Body - Wine Tasting Term
Wine tasters often talk about the mouth feel or the body of a wine. Just what is the body of a wine and how do you describe it?
Body
Yet another important category used by professional tasters in judging coffee; body describes the sense of richness, heaviness, or thickness that a brewed coffee imparts.
Bogata
An excellent Colombian coffee.
Body
The viscosity or "feeling" of a wine in the mouth--which is related in part to its alcohol content. A wine may have a thin, medium, full, or heavy body.
Body, Dry/Sweet
A light bodied, distinctive and uncomplex grape.
Notes
Gamay is the Beaujolais grape. Famous inBeaujolais Nouveau sometimes lacks body.
Body: 'Full-bodied' describes a wine with fullness of flavour in the mouth; conversely, 'light-bodied' means the opposite.
Body: The weight of a wine on the palate, determined by its alcoholic strength and level of extract. Wines are typically described as ranging from light to full in body.
Body, Dry/Sweet
Varies from medium to light bodied wines.
Notes
Does not travel well. Outside Burgundy, with a few exceptions, lacks colour and depth. There are some successful Californian Pinot Noirs.
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.
Body: The viscosity or thickness of wine. The higher the alcohol and extract content, the more full-bodied the wine.
Botrytis Cinerea: A mold that pierces grape skins, causing dehydration. Also called noble rot.
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Body
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Body
The texture and intensity of a wine.
Botrytis cinerea
"Noble Rot." A mold that attacks certain grapes, drying them out like raisins and producing intensely honeyed flavors in wines such as Sauternes and late-harvest Rieslings.
Body
Tasting term for the weight and texture of a wine on the PALATE - the "mouthfeel" of the wine. A combination of ALCOHOL, EXTRACT and glycerol.
Body
A wine taster looks for body in a wine by testing its consistency, texture, thickness, and viscosity. If he says a wine has body, then it has a higher alcohol or sugar content than most.
Body: The impression of weight or fullness on the palate. 'Full-bodied' describes a wine with fullness of flavour in the mouth; 'Light-bodied' means the opposite.
Body
The weight and substance of the wine in the mouth; actually a degree of viscosity largely dependent on the percentage of alcohol and sugar content.
Bouquet ...
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Body: English wine authority Michael Broadbent puts it well in his Wine Tasting: "the weight of the wine in the mouth due to its alcoholic content and to its other physicai components.
Body - The body of a wine is the size or heft of it in your mouth. While a light bodied wine glides over your palate softly and without weight, a full-bodied wine feels heavy and big in your mouth.
Body
The body is the sense of weight from the combination of alcohol, glycerin and sugar content imparted by a wine on one taster's mouth. A wine may be light - or full-bodied.
Body
The solidity of a wine, contributed by its basic elements: acidity, tannin and alcohol. The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar.
Body Weight of the wine in the mouth due to its alcoholic content, sugar or extract.
Body: The impression of weight on one's palate; light, medium and full are common body qualifiers.
body
Body is the weight and fullness of a wine that can be sensed as it crosses the palate. full-bodied wines tend to have a lot of alcohol, concentration, and glycerin.
Body
A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture. Glycerine is the component of wine most responsible for body.
Body: The weight and fullness of a wine in your mouth. Think of it in comparison to milk: skim milk is light-bodied; whole milk is medium-bodied; heavy cream is full-bodied.
Body: The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar. Depth or substance underlying the taste.
Body - The sense of weight imparted by a wine to the mouth of a taster. A wine may be light- or full-bodied.
Botrytis cinerea - See Noble rot.
Body: Generally used to describe the "weight" of a wine in the mouth. Wines can be categorized as light-, meidum-, and full-bodied. A Cabernet Sauvignon is an example of a full-bodied wine; a Sauvignon Blanc is a light- or medium-bodied wine.
Body
The part of the cigar between the foot and the head.
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Body: The weight and body of a wine; classified as light, medium, and full-bodied.
Bordeaux: A wine region in southwestern France - one of the finest wine-producing regions in the world.
Body: an indicator of how the wine feels in the mouth. Pinot Noir or Beaujolais tend to feel quite light in the mouth while Bordeaux or Australian Shiraz tend to be full and dense.
Body: The feeling of a wine's weight in the mouth, such as full-bodied, medium-bodied or light-bodied.
Body
The viscosity or fullness of a wine. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied.
Body
A tactile sensation describing the viscosity or "weight" of wine in the mouth. Body is correlated with the level of alcohol and extract. Wines are described as light-, medium- or full-bodied.
Body
A tasting term. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture.
Bordeaux
See my Bordeaux wine guide.
Body
is the tactile impression of weight or fullness of wine on the palate
Bordeaux
city, and important wine region, in south-western France ...
Body. The weight of wine in your mouth. Alcohol makes a wine seem heavier, as does tannin. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
body:A wine's weight or fullness in the mouth due to a combination of its flavour, alcohol and in the case of red wines, tannin.
Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.
Body
Tasting term describing the weight of the wine in the mouth. A full bodied wine will have good concentration, lots of alcohol and plenty of *extract; a light bodied wine won't.
BODY
The effect on the taster's palate usually experienced from a combination of alcohol, glycerin and sugar content. Often described as full, meaty or weighty.
Body: A tasting term referring to viscosity, thickness, consistency, or texture. A wine with "body" often has higher alcohol or sugar content than others. Tannin, also, is a major component of what we call "body" in wine.
Body The impression of weight, fullness or thickness on the palate; usually the result of a combination alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin.
BODY: This is one of the key components of wine tasting and it really seems odd that I cannot describe it. I know adding bananas to country wines adds body and so I often to this. I know what a thin wine tastes like but again how to describe it?
Body : It is the global impression of a wine. Wines are lightly bodied, medium bodied, full bodied depending on its thickness. Visit " ".
Body. The tactile impression of wine in your mouth. Think in terms of light, medium and full--or skim milk, whole milk and cream.
Body
The overall texture or weight of wine in the mouth usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet ...
Body
Refers to the weight and texture of a wine as experienced in the mouth. A wine of substance with fullness on the palate would be described as full-bodied.
Body
Used to describe how a wine feels in the mouth, its viscosity or depth of flavour.
Body
The overall mouth feel or weight of a wine. Some tasters incorrectly attribute it to glycerin or glycol in wine (there is not enough in wine to make wine thick).
The body of a wine is felt as light or heavy, thin or full, rich or crisp. Body is one of the most often misunderstood components of wine.
The "body’ of a wine - the sense of its weight on your palate - is a function primarily of its alcohol content (the higher the alcohol, the weightier the wine).
[edit] Body A tasting term describing the weight and fullness of a wine that can be sensed. A wine may be light-, medium-, or full-bodied.
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Body
Cotto
Cooked, a defect usually happens because the grapes have had too much sun ...
Grip the body of the bottle in your dominant hand (right hand if you are right handed). Grip the cord with a kitchen towel with your left hand. The bulbous end of the cork should be in the palm of your hand.
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So what's a body to do?
Elizabeth Holmgren, director of Research and Education at the Wine Institute, suggests you drink in moderation and with food, and that if you're sensitive to histamine, consult your doctor and take precautions.
FOOD MATCH: Its body and complexity make it a wine suitable for sipping by itself, contemplatively, before or after a meal.
Thin: Lacking body and depth.
Tight: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.
Tinny: Metallic tasting.
Body authorized to deliver quality-assurance certification. Aging the balance and complexity of some wines can improve over time; this is influenced by the type of grape, when it was designed to be consumed, and how it is stored.
 See also: Wine, Grape, White, Region, Red
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