Wine Balance: What does It Mean?
Simply stated, "wine balance" is the manner in which individual wine components work in harmony with one another. The topic is a bit more complex, however, because determining balance is somewhat arbitrary — it may differ dramatically depending on the taster, the type of wine, or the setting.
More specifically, wine balance is the synergy of all the components that formulate an enjoyable tasting experience: aroma (smell), flavor (taste), structure (tannin, acid and alcohol), residual sugar (if present), and mouthfeel (the tactile sensations in the mouth). In a balanced wine, individual component do not overshadow one another.
Perception
Wine balance is relative to the taster. Someone who prefers oaky wines will perceive components quite differently than someone who dislikes high doses of oak.
Style
Wine balance is a moving target. Different cultures, what's en vogue, and the varietal in question all have a determining factor on balance. For example, wine lovers around the world are slowly getting over their love affair with oak-laden wines; tasters from Great Britain lean toward well-aged wines showing less fruitiness; and in general, Italian red wines are higher in acid and tannin than their American counterparts.
Setting
Is the wine being enjoyed with or without food? What type of food is it? These factors, along with the serving temperature of the wine, will affect wine balance. The high fat content in a thick juicy steak will mitigate the astringency of tannin in a cabernet sauvignon. Pinot gris (or grigio) is enjoying tremendous popularity in restaurants because of its inherent "food friendliness". Pinot gris' bright aromas and flavors, low alcohol, crisp acids and mineral tones present a balanced wine with enormous cleansing properties to the palate. Lastly, most wines appear to be out of balance if they are served too warm.
Wine components share an interdependent relationship with their siblings:
- sweetness vs. acidity (Most sweet wines require higher acidity in order to remain in balance.)
- tannin vs. acidity (Highly extracted red wines benefit from lower acidity to avoid exaggerating the perception of their tannins.)
- suppleness vs. harshness (Wines with proper alcohol levels, ripe fine-grained tannins, and well-balanced acids feel soft and velvety to the tongue and cheeks.)
- oak vs. aroma and flavor (Judicious use of oak integrates quality factors while too much oak masks fruitiness.)
- alcohol vs. aroma and flavor (Too much alcohol provides a "hot" vodka-like sensation on the back of the throat, overpowering the aroma and flavor.)
Wine balance is kind of like nirvana for wine lovers — that moment when the food and wine are seamlessly working together so that each and every wine component is present and accounted for. It's not difficult to find; just enjoy it when you do!
