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Where ‘Substance meets Delicacy’

I look at wine balance in a general way, as having an equal presence of ‘angles vs. rounds.’ Structure from tannins and acids [angles] lessen as the fruit ripens and the counter-balancing glycerol [round] is produced [in lock-step with alcohol/initial sugar level] which ameliorates and balances these two opposing forces creating a ‘sweet spot’. In other words ‘unripe grapes start out super angular and become way too round when they become over ripe.’ Each grape variety has its own ‘sweet spot’ due to its natural ‘angular load’ of acid or tannin-based. For example, Riesling and Cabernet Sauvignon are vastly different varieties, each with a different ‘sweet spot’ of intrinsic balance evident by their different uses at our tables. The wines produced by each of them cannot be judged by the others’ composition. Their destinies and their ideal conditions are different and that is exactly what is exciting about the diversity of wine. Sadly, of late the popular trend seems to focus on something easy to measure like alcohol, applying it to all varieties and regions. Context is important for everything: substance and delicacy are not mutually exclusive in a binary sense. They have their own roles in ‘the achievement of balance.’

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