Full-bodied: Difference between revisions

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== Sensory Attributes ==

Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and roundness. Grape varieties with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and [[roundness]]. [[Grape varieties]] with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>

== Winemaking Influence ==

Viticultural and vinification practices play a decisive role in shaping body. Low vineyard yields and extended ripening promote concentration, while techniques such as prolonged maceration increase tannic content and depth.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984, ISBN 978-0471881491.</ref> Oak ageing, especially in small barrels, enhances body through the extraction of phenolics and the integration of oxygen, lending richness and complexity. Lees stirring in white wines, particularly Chardonnay, can build texture and mouthfeel, while blending across varieties or vineyard sites may be used to achieve a fuller profile.

[[Viticultural]] and [[vinification]] practices play a decisive role in shaping body. Low [[vineyard]] yields and extended [[ripening]] promote concentration, while techniques such as prolonged [[maceration]] increase tannic content and depth.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984, ISBN 978-0471881491.</ref> [[Oak ageing]], especially in small barrels, enhances body through the extraction of phenolics and the integration of oxygen, lending richness and complexity. [[Lees]] stirring in white wines, particularly [[Chardonnay]], can build texture and mouthfeel, while [[blending]] across varieties or vineyard sites may be used to achieve a fuller profile.

== Context in Tasting and Pairing ==

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* [[Wine tasting]]

* [[Mouthfeel]]

* [[Wine styles]]

* [[Aroma wheel]]

== References ==

@@ Line 5: / Line 5: @@
 == Sensory Attributes ==
-Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and roundness. Grape varieties with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>
+Full-bodied wines are distinguished by their weight and mouth-coating sensation, often linked to elevated alcohol levels, higher [[tannin]] concentration, and greater dry extract.<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', 5th ed., DK, 2011, ISBN 978-0756686840.</ref> Glycerol formed during fermentation also contributes to the impression of viscosity and [[roundness]]. [[Grape varieties]] with naturally thick skins, such as Cabernet Sauvignon and Syrah, are predisposed to producing wines of body and structure, particularly when grown in warm climates that favour high sugar accumulation at harvest.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>
 == Winemaking Influence ==
-Viticultural and vinification practices play a decisive role in shaping body. Low vineyard yields and extended ripening promote concentration, while techniques such as prolonged maceration increase tannic content and depth.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984, ISBN 978-0471881491.</ref> Oak ageing, especially in small barrels, enhances body through the extraction of phenolics and the integration of oxygen, lending richness and complexity. Lees stirring in white wines, particularly Chardonnay, can build texture and mouthfeel, while blending across varieties or vineyard sites may be used to achieve a fuller profile.
+[[Viticultural]] and [[vinification]] practices play a decisive role in shaping body. Low [[vineyard]] yields and extended [[ripening]] promote concentration, while techniques such as prolonged [[maceration]] increase tannic content and depth.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984, ISBN 978-0471881491.</ref> [[Oak ageing]], especially in small barrels, enhances body through the extraction of phenolics and the integration of oxygen, lending richness and complexity. [[Lees]] stirring in white wines, particularly [[Chardonnay]], can build texture and mouthfeel, while [[blending]] across varieties or vineyard sites may be used to achieve a fuller profile.
 == Context in Tasting and Pairing ==
@@ Line 16: / Line 16: @@
 * [[Wine tasting]]
 * [[Mouthfeel]]
 * [[Wine styles]]
+* [[Aroma wheel]]
 == References ==