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Balance

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Balance (wine) refers to the sensory impression that a wine’s key components are in harmony, with no single element dominating excessively. It is a central criterion in wine evaluation, closely linked to notions of quality and drinkability.[1]

Definition and concept

The concept of balance is used to describe the relationship between structural elements such as acidity, alcohol, tannin, residual sugar, and flavour intensity. A wine considered “balanced” demonstrates proportionality between these factors, whereas imbalance may result in sharp acidity, excessive bitterness, overly alcoholic heat, or cloying sweetness.[2]

Key components of balance

Several factors contribute to balance:

  • Acidity provides freshness and lift, preventing wines from seeming flat.
  • Alcohol adds body and warmth; in excess it can produce heat on the palate.
  • Tannin, primarily in red wines, provides structure and grip but can overwhelm if harsh or astringent.
  • Residual sugar offers sweetness and body; when unbalanced it may seem heavy.
  • Flavour concentration and length ensure that the structural elements are integrated into a coherent sensory impression.[3]

Sensory evaluation

In wine tasting, balance is one of the most frequently cited attributes of quality. Experienced tasters assess whether acidity, alcohol, tannin, and sugar are proportionate, as well as whether flavour intensity supports these structural elements. Although there is some subjectivity in perception, broad consensus generally exists among professional tasters regarding wines that are markedly balanced or unbalanced.[4]

Importance in winemaking

Balance is central to the winemaker’s decisions in both vineyard and cellar. In the vineyard, factors such as harvest timing are chosen to ensure sufficient ripeness without sacrificing acidity. In the cellar, fermentation management, blending, and maturation choices all affect balance. A well-balanced wine is generally considered to have better ageing potential and consumer appeal.[5]

See also

References

  1. Robinson (ed.), The Oxford Companion to Wine, 2015.
  2. Peynaud, The Taste of Wine, Wiley, 1996.
  3. Jackson, Wine Tasting: A Professional Handbook, Academic Press, 2016.
  4. Clarke, Wine Tasting, Mitchell Beazley, 2015.
  5. Peynaud, The Taste of Wine, Wiley, 1996.