Balance

Balance in wine describes the harmony between its main components: fruit, acidity, tannin, alcohol, sweetness, body and oak influence. A balanced wine has no element that dominates in an unpleasant or distracting way. Balance does not mean that every component is equal; it means they work together to create a coherent wine.

Elements that contribute to balance

• Fruit: provides the flavour and aromatic core of the wine.
• Acidity: adds freshness and helps prevent the wine from feeling flat or heavy.
• Tannin: contributes structure and grip, particularly in red wines.
• Alcohol: adds warmth and body, but excessive alcohol can feel hot.
• Sweetness: can soften acidity and tannin, but needs sufficient freshness to avoid cloying character.
• Oak: may add spice, toast and texture, but should not overwhelm the fruit.

Balance and wine styles

A sweet wine can be balanced when high acidity offsets the sugar. A full-bodied red can be balanced when ripe fruit, tannin, alcohol and acidity are integrated. A light wine can also be balanced without being powerful or complex.

Assessing balance

Taste the wine and consider whether the fruit, acidity, tannin, alcohol and finish are in proportion. Look for a wine that feels coherent from the first impression through the finish, rather than one in which alcohol, oak, acidity or sweetness sticks out.

Example: a well-made Sauternes can be very sweet but still taste fresh because its acidity balances the residual sugar.

Chef’s tip: assess balance in the context of the food as well as on its own. A wine that tastes balanced by itself may feel different when served with a salty, acidic or spicy dish.