A technical wine tasting term. If you place wine in a centrifuge and remove all of the water, the powder that is left will be the dry extract. The amount of flavor that a wine has can be directly attributed to the dry extract.
Sugar-free dry extract is everything in a wine except water, sugar, acids and alcohol. High extract often gives wine a dusty, tactile impression in the mouth, frequently serving to buffer, or mitigate, high alcohol or strong acidity.
Balance : Indicates the proportion between these four components : alcohol, acidity, sugar and dry extract. A wine is well-balanced when none of those characteristics dominates; the balance is harmonious.
In the mouth this is kind of dense and chewy with a nice hit of dry extract on the palate. Powerfully rich yet well delineated, this offers up layered intensely mineral apple flavors with a late arriving touch of bitter melon.
See also: Extract, Dry, Grape, Red, Region