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20. Structural Components of Wine: Body

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Manage episode 468797501 series 3618592
Content provided by Wine Educate and Joanne Close. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Wine Educate and Joanne Close or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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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 How to Contact Us
  continue reading

37 episodes

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iconShare
 
Manage episode 468797501 series 3618592
Content provided by Wine Educate and Joanne Close. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Wine Educate and Joanne Close or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Resources & Links How to Contact Us

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 How to Contact Us
  continue reading

37 episodes

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