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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)
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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.
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.
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.
Light-bodied: Muscadet, Beaujolais, New Zealand Sauvignon Blanc.
Medium-bodied: Merlot, Côtes du Rhône, White Zinfandel, Sancerre.
Full-bodied: Napa Chardonnay, Barossa Shiraz, Sauternes.
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.
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!
Episode 21: Evaluating the Finish of a Wine – Learn how to assess length and complexity in WSET tastings.
Join the conversation on Instagram @wineeducate
Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup
Website: www.wineeducate.com
Email: joanne@wineeducate.com
Instagram & Facebook: @wineeducate
