Wine on the Radio - November 11, 2004

Definition of Balance with Patrick Fegan

We spoke with Patrick W. Fegan, Director of the Chicago Wine School about another wine basic.

“I admit it… I like it when things are organized!  That’s why  I think balance is an essential attribute of wine. 

For a wine to be balanced, each of the key components… the tannins, acids, sugars and alcohol… complement each other.  No single one jumps out at you when you taste.  The result is a taste experience that feels complete from sip to finish. 

So next time you sip a wine close your eyes and taste for these sensations…

• Tannin is astringent like bitter tea.

• Acidity is like the tartness of lemon juice.

• Residual sugar is… well… sweet

• And alcohol can either taste “hot” in your mouth or “sweet” or both.

Individually none are overly interesting; together they blend and support each other so the whole sensation of the wine is greater than the sum of its parts… 

Balanced and organized for a satisfying experience.”

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