Quick Take
Body describes the perceived weight, viscosity, and fullness of wine on the palate, traditionally categorized as light-bodied, medium-bodied, or full-bodied.
Terroir Matrix
Wine Compass · Essential Summary | Term | Wine Body & Viscosity |
|---|---|
| Sensory Analogy | Skim milk (light) vs Whole milk (medium) vs Cream (full) |
| Key Contributing Factors | Alcohol %, dissolved dry extract, residual sugar, glycerin |
| Light-Bodied Cultivars | Pinot Noir, Gamay, Riesling, Sauvignon Blanc |
| Full-Bodied Cultivars | Cabernet Sauvignon, Shiraz, Malbec, Oaked Chardonnay |
Wine Body & Mouthfeel
When sommeliers speak of a wine’s body, they are not evaluating its aroma or acidity, but its physical weight and textural density across the tongue.
The Milk Analogy for Wine Body
The classic sommelier benchmark for understanding body relies on dairy viscosity:
- Light-Bodied: Feels similar to skim milk or water on the palate. Refreshing, crisp, buoyant (e.g., Pinot Grigio, Mosel Riesling, Beaujolais).
- Medium-Bodied: Feels similar to whole milk. Balanced, moderate weight, versatile with diverse gastronomy (e.g., Chianti Classico, Merlot, White Burgundy).
- Full-Bodied: Feels similar to heavy cream or half-and-half. Coating, rich, substantial, powerful (e.g., Napa Cabernet, Barossa Shiraz, Amarone).
Frequently Asked Questions
What creates body in wine if wine is mostly water and alcohol?
Alcohol has higher viscosity than water, so higher ABV (14%+) wines feel heavier. Dissolved grape solids (phenolic extract), tannins, glycerin, and residual sugar also dramatically increase perceived mouthfeel.
Is a full-bodied wine inherently superior to a light-bodied wine?
No. Body is a stylistic characteristic, not a quality indicator. A delicate, ethereal light-bodied Burgundy Grand Cru can be vastly more complex and prized than an overwhelmingly heavy bulk red.