WSET Level 1 Practice Question · Episode 8
Show Answer & Explanation (try the quiz first)
Practice Question
What is the term used to describe the 'weight' or 'texture (mouthfeel)' of a wine in your mouth, and what is the common analogy used to explain it?
- A. Acidity - The sourness of a lemon
- B. Body - The texture differences based on the fat content of milk
- C. Tannin - The astringency of grape skins
- D. Always produced solely from 100% Pinot Noir
Answer & Explanation
Answer: B. Body - The texture differences based on the fat content of milk Explanation: Body does not refer to the taste of the wine, but rather the physical weight or texture (Mouthfeel) experienced between the tongue and the palate. The most popular analogy is milk. If it feels as light as water or skimmed milk, it is called 'Light body'; if it feels just right like whole milk, it is 'Medium body'; and if it feels heavy like heavy cream or thick condensed milk, it is called 'Full body'.
Key Theory Summary
The body of a wine is primarily determined by its alcohol content, sugar, and fruit concentration. 1. Light Body: Feels very light and refreshing in the mouth. (e.g., Pinot Grigio, Beaujolais) 2. Medium Body: Has a balanced weight and flavor profile. (e.g., Merlot) 3. Full Body: Offers a heavy, rich, and dense texture that fills the mouth. (e.g., Cabernet Sauvignon, Syrah) 4. Sweetness Influence: The more residual sugar a wine has, the stickier the liquid becomes, making the body feel heavier.
Expert Exam Tip
[Trap]: Do not assume that "The darker the color of the wine, the heavier the body must be." While color and body often correlate, there are pale-colored wines with high alcohol that have a full body. The weight in the mouth is the deciding factor. [Tip]: In the exam, if you see the words 'Mouthfeel' or 'Weight', select the 'Body' keyword without hesitation. Water - Milk - Cream! Remember this analogy, and the answer will be clear.