Body
/ˈbɒdi/
Wine-Tasting, Wine-Evaluation, Sensory-Analysis, Food-Pairing, Wine-Production•Last updated April 1, 2025
In wine terminology, 'body' refers to the weight and fullness of a wine on the palate, perceived as the sensation of thickness or viscosity. It ranges from light to full and is influenced by factors such as alcohol content, sugar, and tannin levels.
Examples
- A light-bodied wine might be a Pinot Noir, which has a delicate and less viscous feel on the palate.
- A medium-bodied wine could be a Merlot, offering a balanced mouthfeel that is neither too light nor too heavy.
- A full-bodied wine, such as a Cabernet Sauvignon, often feels rich and substantial due to higher alcohol and tannin levels.
Etymology
The term 'body' in wine context originates from general English usage, describing the main part of something. Its application to wine likely developed in the early 20th century as wine tasting became more refined.
Usage Notes
The term 'body' is used to categorize wines into light-bodied, medium-bodied, and full-bodied, aiding in understanding and communicating the wine's character and expected food pairings.