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Body, sometimes referred to as weight or mouthfeel, is more of a tactile than a taste sensation. It is a loose term to describe the lightness or fullness of the wine in the mouth. Body should not be confused with alcohol, although it is unlikely that a wine low in alcohol will be full‐bodied. Generally, wines from cooler climates tend to be lighter‐bodied than those from hotter areas. Certain grape varieties usually produce light‐bodied wines, whilst others make full‐bodied ones. Although it is a huge generalisation, wines made from Sauvignon Blanc or Riesling tend to be fairly light in body, whilst those made from Chardonnay or Viognier maybe medium to full‐bodied. Of red grape varieties, Pinot Noir usually produces a lighter‐bodied wine than Cabernet Sauvignon or Syrah.

The body of a wine is supported by its structure, made up of a combination of acidity, alcohol, tannin (red wines), and any sweetness. The structure may be thought of as the architecture of a wine.