Balanced: A wine in which acidity, sweetness, and flavor are in pleasing proportions.
Baume: A scale for measuring the degree of potential alcohol by weighing the must. A different scale is used for Brix.
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Balanced: Indicates that the fruit, acid, wood flavours are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be "acidic," "cloying," "flat" or "harsh." ...
Balanced: The proper harmony of acidity, fruit and, where appropriate, tannins. A wine may show many good characteristics, but it will not be complete unless it is balanced.
Balanced
Fruit, acidity, tannins and alcohol and other elements are well proportioned.
Big
Powerful in aroma and flavor; full-bodied.
Balanced
A wine is balanced when all the component parts, such as *tannins, *fruit, *acidity and possibly sweetness, are correctly matched and in harmony, and none stands out inappropriately.
Unbalanced Component parts on palate ill matched: over-tannic. over-acid, lacking fruit.
Unripe Two senses: (taste) raw; 'green' under-ripe taste, or (physical ripeness): grapes that are not fully ripened.
Well Balanced
A tasting term used for a wine that has a perfect texture with a balanced proportion of alcohol, fruit, acid or astringency.
Well-balanced
Wines whose components - acid, alcohol, tannin and residual sugar - relate in a balanced way, so none overwhelm the others.
Wood tannin ...
WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavors, acid or astringency etc) - in good proportions.
Balanced
All desirable elements present in proper proportion: Acidity, fruit and, where appropriate, tannins.
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Balanced wine rich in botrytis from better producers who selected for noble rot affected fruit
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balanced and appropriate for type
.5
sweet edged or slightly lacking for acid present ...
Well balanced, with no component obtrusive or lacking.
Harsh
Used to describe astringent wines that are tannic or high in alcohol.
Wine with a balanced level of alcohol acidity and sugar
Heady :
Wine with a high alcohol content, warming ...
The fact that balanced vines produce the best fruit has led to the development of some ingenious irrigation practices which have allowed viticulturists to balance quality with yield.
Balance: a balanced wine is one whose constituents--sugar, acids, tannins, alcohols, etc.--are evident but do not mask one another.
Bilanciato
Balanced wine with many harmonius elements
Botte
Cask or large barrel made of oak or sometimes chestnut ...
A well-balanced wine is a wine with various components that exist in complete harmony. In these wines, no quality has been over pronounced or deficient in the aroma, flavour or aftertaste. But a well balanced wine is not necessarily a great wine.
Elegant Describes balanced, harmonious, refined wines; subtle rather than a highly-extracted blockbuster.
Fading Describes a wine that is losing color or flavor, usually as a result of age.
Balance
A well-balanced wine is a primary goal of the wine maker. Such a wine blends all of its components gracefully: the fruit, tannin, acid, and sugar. A wine's balance may only be realized after some aging.
ALCOHOLIC: An unbalanced wine which tends to have a hot taste on the finish. See also, HOT.
Delicate
A well-balanced light wine, with a pleasant but unassertive smell and taste. Complex, with many flavors working together, but not overbearing. The term is also used to describe the fragile quality of a good wine on the verge of decline.
When no one component stands out against the rest, the wine is said to be well-balanced, an indication of quality. balthazarThe common name for a 12 litre wine bottle.
Balanced
A wine in which acidity, sweetness, tannin and flavor are all in perfect harmony. Balance
The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
If these elements are all in harmony, a wine is said to be well balanced.
Big. Powerful, alcoholic, but well balanced and with a potential for further development.
Bitter. Acrid.
Alcoholic A wine that has an out of balanced presence of too much alcohol.
Aroma The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.
Any cuisine or dish that offers properly balanced flavors can find its match in a properly balanced wine. Dave tells more in WineLine No. 20 ...
- resulting in a well proportioned, or well balanced, wine. Barrel A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Sometimes called a cask.
Despite my preferences for fresher, more balanced wines, however, I have no problem with the more opulent style per se; I do not think of it as inherently 'wrong'.
A well-balanced wine has the various elements in proper proportion.
Big - Powerful in aroma and flavour; full-bodied.
Bitter - Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
CLUMSY - A descriptor used for an unbalanced wine with too much alcohol, tannin, etc.
CREAMY - A sense of both the richness and oiliness of cream; strictly textural.
CRISP - A term generally used to describe a wine with pleasant or adequate acidity.
Adelaide Hills - Adelaide Hills is known for producing wines that are deep, complex and full bodied in flavor characteristics and well balanced in acid structure.
Barossa Valley - One of the most well-known wine growing regions in South Australia.
The most common has been through blending with varieties lacking those components and creating a softer and potentially more balanced wine as a result.
Saint-Julien wines are characterized by an extraordinary bouquet - very balanced and velvety - supported by a full body, richness and intensity of flavors. The wine area located in the most northern part of Haut-Médoc is Saint-Estèphe.
Qualifier of a balanced wine which acquired all its qualities of bouquet.
ÉPICÉ (SPICED)
It says itself of a wine to spice odor.
ÉQUILIBRÉ (BALANCED) ...
Good dose of acidity holds things together and helps carry through to a balanced, pleasing dry finish. This Champagne tastes better as it sits in the flute and warms up a few degrees � it becomes rounder, riper, and more full-flavored.
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ACIDITY: The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume. It is legal in some areas--such as Bordeaux and Burgundy, Australia, California--to correct deficient acidity by adding acid.
Crisp, refreshing character, a well-balanced blend of acidity and residual sugar, along with the ability to pair with an almost limitless assortment of food options, make Riesling one of the most versatile wines on the planet.
Partly due to the presence of 18 amino acids, which are naturally balanced in this variety, Pinot Noir ferments violently, often "boiling" up and out of its container, speeding the process out of control.
Light, notable, and well-balanced.
ERBALUCE
A minor white-wine grape grown in the Piedmont region of Italy. Used to make a sweet, full-bodied white from the dried grapes, called Passito, and also a dry white in the conventional manner.
Too many wines today have too much alcohol, which leaves them unbalanced.
Acidity must be balanced with the other elements of a wine, or else the wine may be too sharp - having too high levels of acidity - or too flat - having too low levels of acidity.
Why not do the same with inexpensive wines: cellar them for a few years to see if the flavors can become even more developed and balanced? Well you can and it might be a fun experiment.
Related to the mouthfeel of a wine, provided by acidity, tannin, alcohol, sugar and the way these components are balanced. Wines with low, unbalanced levels of acidity or tannin can be described as 'lacking in structure' or 'flabby.
Balance
A tasting term. A wine is balanced when all of its characteristics work together in harmony, with no single element - fruit, TANNIN, ACIDITY, ALCOHOL - overpowering anything other.
Bâtonnage
French term for stirring of the LEES.
All of the wines of this class are sweet but well balanced. They include the sauternes of France, the Beerenauslese and Trokenneerenauslese of Germany as well as similar wines from most growing regions of the world.
Elegante (elegant) Well balanced wine leaving a light, subtle sensation in the bouquet and on the palate.
Equilibrado (well balanced) Wine with well combined and defect-free taste and smell.
a way to help the bottle remain balanced when standing
Residual Sugar: Natural sugar remaining after second fermentation because it wasn't converted into alcohol. This is sometimes done intentionally in small amounts to add balance to a wine.
Remember, the goal of any wine is to be as balanced as possible between sweet and acid. For those regions that either don't get enough or get too much sun, their challenge is further exacerbated by having to control the ripeness of the grapes.
elegant Although more white wines than red are described as being elegant, lighter-styled, graceful and balanced red wines can be elegant.
flabby A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste.
Supple: A term used to describe smooth, balanced wines.
Syrah: A red grape planted extensively in the Rhõne Valley of France, Australia and elsewhere; a spicy, full and tannic wine that usually requires aging before it can be enjoyed.
Hot: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.
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Aeration (airing) can make younger wines more balanced and smoother by rounding their tannins. In addition, airing helps get rid of bottle stinks " the unpleasant odor that emerges when the bottle is opened.
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
The red wines of Hermitage are generous and well balanced, strong aromas and a complete bouquet. They tolerate aging very well and become smooth and mellow when they mature.
Southern vineyards: ...
Wine is spoiled (oxidized) by long exposure to direct sunlight or daylight balanced artificial light. However tempting it is to display bottles in the dining room or kitchen, keep them in the dark and they will be better for it.
Vibration ...
Supple:
Describes a wine with well-balanced tannins
and fruit characteristics.
Tannin:
Adds dryness and astringency.
Handy if you know
what astringency means.
Tannic/Tanin: Used to describe wines which are not balanced and where tannins overpower the fruit and other elements.
Tart: Overly acidic wine.
Tartar/Tartaric Acid: Crystals or crystallization in some white wines..
Zesty
A wine that is balanced between fruit and prominent acidity.
Zinfandel
These famous grapes of California produce wines with a vibrant berry character.
Elegant: A distinguished wine with good lineage, harmonious in color and aroma, balanced on the palate, with a good bouquet and the right period of aging.(Tasting term)
Enology: The study of wine and wine making. Also spelled Oenology.
 See also: Balance, Wine, Fruit, Grape, Region
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