Winemaking

WHAT IS BALANCE IN WINE?

Balance in wine is created when all the components-acidity, sweetness, tannins, alcohol, fruit, and body-are in perfect harmony. In a well-balanced wine, none of these elements overpowers another. The perfect balance in a particular wine depends on its origin and style. A well balanced wine feels integrated and seamless on the palate. Balanced wines are generally more enjoyable and easier to drink, as no single element distracts from the overall experience. Well balanced wines tend to age more gracefully because their components develop in harmony over time. While not the only measure of quality, balance is often a hallmark of thoughtful viticulture and winemaking.

Diane Valenti

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Balance of:
1. Acidity
o Provides freshness, brightness, and lift.
o Too much acidity can make a wine taste sharp or sour; too little can render it flat or flabby.
2. Sweetness (Residual Sugar)
o Adds richness and can soften acidity or tannin.
o In dry wines, perceived sweetness may come from ripe fruit flavors rather than actual sugar.
3. Tannin
o Contributes structure and a drying sensation (mostly in red wines).
o High tannins need enough fruit intensity, sweetness, or alcohol to balance their astringency.
4. Alcohol
o Gives weight and a warming sensation.
o When too high, alcohol can taste hot or “burn,” overshadowing delicate flavors.
5. Body
o The weight or mouthfeel—ranging from light-bodied to full-bodied.
o Body should match the wine’s flavors and structure. A full-bodied wine with light flavors will feel hollow; a light-bodied  wine with intense flavors can seem top heavy.
6. Flavor Intensity & Fruit
o The richness and concentration of fruit or other flavor components.
o Must be in proportion to the structural elements; intense flavors can balance higher acidity, tannin, or alcohol.

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