How To Define the “Body” of a Wine

Three Components in Wine

The characteristics of a wine fall into three categories: acid, body, and tannins. Acids (there are many different kinds, but the main one is tartaric acid) give brightness and freshness to all wines. Acid is the backbone on which everything else hangs. The term “body” describes the basic flavor, texture, and viscosity of the wine. It’s the flesh of the wine without skin and bones. Tannins (again, there are different kinds) are chemicals that give a certain desirable astringency to red wines, just as they do in black tea. Tannins leach into the juice during fermentation from the skins and seeds (and stems, if present). Since white wines spend less time in contact with the skins and seeds, the finished white wine will feature little or no tannins. Tannins are a major component of red wines.

When a wine features each of these components in just the right ratio the wine is said to be “balanced.” Wines intended to mature over a period of years must possess excellent balance.

Body vs. Fruit

These terms are sometimes used interchangeably, but the term “body” can describe such factors as weight on the palate, viscosity in the glass (which may result in “legs” or “tears” as droplets of wine drip down the inside of the glass) and mouthfeel. Fruit, on the other hand, focusses on the actual flavors, most of which may have already revealed themselves in the aroma or “nose” of the wine when swirled and sniffed.

Wines are often grouped according to their body. Varieties such as Sauvignon Blanc, Muscadet, Trebbiano, and the varieties that are used for most sparkling wines (cava and prosecco) are typically light-bodied. Medium-bodied white include Chenin Blanc, white Burgundy, and Pinot Gris. For full-bodied whites, look to Chardonnay.

Light-bodied reds might include Beaujolais, Beaujolais Nouveau, Gamay, Valdiguie, and Barbera. Medium-bodied reds would include Pinot Noir, Grenache, Chianti, Côtes-du-Rhône, red Burgundy, and Zinfandels under 14% alcohol.

The full-bodied red varieties include Cabernet Sauvignon, Merlot, Syrah, Australian Grenache, most Zinfandels and any red wine over 14.5% alcohol.