What are the primary wine flavor factors?

What are the primary wine flavor factors?

There are many different wine flavor factors and aromas that complete the tasting experience. We believe these characteristics can be simplified down to eight primary factors:

1. Sweetness – the amount of residual sugar in a wine, ranging from low (bone dry) to high (sweet).

2. Acidity – the amount of citric, malic, and tartaric acids in a wine, ranging from low (flat) to high (biting).

3. Tannins – the amount of phenolic compounds, drawn from skins and pips of grapes, which impart a sharp, bitter flavor to the wine.

4. Oak – the influence of compounds from the oak barrels used to age the wine.

5. Finish – the length and quality of a wine’s aftertaste, ranging from brief to endless.

6. Complexity – how the wine’s sweetness, acidity, tannins, and oak affect the wine’s overall flavor, ranging from simple to complex.

7. Body – how the wine’s components affect the intensity and richness of the wine’s overall flavor, ranging from weak to potent.

8. Balance – how all of the seven preceding factors balance out, ranging from unbalanced to well-balanced.

November 17, 2017 / by / in
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