As the name would suggest, body/mouthfeel is the overall impression a wine leaves on the palette. It is the cumulation of multiple components within the wine.
Alcohol is the main contributor to the body within a wine. Low alcohol wines can often feel dilute and watery if there is no sweetness present.
High levels of unbalanced acidity can also give the impression of a lower bodied wine. In a balanced wine, high acidity will not affect the mouthfeel as much.
Sweetness is another key component with regards to the perception of body. Even in wine with low alcohol, with sufficient sugar levels, a wine will still have full body.
Tannin is closely related to the mouthfeel, tannins in wine will contribute to the richness and texture experienced when well integrated. 'Spikey' or astringent tannins will have the opposite effect.
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