Structure
Structure in wine refers to the perceived balance and interplay of key components such as tannin, acidity, alcohol, and, in some cases, residual sugar. It is a critical element in professional tasting, influencing a wine’s texture, ageing potential, and overall harmony.[1]
Background
The concept of structure has been central to wine evaluation since the development of systematic tasting in the 20th century. Unlike aroma or flavour, which are descriptive, structure concerns how a wine feels on the palate and how its elements integrate.[2] It is often linked to the idea of “backbone”, giving a wine its frame and supporting its sensory complexity.
Components of Structure
Tannin
Tannins, derived from grape skins, seeds, and oak, provide firmness and grip. Their quality (fine vs. coarse) and integration determine whether the wine feels balanced or astringent.[3]
Acidity
Acidity gives freshness and lift, counteracting alcohol and sugar. High-acid wines are perceived as more vibrant, while low acidity can make a wine seem flat.[4]
Alcohol
Alcohol contributes weight and warmth. When in balance, it adds body; in excess, it can create a sense of heat and imbalance.
Residual Sugar
In certain styles, such as sweet wine, residual sugar contributes to structure by offsetting acidity and tannin.
Role in Wine Evaluation
Assessing structure is fundamental in judging balance, style, and ageing capacity. A wine with sufficient tannin, acidity, and fruit concentration may be described as having “good structure”, often indicating longevity.[5] Conversely, a wine lacking one of these pillars may be considered weak or unbalanced.
See also
References
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Clarke, Wine Tasting, 2nd ed., Mitchell Beazley, 2015.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996.