20. Structural Components of Wine: Body

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: [email protected] Instagram & Facebook: @wineeducate 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: [email protected] Instagram & Facebook: @wineeducate