Balance in a red wine

Thebalance of a wine depends on a number of parameters: the match between grape variety, soil and subsoil; the yield per hectare, which leads to a concentration or dilution of the wines; and the influence of climate, which affects ripeness and the presence of acidity. The notion of balance is also the result of the interaction of the different chemical constituents that make up the wine. A red wine is balanced on three axes: acidity, mellowness and astringency (tannins). None of these 3 axes should dominate the other two.

Acidity and mellowness: managing freshness and influencing tannic perception

Acidity is an essential component ofa wine's balance. Not only does it play a role in the wine's ageing capacity, but it also brings freshness. If acidity is excessive, the wine will be biting or green. If, on the contrary, it is lacking, the wine will seem soft. It also influences the perception of tannins, reinforcing the sensation of astringency. Mellowness is the result of the transformation of grape sugars into alcohol. If the wine is high in alcohol content and the alcohol is poorly integrated, the taster will experience a sensation of heat, especially in the finish. The wine will be described as alcoholic or heavy. Conversely, a lack of alcohol will give a sensation of thinness and excessive lightness. Alcohol also counterbalances tannic strength.

Tannins: the structure of wine

Astringency, tannic strength and tannin quality form the backbone of the structure of red wines, and are elements of great importance. Tannic sensation is perceived tactilely on the tongue and gums. The vocabulary used to characterize tannic strength often refers to that used for construction: well-built, well-structured, solid or shapeless, hollow, without structure. Tannic quality refers to both the aromatic quality and the finesse of the grain of the tannins. Depending on the aromatic quality of a wine's tannins, they can be described as vegetal, metallic, ripe or savory. The finesse of the tannic grain, on the other hand, is often compared to a fabric in a tactile sensation. We speak of silk, satin, velvet, linen or hessian.

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