Body
This expresses the sense of weight and structure of a wine, and is due mainly to the degree of extract or nonsoluble substances it contains, but also closely related to the alcoholic strength, intensity of flavor and texture.
The term is often used to describe robust red wines, though rich sweet wines may also be said to have good body. Wines lacking body are often described as thin, lean or watery. Those with too much body are called ponderously heavy and tedious to drink.
Prickle
It refers to the effect of carbon dioxide in sparkling wines, whether spumante or frizzante, though a prickly sensation may also be noted in still young white wines with sharp acidity.
In lightly bubbly or frizzante wines, prickle should be refreshingly vivacious. In a fully sparkling spumante, the slow but steady flow of carbon dioxide should please the palate with a sensation of foamy or creamy smoothness.
Excessive carbon dioxide creates a sharp, biting effect that distracts from the basic flavour. Too little makes the wine taste flat.
