How in the world you know when the wine is ready to drink? It’s an anomaly or even a riddle because it’s not mentioned on the bottle when there is a “drink on” date. The wineries will mention a range of when the wine “could” be ready. You can also hear wine professionals also mention, “it’s a little tight.” or “It’s not ready yet.” I just want to say something that may confuse you when understanding when a wine is ready to drink. I am sorry. My industry makes terms and making relative anologies to educate you about wine much more confusing than it should be. In this blog, I will simply use a banana to best explain sugar-acid balance.
When the wine achieves optimal flavor, the relationship between sugar and acid are in perfect melody. Banana actually show the same analogy. There are three stages of the banana that best describes the balance:
When this fruit is young, which means the acidity is trying to settle down while the sugars are not developed quite yet. The flavor becomes uneven.
Wine example: ANY 2015 WINE
Oxygen begins to age the fruit, which calms down the acidity and the sugar begins the show itself. This “equal” balance is the optimal flavor that the winemaker would like you to enjoy their wine. When you find that balance, you’ll never forget it!
Wine example: ANY 2009 WINE
Age and oxygen begins diminishing the acidity, which makes the banana flavor very sweet. When the acidity drops in a wine, the sugar in the fruit is greatly exposed, then too will begin decreasing. Usually at this time, the wine begins to be “past its prime” or “dying off.”
Wine example: ICE WINE
Now it’s time for you to play with your food! Enjoy!
“Wine Education for Real Life!”