full-bodied
FULL-bod-eed
/ˌfʊlˈbɒd.id/
Describing a wine rich, weighty, and mouth-coating in texture, usually due to higher alcohol, sugar, or extract content.
Refers to weight and texture in the mouth (like whole milk vs skim milk), not necessarily flavor intensity.
The story behind the word. Formed in English by combining 'full' (complete/rich) with 'body' (physical weight/substance). In tasting terminology since the 19th century, 'body' describes weight on the tongue.
Word relationships
- heavy-bodied: 'Heavy-bodied' sounds slightly clunky; 'full-bodied' is the standard industry descriptor.
- light-bodied: Light-bodied wines feel airy and thin on the palate, similar to skim milk or water.
Commonly confused with
- full-flavored: Full-flavored refers to strong tastes; full-bodied refers specifically to heavy mouthfeel.
Collocations
- full-bodied red
- rich and full-bodied
- full-bodied texture
- full-bodied profile
Example sentences
- "Pairing a rich steak with a full-bodied red wine balances the heavy protein and fats." Menu Recommendation
Memory hook
FULL body = FULL weight, like whole cream in your mouth. Rich and heavy on the tongue.
When not to use
Do not use for light, delicate, or low-alcohol wines like standard Pinot Grigio.
Fun facts
- Higher alcohol content increases a wine's viscosity, which contributes directly to its full-bodied sensation.
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