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Dave Baxter's avatar

I sense my own post on this topic coming up in the near future, but for now, can I add: structure is also the more dependable, near-objective elements that determine flavor as well. Flavanoids and polyphenols are so numerous in wine that who knows what any given person will taste or smell, or how they are indivudually wired to translate those chemicals in the wine. But acidity levels largely push any wine to a certain fruit profile, and if the wine is dry it determines a large part of its detectable sweetness, with alcohol determining the remaining piece. Then tannin, lees residue, and/or alcohol determines body, creaminess and bitterness.

We can know more about a wine just from knowing its structure - especially once we know how those handful of elements translate to our own palates - than we can ever trust a dozen-plus tasting notes!

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Susan Ingmire's avatar

I love your explanation of structure and will now pay more informed attention as I enjoy a glass of wine.

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