Body refers to the weight and fullness of wine in the mouth, ranging from light to full. It's determined by alcohol content, tannin concentration, and glycerol (a byproduct of fermentation). Light-bodied wines (10–11% alcohol, low tannin) feel delicate; medium-bodied wines (11–13% alcohol) feel balanced; full-bodied wines (14%+ alcohol, high tannin) feel rich and heavy. Body correlates with grape ripeness, production region, and winemaking style. A wine's body should balance with its acidity and flavour intensity; a full-bodied wine with low alcohol feels unbalanced.
WHY IT MATTERS FOR COLLECTORS
Body affects food pairing and drinking experience. Light-bodied wines suit delicate foods; full-bodied wines work with rich dishes. Understanding body helps predict how a wine will age and develop in bottle.
Tasting cues
- Sense of weight or viscosity — light, medium, or full — driven by alcohol, extract, and residual sugar.
- Full-bodied wines feel denser; light wines feel ethereal and quick.
- Body is independent of quality: a light wine can be profound.
Examples
- Light: Mosel Kabinett, many Loire Cabernet Francs, ethereal Pinot.
- Full: Napa Cabernet, Amarone, many oaked Chardonnays, fortified wines.
Cellar actions
- Match body to food weight — delicate fish rarely wants a heavy, alcoholic red.
- Full-bodied, structured reds are more often long-cellar candidates than fragile light reds.
Related terms
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