All the components of a wine and how well they work together.
Here we are really talking about the components of the wine and whether they are balanced. This applies equally to reds and whites, but the terms differ to suit the components of the wine. In reds you would be looking of fruit, acidity, tannin and length. But you would not be looking for the tannins in whites; just fruit, acidity and length.
Framework which supports a roller coaster.
a set of interconnecting parts of any complex thing; a framework;145 the equipment and personnel, and the way in which these resources are organized.
The framework, or arrangement of materials within a work; the relationship of the parts of a work to the whole; the logical divisions of a work. The most common principles of structure are series (A, B, C, D, E), contrast vs. , vs. , vs. , and repetition (AA, BB). The most common units of structure are - play: scene, act; novel: chapter; poem: line, stanza.
Referred to the way wine is built. The way wine components such as acidity, tannin, alcohol and sugar are balanced.
overall constitution of a wine
The framework of the wine. Essential component of wines meant to be ageworthy. If all parts of the wine seem held together firmly, the wine has a 'tight' structure. A useful comparison may be binding of a book. One that is very loosely bound is liable to fall apart.
refers to the composition and proportion of elements in a wine; effects texture and mouthfeel.
The wines profile - encompassing all of the wines components, acidity, alcohol, fruit etc.
Tasting term used to describe the level of tannins and potential ageability of a red wine
is associated with the components in a wine responsible for tactile sensation; acid, glycerine, alcohol and tannin.
The structural components of a wine include tannins, acid and alcohol whose elements give the wine a presence in the mouth providing a backbone for the fruit.
an assembly of parts that supports a load and/or encloses a space. See framework and shell structure.
All wines have structure. When a wine is well structured, it's usually due to a good balance of tannin, acid and alcohol.
The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure."
The make up of wine, its acidity, alcohol, tannic content, etc.
The way a wine is built; its composition and proportions.
Tasting term. To describe a wine as "well-structured" is very complimentary. It means it has an "architecture" of fruit, ACIDITY, ALCOHOL and TANNINS, that should allow it to age and stop it from being bland or wishy-washy.
The framework of a wine, encompassing the levels of tannin, acidity, and alcohol. Often called “backbone”.
framework or shell that supports a load and/or encloses a space.
In architecture: The “bones” of a building, its skeleton, its framework
The way the elements in a wine are configured, ideally in balance.
This describes an interaction of all the elements in wines such as acid, tannins, alcohol and glycerin in relation to the wine's texture and mouthfeel.
Overall term describing a wine's sense of body, largely built, as described above, on acidity, with alcohol and tannins as additional elements.
A framework designed for and capable of supporting a sign. (See pole sign and pylon)
How a wine is built. A wine with good structure has the proper proportions of acid, tannin, and fruit that combine to make a well- balanced wine in which all the properties meld together.
The overall impression of a wine comprised of the balance of acids, fruit and tannins.
A very important element of any wine, especially reds. A good Cabernet Sauvignon, for instance, should have a firm backbone of ACIDITY, upon which all of its other characteristics hang. This backbone gives the wine structure and indicates that it will age well. Without structure a wine is flabby, shapeless, lacking in promise, and ultimately flawed.
the totality of the wine's composition and individual elements.
A wine's texture, mouthfeel and balance.
The combination of factors such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Often spoken in terms of "nice structure" or "lacking in structure."
Related to the mouthfeel of a wine, provided by acidity, tannin, alcohol, sugar and the way these components are balanced. Wines with low, unbalanced levels of acidity or tannin can be described as 'lacking in structure' or 'flabby.' When the acidity or tannin levels are sufficiently high, a 'firm structure' is the result.
Term referring to the wine's components (acid, tannin, alcohol) in relation to its ageing ability; if a wine is deemed to have "the structure to age" it suggests these principal preservatives are in place and the wine is in balance.
A physical framework on which out of home advertising is affixed or positioned.
Term for overall flavor. Used to suggest complete impression of the wine. Needs a modifier in order to mean something.
The framework of the wine, made up of its acidity, alcohol, tannic content and so on.