| Although millions of people across the globe enjoy | | | | powerful. |
| wine, very few of them know exactly what it is | | | | Acid Acid found in wine balances against the |
| about a particular wine that they enjoy. By | | | | residual sugar that is left after the fermentation |
| understanding each of the different components | | | | process has finished. There are three key types |
| of wine, you can quickly establish the parts you | | | | of acid in wine, tartaric, malic and citric. All of |
| prefer, and therefore choose your next bottle | | | | these acids are found in varying quantities in the |
| with more confidence. | | | | skins of grapes |
| Sugar Sweeter wines have more sugar than dry | | | | Alcohol may react with bacteria within the wine to |
| wines. During the fermentation process a lot of | | | | create acetic acid; this is not generally a good |
| the natural fruit sugar is fermented. However, in | | | | thing as too much acetic acid will make a wine |
| some wines, residual (remaining) sugar may be | | | | taste more like vinegar than anything else! |
| higher and therefore a sweeter wine is produced. | | | | Fruit This is what tends to differentiate one wine |
| Alcohol Most people know that one of the key | | | | from the other. Fruity tastes are what we look |
| components of wine is alcohol! Alcohol is | | | | for in a wine and different grapes will produce a |
| fundamental to the taste of wine. The alcohol | | | | myriad of fruit flavors. It is the combination of |
| volume most wines range between nine and | | | | tastes that makes each wine unique and special. |
| fifteen per cent. Fortified wine can be as high as | | | | Carbon Dioxide During every fermentation |
| twenty per cent alcohol. | | | | process, carbon dioxide is produced. Most of this |
| Tannin Tannin comes from the skin of grapes. | | | | is normally released, however, in some wines a |
| Therefore, tannin is much more fundamental as a | | | | degree of fizz can be left in a wine to add a little |
| taste component in red wine than in white. | | | | extra to an otherwise very ordinary wine. Of |
| Too much tannin in a wine is not a good thing and | | | | course, in sparkling wines, the carbon dioxide is |
| can result in the wine tasting spoiled. | | | | retained and is fundamental to the taste. |
| However, tannin helps to preserve a wine, which | | | | Oak No longer an essential component of |
| means that some wines can be kept for years | | | | everyday quaffing wines, oak barrels are still used |
| and even improve with age. | | | | on occasions to add a vanilla, oaky flavor. Oak |
| A small amount of tannin is also a positive taste | | | | barrels can add an extra dimension to plain wines |
| characteristic to regular wine drinkers, if a little | | | | that will make them much more saleable and |
| over-whelming for novice wine drinkers. | | | | enjoyable. |
| Water All wines contain water that has been | | | | All of these components make the wine that we |
| extracted naturally from the grapes from which | | | | see in our glasses. Next time you pour yourself a |
| they were produced. Very rarely, if ever, would | | | | glass of wine, take some time to think about |
| extra water be added to a wine. In fact, some | | | | which elements are supporting your enjoyment, |
| wines will be criticized for being excessively | | | | and which you could do without. |
| watery if the other flavors are not sufficiently | | | | |