Description (also rounded, balanced, equilibrated) for the overall sensory perceptions in the context of a wine evaluation or wine address. A balanced wine contains all the relevant components or ingredients in a harmonious, well-integrated ratio or balance. None of them is unpleasant or overly dominant in the foreground; rather, they complement each other and result in a harmonious structure and a well-proportioned body.

An optimal ratio of these components is also known as the "sweet spot". In winemaking, an attempt can be made to achieve this state, for example, through a targeted reduction in alcohol. Overemphasising individual components, on the other hand, leads to an unbalanced impression and is referred to as fattening.

Distinction between balanced & integrated

The term balanced describes the overall balance of all sensory-relevant components of a wine, while integrated refers to individual components which, despite their intensity, appear harmonious and do not stand out in a disruptive way. A wine is considered balanced if none of these components dominate unpleasantly.

In a balanced wine, all sensory components - such as alcohol, fruitiness, total extract, body, acids, tannins or sweetness/residual sugar- are harmonised and integrated with each other. An integrated individual component (e.g. acidity, alcohol or tannins), on the other hand, merely means that this one component is harmonious and does not produce any disturbing impressions. A wine can therefore have integrated acidity, integrated alcohol or integrated tannins without being balanced overall.

Distinction between balance & harmony

The term balanced primarily describes the harmonious relationship between the individual components. Harmony goes beyond this and describes not only the harmonious integration of individual sub-areas, but can also refer to the entirety of a wine when the individual components or ingredients combine to form a coherent and convincing overall picture.

Sensory...

Full text