Full-bodied: Difference between revisions
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Revision as of 18:24, 17 August 2025
Full-bodied is a descriptive term in wine tasting used to characterise wines with substantial weight, richness, and intensity on the palate.[1] The expression is commonly applied to red wines such as Cabernet Sauvignon or Syrah, but can also describe certain white wines, including barrel-fermented Chardonnay. It reflects both compositional factors in the wine and sensory impressions perceived during tasting.
Definition and Usage
The notion of body in wine refers to the perceived volume and density of flavour, texture, and alcohol when tasted.[2] Wines are generally classified as light-bodied, medium-bodied, or full-bodied, with the latter denoting the highest intensity. The vocabulary developed through centuries of descriptive practice and is standardised in modern sensory evaluation grids used by professionals.[3]
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.[4] 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.[5]
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.[6] 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
In wine evaluation, body is a structural element considered alongside acidity, tannin, and alcohol. Full-bodied wines tend to dominate the palate and are often best balanced by robust cuisine, such as red meats, game, or richly sauced dishes.[7] Food pairing guidelines frequently stress the importance of matching weight with weight, aligning the density of a wine with the richness of the meal. Within the framework of professional tasting, the designation “full-bodied” is a neutral sensory descriptor rather than a qualitative judgement.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Clarke, Wine Tasting, 2nd ed., Mitchell Beazley, 2015, ISBN 978-1784720995.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2017, ISBN 978-0128018132.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Johnson, The Story of Wine, Mitchell Beazley, 2021, ISBN 978-1784727680.