20. Structural Components of Wine: Body

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• Email: joanne@wineeducate.com

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Episode Description:
In this episode of Wine Educate, host Joanne Close continues the Structural Components Series with an in-depth look at Body in Wine. What makes a wine feel light, medium, or full-bodied? How do alcohol, sugar, tannin, and acidity influence perception? Joanne breaks it all down, shares key study tips for WSET students, and provides a fun at-home exercise to help train your palate. Plus, she gives an update on her upcoming Level 3 Bootcamp in France and invites listeners to follow along on Instagram @wineeducate.

Resources:

• Previous episodes in the Structural Components Series:

• Episode 16: Structural Components of Wine: Acidity

• Episode 17: Tasting a Tokaji Aszú Using the SAT

• Episode 18: Structural Components of Wine: Tannin

• Episode 19: Structural Components of Wine: Alcohol

• Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)

• Wine Educate Newsletter – Sign up for exclusive content and class updates!

What's in This Episode: 1. WSET Level 3 Bootcamp Update

• Joanne is heading to Château Camplazens on France for a week-long immersive study session with six students.

• The focus: Mastering the Theory Exam – essay writing, vineyard visits, and a full mock exam.

• Follow along on Instagram for updates and study tips.

2. What is Body in Wine?

• Oxford Companion to Wine Definition: Body refers to the weight and viscosity of a wine in the mouth.

• WSET Level 3 Definition: Body is the overall impression of a wine's weight and texture.

• Unlike acidity or alcohol, there is no technical measurement for body—it's a subjective perception.

• Key takeaway: Body is not an indicator of quality! A light-bodied wine can be just as outstanding as a full-bodied one.

3. Factors That Influence Body

• Alcohol: High alcohol = full body. Low alcohol = light body.

• Sugar: More residual sugar = fuller body (e.g., Sauternes, Ice Wine).

• Tannin: High tannin contributes to a perception of full body (e.g., Nebbiolo, Bordeaux blends).

• Concentration & Extraction: Wines from low-yield vineyards or extended maceration can feel more full-bodied.

4. WSET SAT (Systematic Approach to Tasting) Body Scale

• Light-bodied: Muscadet, Beaujolais, New Zealand Sauvignon Blanc.

• Medium-bodied: Merlot, Côtes du Rhône, White Zinfandel, Sancerre.

• Full-bodied: Napa Chardonnay, Barossa Shiraz, Sauternes.

5. At-Home Body Tasting Exercise

• Grab three types of milk: Skim (light body), Whole (medium body), Heavy Cream (full body).

• Compare how they feel in your mouth—this mimics how body is perceived in wine.

• Bonus: Have a wine tasting session using low, medium, and high alcohol wines to reinforce the concept.

Final Thoughts & Study Tips:

• When in doubt, consider alcohol and sugar—they are the biggest indicators of body.

• Pay attention to your own body perception tells—Joanne feels high alcohol in her ears!

Next Episode Preview:

• Episode 21: Evaluating the Finish of a Wine – Learn how to assess length and complexity in WSET tastings.

• Join the conversation on Instagram @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate