Body
Body wine descriptors
Perceived weight and density — the mouthfeel scale from thin to fat that must track dish heaviness.
- 31 descriptors
- 45 internal relationships
- Typical in 5 grape varieties
Why this category matters
Understanding body descriptors helps you read tasting notes, choose wine for a specific dish, and speak the same vocabulary sommeliers use on the floor. Perceived weight and density — the mouthfeel scale from thin to fat that must track dish heaviness.
Category overview
Perceived weight and density — the mouthfeel scale from thin to fat that must track dish heaviness.
Body Scale
Hierarchy
All descriptors (31)
Angular
Hits the palate in sharp lines rather than a round arc — often high acid or edgy tannins.
Austere
Tight, reserved, high acid/low fruit openness — often young.
Awkward
Phase or imbalance — elements don’t align yet.
Balanced
No single element sticks out — acid, tannin, fruit, alcohol in proportion.
Broad
Wide mid-palate spread — less linear precision.
Cliff-edge
Flavor drops off abruptly mid-palate — hollow follow-through.
Closed
Closed is a wine descriptor in the body family on the Wine Folly tasting vocabulary.
Concentrated
Flavors and texture feel densely packed — low dilution, often from low yields or ripe fruit.
Delicate
Subtle, fine-grained aromatic and textural detail rather than overt force.
Dense
Compact, concentrated palate — tightly packed fruit and structure.
Fat
Broad, low-acid heaviness — past flabby into cumbersome.
Finesse
Precision and polish in texture and flavor integration.
Firm
Tannins present and assertive but not necessarily harsh — youthful grip.
Flabby
Lacks acidity and feels heavy or flat — structure doesn’t refresh the palate.
Full-bodied
A wine that feels weighty and mouth-filling — high extract, alcohol, and/or oak can all add to the…
Harmonious
Elements knit together — difficult to pull apart.
Hollow
Missing mid-palate — drops out between attack and finish.
Light-bodied
Low perceived weight on the palate — often lower alcohol, lighter tannin, or delicate fruit.
Lithe
Slender, agile frame — light but not weak.
Long
Finish persists — quality marker.
Mellow
Softened with time or low intensity — relaxed profile.
Neutral
Low aromatic assertiveness — canvas wine.
Opulent
Rich, lavish, and generous — body, fruit, and often oak working together.
Ponderous
Heavy-footed — hard to refresh palate.
Powerful
Intensity across structure and flavor — not just alcohol, but cumulative impact of tannin, extract, and concentration.
Rich
A sense of fullness from fruit ripeness, lees, oak, or residual sugar.
Seamless
No obvious transitions — texture flows.
Short
Finish drops off quickly — little length.
Tertiary
Bottle development — leather, forest floor, dried fruit.
Thin
Low extract or dilute mid-palate — lacks center.
Tight
Tight is a wine descriptor in the body family on the Wine Folly tasting vocabulary.
Common wines
Frequently searched terms
FAQ
- What is body in wine?
- Perceived weight and density — the mouthfeel scale from thin to fat that must track dish heaviness.
- How many body descriptors are in the Pairing Method glossary?
- This category includes 31 structured descriptors, each with definitions, relationships, and pairing context.
- Why does body matter for food pairing?
- Understanding body descriptors helps you read tasting notes, choose wine for a specific dish, and speak the same vocabulary sommeliers use on the floor. Perceived weight and density — the mouthfeel scale from thin to fat that must track dish heaviness.