When we stand back and look at what went before, we can say that we have the descriptor - balance, and qualifiers - tannin, acid etc. Before too long, we need to assess the qualifiers. However, we’ll incorporate a few more ideas before proceeding. Prof Adrienne Lehrer in her book Wine & Conversation offers: A balanced wine has a pleasant proportion of sugar, acid, and other constituents. A wine may be unbalanced because it has either too much sugar or too much acid; but generally, if someone merely labels a wine as unbalanced , he is likely to mean that the wine is too acidic. She has also used the descriptors above the seesaw remaining to be looked at. They are positive attributes associated with balance - integrated, focused, well-defined, formed and assembled.
Time now to consider some of those “qualifiers”.
