A full bodied white other than Chardonnay

[Thomas]

I am not 100% behind the alcohol-equals-body theory, although alcohol often does. There are other ways to come up with a full-bodied white wine. For example, the Muscadet that Yoli has is "Sur Lie," an appellation in Muscadet. Sur Lie means the wine rested on its lees (dead yeast cells) for a period of time, and was stirred every so often. While the wine posts 12.5% alcohol (not big) it is full in the mouth and nicely rounded--a result of the sur lie process.

Also, particular strains of yeasts can slow down the fermentation which has the added attraction of adding substance (body) to the wine. Some wines that undergo this process are Riesling and Gewurztraminer.

And then there is wood, which adds body, even if it adds too much offensive tastes to me...

In my view, to talk about body and structure it is best to concentrate on individual wines and the process by which they were produced.