04/25/07 Structure

Welcome to Vine to Wine this is your host Linda Moran. The concept of structure in wine seems to be one that many people in my wine classes have trouble grasping. Today, let's talk about the structure of your glass of wine. The structure of a wine is inclusive of all of its characters; the sweetness, acidity, tannin, alcohol, body and mouthfeel as well as the intensity levels of the flavors. The concept of structure is viewing these elements and their relationship to one another. How do they balance one another out to create a harmony? For example, very sweet wines need a higher level of acidity than a dry wine. The acid is necessary to create balance and keep the wine from being cloying and syrupy. In red wines higher tannins are unbearable unless they are balanced by fuller body and higher alcohol levels. Thus, a well structured wine is a wine in which the characteristics really knit well together and create an equilibrium that is seamless and is often described as harmonious or very well balanced. Take note when you taste your next glass of wine is there anything that is jumping out at you and taking over shadowing other characteristics in the wine and ask yourself  is that a good thing? Is it well balance and would you say it had good structure? Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.