"Body" is a term used primarily to describe the flavor of red wine. It is used to describe the depth and complexity of flavor.
The factors that determine "body" include astringency, acidity, fruitiness, and alcohol content, and a wine in which you can fully taste these is called "full-bodied." If these factors are moderate, it is called "medium-bodied," and if it is even lighter than medium, it is called "light-bodied."
However, this classification is purely subjective and there are no clear standards.
