About blending and balance
I talk about balance [in wine] a lot. My favorite definition is that opposing forces are present in equivalent prominence. I consider the fundamental axis of balance in wine as ‘angles and rounds.’ ‘Angles’ are the harsh, pointy things like acidity and tannins. ‘Rounds’ are the softer, plush, sweet and/or textural parts such as Glycerol (a polyol formed in proportion to alcohol) and sugar if present in the wine style [not mine]