you could use heaviness for masse, but density is more frequent in wine

for the sweetness, I would simply use intense/intensly

Dried tangerine and date dominate the flavors, but the hint of beef broth and rosemary lurk there, too, lasting long into the finish; throughout, the vivid acidity keeps everything lifted above the *massive sweetness*.
http://www.bonafidewine.com/submain.php?category=wines&subna...®ionid=AND&wineid=17TAPX594750

I wonder if I really like these huge sweet wines any more. Maybe it's a function of age. Maybe I've tasted so many of them I'm a little jaded. I hope not, but I've reached a point where *massive sweetness* and concentration doesn't entertain me, unless the wine is 50 years old and has started to show its soul.
http://www.skurnikwines.com/msw/theise_squawk-German_Vintage...


For the noun ("Masse"), "richness" is one of many more options:

Wine from the Lourensford estate features classic elegance and a special *richness*.
http://red-simon.com/en/south-africa-wine-estate/lourensford


The wine is moderately tannic and full-bodied, with loads of chocolaty. black ... The wine's *massive richness*, full body, and super-intense, concentrated fruit ...
http://books.google.de/books?id=uVA8RkH7yYIC&pg=PA1282&lpg=P...

However, these sommeliers use any kind of pompous terms in order to describe what the (pretend to!) taste. A lot of times it turns out that this is nothing more than bulls**t as soon as you read official test comparisons between "low-cost red alcoholic fluid partially made of grapes" and so-called "cutting edge wine selections"....;-))

My reference doesn't actually give these two words as definitions, but it says things like "bulky" and "massy", which is the same idea as full-bodied.