Balance
A quality indicator in wine describing the harmonious relationship between its structural components — acidity, tannin (in reds), sweetness, alcohol, and fruit — where no single element dominates unpleasantly.
In depth
Balance is one of the four primary quality indicators in the systematic tasting framework (alongside intensity, complexity, and length). A balanced wine is one where acidity, tannin, sweetness, alcohol, and fruit flavour are in harmony — each element supports the others rather than clashing.
Imbalanced wines are easy to identify: a wine with too much alcohol feels hot and burning; too much acidity feels sharp and tart; too much tannin feels harsh and drying; too much sweetness without balancing acid feels cloying and heavy. Too little of any structural element makes a wine feel flat, flabby, or thin.
Balance changes with time. A young red wine with firm tannins and vibrant acidity may be "out of balance" in its youth but reach perfect equilibrium after years in bottle as tannins polymerise and soften. This is why balance assessments should consider the wine's stage of development.
In exam answers, stating "well balanced" without justification scores no marks. Candidates must specify: balanced between what? (e.g. "the high acidity is balanced by the medium(+) residual sugar, preventing the wine from tasting harsh").
Related exam topics
Frequently asked questions
- How do I describe balance in a Level 3 tasting note?
- Never just write "well balanced." Specify which elements are in balance and why. For example: "The pronounced acidity is balanced by the medium(+) residual sugar" or "The firm tannins are balanced by the wine's full body and rich fruit." Or note imbalance: "The high alcohol (14.5%) slightly overpowers the fruit on the finish." Specific, justified observations score marks; vague statements do not.
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of balance and related topics.