A Question of Balance

[Roy Hersh]

No, this has nothing to do with the 1970's Moody Blue's album title.

In Port, beyond the beauty of the fruit ... there are really two major components that provide balance:

1. Tannins
2. Acidity

WIthout either one, a Port can seem out of synch. Which of the two is more important to you, in order for Port to seem in balance? Why?

[Brad Bogdan]

I would respectfully disagree with you on this one, Roy. I think of balance in Port in 4 main components:

1. Tannins
2. Acidity
3. Alcohol
4. Sweetness
(5. Fruit/Flavor)

The first four, to me, all have the ability to provide structure and counterbalance other structural elements. Each of them, in their own way, promotes longevity in port. I can't really pick one that's most important, as without the others, it wouldn't work. The reason I put fruit/flavor as a kind of 5th, is that I don't see it as a structural element, just as a necessity to interesting wine. You can have a wonderfully balanced wine that doesn't have any fruit left and it's just not that enjoyable. If anyone has had 1970 Bordeaux, they often fall into that category, where the structure took far longer to soften up than the fruit stuck around.

On a related note, I also suspect most wines don't age into balance. While balanced wines may seem out of sorts when young, you can usually tell the structural elements are all there, they're just most/all too intense to be fully enjoyable. If a wine is clearly out of balance when young, age probably won't fix the issue.


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[Glenn E.]

I think I agree with Brad.

And of those 4 main parts, the ones that usually matter most to me are sweetness and acidity. Get those two into the proper balance for me and I can overlook a lack of tannins or alcohol, though not too much alcohol. Too much heat is very distracting to me.

I realize that tannins are needed for longevity, but I can generally do without 'em for enjoyment.

[Eric Ifune]

To me, there is a balance between certain items. Sort of like different axis.
Sweetness vs. Acidity
Fruit vs. Tannins

[Roy Hersh]

I accept Brad's point of view.

For me, the structure is what gives wine its ability to age. I'll stick to my original post but am open to others disagreeing with my way of seeing this. Wine and Port to be more specific is very personal to all of us, so I would not expect everyone to agree all the time, nor do I think I am always the one who is right.