Complexity
Complexity in wine refers to the perception of multiple, interacting sensory elements that create depth and interest during tasting. It is a quality often associated with fine wines and is considered an important factor in wine evaluation, though it is inherently subjective.[1]
Background
The concept of complexity has been central to wine appreciation since antiquity, though its definition remains debated. Modern oenology recognises it as a combination of diverse aromatic, flavour, textural, and structural attributes that evolve across the palate and over time.[2]
Characteristics
Complex wines typically exhibit a wide range of aromas and flavours that unfold progressively rather than presenting a single dominant note. These may include primary fruit, floral, or herbal tones, secondary notes derived from fermentation or oak ageing, and tertiary characters from bottle ageing.[3]
Textural variety also contributes to complexity, with the interplay of acidity, tannins, alcohol, and body influencing perception. Importantly, complexity is not simply the number of identifiable aromas or flavours, but the harmony and balance between them.
Factors Influencing Complexity
Several factors in viticulture and winemaking shape complexity:
- Grape variety – Certain varieties, such as Pinot Noir or Riesling, are particularly associated with complex aromatic profiles.
- Terroir – Diverse soils, microclimates, and vineyard practices can contribute to layers of flavour and aroma.
- Winemaking – Techniques such as extended maceration, lees ageing, malolactic fermentation, and the use of oak can add secondary and tertiary elements.[4]
- Ageing – Complexity often increases with maturation, as wines develop tertiary characters like leather, spice, or nutty notes.
Role in Wine Appreciation
In professional tasting, complexity is frequently used as a marker of quality. Wines that offer evolving sensations with each sip and that change with exposure to air are often regarded as complex. However, the evaluation of complexity remains partly subjective, as individual tasters may perceive and interpret different elements.[5]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016.
- ↑ Clarke, Wine Tasting, 2nd ed., Mitchell Beazley, 2015.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996.