fullerbodied

Fullerbodied is a descriptor used primarily in tasting contexts to indicate a product with greater body—the sense of thickness or weight in the mouth. The term is uncommon as a single, unhyphenated word; the widely accepted form is full-bodied, with fuller-bodied sometimes appearing as an emphatic variant in branding or informal writing. In practice, fuller-bodied describes beverages and sauces whose mouthfeel is substantial, often accompanied by richer flavors and higher perceived viscosity.

In wine, fuller-bodied wines typically exhibit higher alcohol levels, greater glycerol content, tannins, and extract, producing a heavier, more persistent sensation on the palate. They may pair with hearty dishes. In beer, fuller-bodied beers have more malt-forward character, higher residual sweetness or dextrinization, and smoother carbonation. In coffee, a fuller-bodied impression refers to a thick, creamy mouthfeel often associated with darker roasts or longer extraction, depending on brewing method.

Factors contributing to a fuller bodied sensation include composition (alcohol, sugars, tannins, glycerol), production techniques (oak aging, skin contact, lees contact, malolactic fermentation), and serving conditions (temperature, glassware). As a descriptive term, fullerbodied is more likely to appear in informal notes, promotional copy, or as an alternative spelling; in formal writing, standard spellings should be used.

See also: body (wine), mouthfeel, tasting notes.