I talk a lot about balance when refering to wine, but without a proper definition it can lose all of its meaning. In my opinion it is the most important aspect of winemaking. Grapes must be picked at the point of perfect balance between sugar and acid or the wines will not have balance between acid and alcohol. Wines without balance will not speak of the land and do not have a place at the table, which is where the real beauty of wine is revealed. That being true, it is much easier said than done. I do not know the perfect number when talking of degrees brix or potential alcohol( I have been told that the sweet spot is between 23-23.5 brix), but I can definitely taste it in the wine, and I am certain that a seasoned winemaker can taste it in the grapes.
The latest trend in California winemaking is to let the grapes hang on the vine as long as possible in an effort to get super concentrated flavors and then add water or use reverse osmosis to bring down the alcohol levels. The grapes become raisins and more often than not winemakers have to add acid as well as the water. Call me crazy, but this does not sound like a way to let the land speak or a path to understanding the terroir of California. Not only are you watering down the wine or separating molecules, which in itself is a travesty, you are adding FAKE acid. How is this being true to the soul of the vine?
Balance is what I seek most in a wine, but if the grapes are not picked at the point of perfect balance than the wine will never be balanced and it will not speak of the land, no matter what you add or take away.
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