Body
The perception of weight and fullness in the mouth when tasting wine, primarily influenced by alcohol level, residual sugar, and extract.
In depth
Body is one of the key structural elements assessed in the Systematic Approach to Tasting (SAT). It is described as light, medium, or full. When tasting, body is perceived as the physical weight of the wine on the palate — a comparison often made is to skimmed milk (light body), whole milk (medium body), and cream (full body).
The main factors that increase body are: higher alcohol (alcohol is denser than water and adds viscosity), residual sugar (adds texture and weight), extract (phenolic compounds from skins and oak), and glycerol (a by-product of fermentation, especially botrytised wines).
Grape variety, climate, and winemaking all affect body. Warm-climate grapes ripen fully, producing more sugar that ferments to higher alcohol, giving full-bodied wines. Cool-climate wines typically have lower alcohol and lighter body. Oak fermentation and ageing also adds to body perception.
For the exam, always justify your body assessment with a reason: "full body due to high alcohol and ripeness from the warm Barossa climate" is a complete answer; "full body" alone is not.
Related exam topics
Frequently asked questions
- What is the main driver of full body in wine?
- Alcohol is the primary driver of perceived body — higher alcohol wines feel heavier and more viscous. Residual sugar, extract from skins, and glycerol also contribute. A Barossa Shiraz at 15% ABV will feel fuller-bodied than a German Riesling at 8% ABV, even without tasting.
- How should I describe body in a tasting note?
- Use the three-tier scale: light, medium, or full. Always justify your choice: "medium body, consistent with the moderate alcohol level and cool-climate origin" demonstrates understanding. Avoid just stating body without reasoning in an exam context.
Related terms
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of body and related topics.