In wine terminology, body refers to the weight and fullness of the wine in your mouth, often described as light-bodied, medium-bodied, or full-bodied. It’s a critical characteristic in assessing the overall drinking experience, as body directly relates to the wine’s texture and how it feels on your palate.
A light-bodied wine, like a Pinot Grigio or some Beaujolais, feels delicate and refreshing. These wines typically have lower alcohol content and are high in acidity, making them feel lighter. On the other hand, full-bodied wines like Cabernet Sauvignon or Syrah are rich and powerful, often higher in alcohol and tannins, giving them a heavier, more substantial mouthfeel.
Several factors contribute to a wine’s body. Alcohol is one of the primary influences, as wines with higher alcohol levels feel denser and more robust. Tannins, which are more present in red wines, can also add to a wine’s body by providing structure and complexity. Residual sugar (RS) can affect body too; wines with higher RS tend to feel fuller and rounder.
Body also plays an important role in food pairing. Lighter-bodied wines typically pair well with lighter dishes like salads, seafood, and poultry, while full-bodied wines can stand up to richer, heavier meals like steak or lamb.
When describing wine, body provides a useful shorthand for understanding how the wine will feel and what types of food it complements best.
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