Body
Body in wine refers to the overall weight, fullness, and mouth-coating impression of a wine, often described as its sense of “heaviness” on the palate.[1] It is one of the principal descriptors used in wine tasting, influenced by alcohol, extract, tannins, glycerol, and other structural components.[2]
Background
The concept of body allows tasters to differentiate between wines not only by flavour but also by texture and structure. It provides a comparative framework, with wines broadly categorised into different weight classes.
Classifications
Wines are traditionally described within three categories of body, reflecting their sensory weight and intensity:
These classifications serve as practical reference points rather than rigid definitions, since perceptions of body can vary with context and tasting conditions.[3]
Influencing factors
The perception of body is shaped by a combination of chemical and structural elements in wine. Higher alcohol levels typically increase a sense of fullness, while tannins and extract contribute to greater weight and persistence. Conversely, high acidity can make a wine seem lighter in body.[4]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
- ↑ Noble, Sensory Evaluation of Wine: The Mouthfeel Dimension, Food Quality and Preference, Vol. 9, 1998.