Light-bodied describes a wine that feels relatively light in weight and texture on the palate. Body is influenced by alcohol, extract, residual sugar, glycerol, acidity and other components, so it cannot be judged by alcohol level alone. Light-bodied wines may be dry or sweet, still or sparkling, and can be complex despite their delicate weight.
Beaujolais, Muscadet and many Mosel Rieslings are often light-bodied, though individual wines vary. Light body should not be confused with thinness: a well-made light-bodied wine can have clear flavour, balance and a satisfying finish.
Example: a dry Muscadet may feel light-bodied while showing lively acidity and a clean mineral impression.
Related terms: full-bodied describes a more substantial palate; thin suggests a lack of concentration or flavour.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
