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Exploring the world of wine is thrilling, but the terminology used to describe wines can be a bit confusing. A term frequently used by wine experts when describing red wine is “full-bodied”. But what does this mean? How can a liquid such as wine be characterised as having a “body”?
One of the best ways to differentiate red wines is to know their wine body. Discover more about the characteristics of a full-bodied red wine and a few examples to help you find your favourite wine with our guide.
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What does ‘body’ mean in wine?
A wine’s body refers to how heavy or light the wine feels in the mouth. It’s akin to the texture of different fabrics – think of silk versus velvet.
Wines are usually categorised as light-bodied, medium-bodied or full-bodied. Imagine a light-bodied wine, such as Pinot Noir, as having the delicate feel of silk, while a full-bodied wine like Cabernet Sauvignon might have the rich depth of velvet. A medium-bodied wine, like Merlot, falls somewhere in between.
It’s important to note that the body of a wine doesn’t indicate its quality. It’s just one aspect of a wine’s character and can help in food pairing, as lighter-bodied wines typically pair well with lighter dishes, while full-bodied wines can stand up to heavier, richer foods.
What factors affect a wine’s body?
A wine’s body can be influenced by several factors, including:
Grape variety: Some wine grape varieties naturally produce more full-bodied wines, including Cabernet Sauvignon and Shiraz.
Alcohol: Wines with a higher alcohol content (usually above 13.5%) will generally have a fuller body, as alcohol provides weight and a feeling of viscosity. Residual sugar: Remaining unfermented sugars from the grapes add to the perception of body, making the wine feel denser or richer.
Tannins: In red wines, tannins contribute to the structure and body of the wine, adding to the sensation of weight and ‘dry, grippy texture’ in the mouth.
Climatic conditions: Grapes cultivated in warmer climates are inclined to yield wines that are fuller-bodied and richer than those nurtured in cooler climates, though the winemaking process can offset this difference.
Oak ageing: Wines matured in oak barrels often present a more full-bodied taste, exhibiting warming, rich flavours, such as baking spices and vanilla.
Light-bodied red wines
Light-bodied red wines are known for their delicate structure, lower alcohol content and lighter tannin levels. They often possess a silky, refined texture on the palate. These wines are distinguished by their vibrant, fresh fruit flavours, delivering a lively and aromatic tasting experience. Popular light-bodied reds include Pinot Noir and Gamay, which are excellent partners for various dishes. They pair well with meat such as pork and salmon, making them a versatile option for various occasions.
Medium-bodied red wines
Medium-bodied red wines strike a balance between the light, fresh characteristics of lighter reds and the powerful structure of full-bodied wines. They typically have moderate tannins and alcohol levels (between 12.5% and 13.5% ABV), providing a satisfying weight on the palate. Some examples include Merlot, Sangiovese, Zinfandel and Grenache. These wines boast a balanced tannin structure and moderate acidity, making them an excellent pairing with a broad range of dishes.
Full-bodied red wines
Full-bodied red wines are known for their rich, robust character, higher alcohol content (between 13.5% and 15% ABV) and prominent tannin structure. They feel richer in the mouth and feature intense, complex flavours, often showcasing dark fruit notes. Examples include Cabernet Sauvignon and Syrah, which pair well with hearty, savoury dishes.
Best full-bodied red wines
Shiraz
Shiraz, also known as Syrah, is a classic full-bodied red wine. Originating from the Rhône Valley in France and widely grown in Australia, it’s prized for its bold, robust character. The wine is typically high in alcohol content, lending a substantial, weighty feel on the palate. It has jammy dark fruit flavours of blackberry and plum intertwined with notes of spice, chocolate and, in some styles, smoked meat or pepper. The wine’s sturdy tannin structure contributes to its full body and ability to age well. Shiraz pairs beautifully with red meats and hearty dishes, matching their strong flavours with its own.
Cabernet Sauvignon
Cabernet Sauvignon is renowned as a full-bodied red wine. Originally from Bordeaux, France, and now grown globally, it’s known for its depth of flavour, high tannin content and substantial alcohol levels – usually over 13.5%. The wine presents a robust structure and significant body, offering a rich mouthfeel. It typically showcases dark fruit flavours such as blackcurrant and black cherry, often accompanied by cedar, tobacco or green bell pepper notes. These complex flavours and strong tannins allow it to age beautifully in the bottle. Cabernet Sauvignon pairs excellently with red meat and other rich dishes, standing up well to their robust flavours.
Malbec
Malbec, originally from France but now most associated with Argentina, is a full-bodied red wine known for its deep, dark colour and robust character.
Malbec generally has a high alcohol content, contributing to a substantial mouthfeel. The wine typically exhibits ripe, dark fruit flavours such as blackberry, plum and black cherry. It also has a smooth, plush texture and a subtle hint of spice, often with hints of cocoa, tobacco and sometimes a touch of violets.
Its tannins are usually ripe and smooth, allowing the wine to pair exceptionally well with red meat dishes such as a juicy steak or a slow-cooked lamb roast. Argentine Malbecs, in particular, are celebrated for their lush fruitiness and velvety texture.
Durif
Durif, also known as Petite Sirah, is a full-bodied red wine that originated in France but has gained notable popularity in California and Australia. Characterised by its deep, inky colour, Durif typically has high alcohol content and robust tannins, contributing to a substantial mouthfeel and full body.
The wine has a concentrated dark fruit flavour, with notes such as blackberry and blueberry, often accompanied by hints of spice, pepper and dark chocolate. Despite its powerful structure, Durif often exhibits a surprising softness on the palate. Its bold character makes it an excellent partner for hearty dishes such as grilled meats and rich stews.
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About the author
Brogan Wilson
Qualified to WSET Level 2 Wine, Brogan is a relatively new member of the team, having joined in September 2023. She previously worked as the sole copywriter at a creative marketing agency, and before that, as a primary school teacher. At Laithwaites HQ, you’ll find her growing her knowledge, asking lots of questions, and crafting both digital and print copy. An ardent red wine drinker, Brogan is also fond of Crémant.
