Body is key structural component of wine and one that plays an important role as an element of style. As a quality parameter it provides clues to grape variety, region of origin, winemaking factors, and alcohol content particularly when blind tasting. The winemaking choices designed to influence body are many and can include skin contact, saignée, lees aging/stirring, aerobic aging and blending. Our panel will discuss the rationale behind their preferences and practices when determining the body of a wine. 1. After participating in this session, attendees should be able to describe several winemaking techniques that influence the body of a wine. 2. After participating in this session, attendees should be able to contrast and compare wine body as it pertains to different wine styles produced from a single grape variety. 3. After participating in this session, attendees should be able to critique body as a quality parameter in relation to overall wine quality.