Complexity describes the range, depth and interaction of aromas, flavours and textures in a wine. A complex wine may reveal several layers as it is smelled and tasted, with different characteristics becoming more noticeable as the wine opens in the glass. Complexity is not simply the number of flavours present; the elements should be integrated and balanced.
Grape variety, vineyard site, ripeness, fermentation, lees ageing, oak maturation, blending and bottle ageing can all contribute to complexity. Primary aromas come mainly from the grape, while fermentation and maturation contribute secondary characteristics. Bottle development may produce tertiary aromas such as leather, tobacco, dried fruit, nuts, mushroom and forest floor.
A wine can be very intense but simple if it shows one dominant fruit character. A more complex wine may be less powerful but reveal a wider range of integrated aromas, flavours and textures. Complexity is also different from balance: a wine can be complex but poorly balanced, or simple but very well balanced.
Smell the wine before and after swirling, then taste it and observe how the flavours change. Consider the range of aromas, the relationship between fruit and savoury notes, the texture, structure and finish. Bottle age may add complexity, but age alone does not guarantee it.
Example: an aged Burgundy may show cherry, dried rose, mushroom, spice and forest-floor notes, with aromas evolving as the wine sits in the glass.
Chef’s note: complexity can enhance a pairing, but the wine should still suit the dish’s intensity and flavour. A complex, delicate wine can be overwhelmed by a heavy sauce.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
