Body

Designation (also fullness, density, substance) for the physical characteristics of a wine in the context of a wine assessment. The body is a sub-area of the structure (overall picture) and describes how a wine is perceived on the palate (e.g. full-bodied, dense). In contrast to texture (surface), which mainly describes the mouthfeel (e.g. creamy, smoky, rough), body primarily refers to the material impression of the wine, which is characterised by components such as alcohol, extract or glycerine. The impressions are perceived olfactorily (odour), gustatorily (taste) and also trigeminally (sense of touch).

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