What Does “Body” Mean in Wine?

5 minutes readMar 3, 2025Sylvia Ba

Wine can be described in many ways—fruity, elegant, mineral, and more. One term that frequently appears in wine tasting notes is "body." Some wines are light-bodied, while others are full-bodied. But what exactly does "body" mean in wine, and why does it matter?

Understanding Wine Body

Unlike aroma or flavor descriptors, "body" refers to the weight and texture of the wine on the palate. It's a sensation rather than a taste. Think of it this way: whole milk feels heavier in your mouth than water, and juice is lighter compared to syrup. Similarly, a full-bodied wine coats the mouth, while a light-bodied wine feels more refreshing and cleansing.

The body of a wine is the weight it feels on the palate (Image generated using Midjourney)

What Influences the Body of a Wine?

Certain wines are naturally fuller-bodied than others. For example, an oaked Napa Valley Chardonnay is typically full-bodied, while a bone-dry Riesling from Germany's Mosel region is light-bodied. But what determines a wine's body? Several key factors play a role.

Alcohol

The first is alcohol content. The higher the alcohol content, the fuller the body of the wine. A 15% ABV (alcohol by volume) Napa Cabernet Sauvignon will feel heavier than a 12-13% ABV Left Bank Bordeaux, even if they share grape varieties. You can often observe this in the glass: wines with higher alcohol levels form more noticeable and slower-moving "legs" or "tears" when swirled. This viscosity translates to a fuller mouthfeel.

Sugar

Like alcohol, sugar also affects a wine's body. A rich, luxurious dessert Tokaji, with its higher residual sugar, has a fuller body compared to a dry Furmint from the same region. The greater the sugar content, the denser and more viscous the wine feels.

Tannin

Tannins also contribute significantly to a wine's body. Extracted primarily from grape skins, tannins add structure and texture. Wines with prolonged skin contact during fermentation, such as Barolo or Cabernet Sauvignon, tend to be fuller-bodied. Some grape varieties naturally have more tannins, making them feel weightier on the palate.

Climate and Winemaking Approaches

The climate where grapes are grown plays a major role in determining the wine's body. Generally, wines from warmer regions have fuller bodies due to higher sugar levels and ripeness, leading to higher alcohol content. On the other hand, wines from cooler climates tend to have higher acidity, lower alcohol, and a lighter body.

Various winemaking practices also influence the body of a wine. Oak aging, especially in new barrels, develops a fuller body due to tannin extraction from the wood. Lees aging, a technique that involves stirring the dead yeast cells in white wines, adds texture and volume.

Examples of Light- and Full-Bodied Wines

It's probably hard to determine which category a wine's body falls into if you're used to drinking it without a benchmark. A few examples can give you a better idea.

For white wines, a bone-dry Riesling from the Mosel region, Pinot Grigio, or an unoaked Sauvignon Blanc are typically light-bodied. In contrast, an oaked Napa or Sonoma Chardonnay, a White Burgundy like Meursault or Puligny-Montrachet, Viognier from Condrieu, and orange wines from Northern Italy or Georgia are full-bodied.

For reds, classic examples of full-bodied wines include Napa Valley Cabernet Sauvignon, Amarone della Valpolicella, Barolo, Brunello di Montalcino, and Barossa Valley Shiraz. On the lighter end of the spectrum, Pinot Noir is well-known for its lighter body and elegance, although depending on the region and style, its body can vary. Other light-bodied red wines include Gamay, Blaufränkisch, and entry-level Chianti.

Different wines come in a different body (Image generated using Midjourney)

Why Does Wine Body Matter?

Although the body is not directly linked to a wine's flavor or complexity, it plays a crucial role in wine tasting, especially when pairing wine with food. One of the golden rules of food and wine pairing is to match the body of the wine with the weight of the dish. A creamy pasta dish, for example, pairs best with a fuller-bodied wine, while a light salad complements a crisp, refreshing white. When the body of the wine and food are mismatched, it can create an imbalance in taste and texture.

How to Identify Wine Body in Tasting

If you understand the concept of wine body but still struggle to recognize it in real life, try tasting different wines side by side. Compare a light-bodied Riesling with a full-bodied Chardonnay, or a delicate Pinot Noir with a bold Napa Cabernet Sauvignon. Noticing these contrasts will help you develop a stronger sense of wine body.

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