Wine Basics



			Here are some of the basic components of wine. These elements make up the underlying flavor of the wine in your glass.

				Grape Variety Color Sweetness Acidity Tannin Body Intensity & Complexity Balance Price





				Color
				Red Wine is made from red grapes or a blend of red and white grapes. The red grape skins remain with the juice and pulp during fermentation and provide the color. White Wine is made from white grapes or from red grapes which have had the skins removed from the juice and pulp before fermentation begins. Rosé Wine is either made from red grapes that have had minimal skin contact with the fermenting juice allowing only a little color extraction or it is made from a blend of red and white grapes or wines in some countries. Blush Wine is made from red grapes which have been allowed to have only minimum skin contact to extract a slight pink or blush color. Blush wines can also be made from a blend of white and red grapes in some countries.



				Acidity
				Acidity gives wine its zest or liveliness and balances sweetness. Wines vary in the type and amount of acids present and generally fit in the following categories: Low acid--having a flat or dull taste Correct acid--lively, fresh, crisp taste High acid--harsh, green, aggressive taste



				Body
				Body in wine comes from the extract of grape solids and the percent of alcohol. The perception of body or weight is felt throughout the mouth. Wines vary in body and can generally be categorized as one of the following: Light body---Medium body---Full body



				Price
				Prices range with the quality and expectations of a wine. Quality ranges from simple, well made pleasant wines to more complex wines. Prices increase with wines from top varieties at good sites. Expect to pay more for premium wines that have special attributes or are the best expressions of their region & grape variety.

	Grape Variety
	The grape variety or blend of varieties imparts different flavors. Wine can be made from a single grape variety, a blend of specified grapes or unspecified grapes. A blend of grape variety is used to achieve a particular standard taste (red Bordeaux, for example). Wines from single grape variety taste like a particular grape variety (cabernet sauvignon, for example). If a wine is not labelled by its varietal and if the wine name is not a geographic name which dictates the grape type, you cannot know what grape(s) is used.


	Sweetness
	Sweetness in wine comes from the presence of residual sugar. The perception of sweetness is also affected by the acidity, fruitiness and the alcohol level of the wine. Wines vary in perceived sweetness and generally fit in the following categories: Dry--no perceived sweetness Offdry--a hint of sweetness Slightly sweet Medium sweet Sweet




	Tannin
	Tannin gives red wine its mouth-puckering quality and occasionally some bitterness; but it also allows red wine to age and improve over time. Tannin content varies with grape variety and wine style. Young red wines high in tannin are aggressive on the palate. As wine ages, the tannins soften and the astringency is diminished. Low tannin--white wines, rosé and light reds Medium tannin--medium to full-bodied red wines High tannin--big, robust red wines



	Intensity & Complexity
	Intensity and complexity of flavors vary according to the grape variety and wine style. The flavor of wines may be classified as: simple, austere, delicate, complex, intense, massive.


	Balance
	Balance in wine comes from the interaction of various components. The correct proportions of these components are important if the wine is to be harmonious. Acid and sweetness balance each other so that the wine is not too sharp or cloyingly sweet. Alcohol and fruit balance tannin and tone down its harshness. Balance does not mean that one component cancels the other out. Many wines are made so that certain components are highlighted. This may be the regional style or the expression of the winemaker.

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