Wine descriptors such as body, structure, and grip hold more weight than you might think. These terms describe the complexity, texture, and sensation a wine delivers – let’s decode their true meaning.

Whether you’re looking at a wine list, getting advice from an expert, or strolling through a liquor store, certain words are sure to pop up when discussing wine. Terms like body and structure are frequently used, but what do they truly represent?

In a feature for America’s Test Kitchen, wine writer Stephen Meuse helps demystify the jargon of sommeliers for everyday wine lovers, breaking down popular terms like body, structure, grip, minerality, and terroir. First, he explains what body means:

One British wine critic compares body to 'how much wine is in the wine.' This analogy is fairly accurate – think of the difference between skim milk and whole milk. It’s all about weight and texture.

For instance, a rich, heavily-oaked, high-alcohol California Chardonnay will likely feel fuller-bodied compared to a crisp German Riesling or a light Spanish Albariño. Moving on, Meuse next explores the concept of structure:

Structure is what gives certain wines the impression of being more than a mere formless liquid swishing around in your mouth. It’s the element that holds everything together, providing the wine with form and purpose instead of allowing it to simply fill space. That defining characteristic is called structure.

If you’re wondering how structure compares to grip, Meuse has the answer. Visit the link below to explore the difference between these two concepts, as well as to understand what terms like minerality and sense of place truly signify.

Photos by Jeff Kubina and Evan Wood.