If you spend any time around the wine world, you’ll hear descriptions like “well-structured,” “crisp,” “bright,” “firm tannins,” or “tannins as fine as grains” all the time. If you’re new to wine, those phrases can sound pretty confusing. In fact, there’s nothing mysterious about them—they’re simply terms used to describe a wine’s body and structure, along with its acidity and tannins.
Once you understand the five core elements of wine—structure, acidity, tannins, alcohol, and sugar—you’ll not only be able to follow this kind of “wine talk,” but also use it naturally in conversation yourself. Next, let’s take a closer look at what makes each of these five elements unique.
1. Acidity: One of the “Backbones” of Wine
Most people are already familiar with the taste of acidity. When you drink a high-acid wine, your mouth quickly begins to water, and your cheeks may tighten almost instinctively. Sauvignon Blanc and Riesling are widely recognized as two classic varieties known for their naturally high acidity.
In some wines—especially red wines with rich, concentrated flavors—the acidity may not be immediately obvious on the palate. However, you can still gauge it by paying attention to how your mouth reacts after swallowing. If you notice increased saliva along the sides and underside of your tongue, that’s usually a sign the wine has a fairly high level of acidity.
In general, white wines tend to show higher acidity than red wines. Some sweet wines can also have relatively high acidity. In these cases, the sweetness and acidity balance each other out, so instead of tasting sharp or sour, the wine feels smooth, refreshing, and pleasantly sweet.
So what exactly does acidity do in wine? Acidity brings freshness and energy to the palate. It keeps the mouth feeling clean, helps cut through rich or greasy foods, and prevents the wine from feeling heavy or dull. Acidity also acts as a natural preservative, which can enhance a wine’s aging potential. Wines with bright, well-balanced acidity often maintain their fruit flavors and structure for many years.
Where does acidity come from?
Most of the acids in wine come directly from the grapes themselves. In certain wine regions, however, winemakers are permitted to adjust acidity during the winemaking process. As grapes ripen, their sugar levels increase while acidity gradually decreases. For this reason, harvest timing is crucial. Picking grapes at the right moment helps ensure the finished wine retains enough freshness and balance.
2. Tannins: The Second “Backbone” of Wine
When you first taste red wine, have you ever noticed a dry, slightly bitter, almost puckering sensation in your mouth—so strong that you feel like rinsing your mouth afterward? That distinctive feeling comes from tannins.
Tannins bind with proteins in your saliva, which reduces lubrication in the mouth and creates that dry, astringent texture. On their own, tannins can taste quite bitter. To prevent excessive bitterness from overwhelming the wine’s overall balance, winemakers carefully manage how much tannin is extracted during the winemaking process.
Acidity can intensify the bitterness and astringency of tannins. So when a wine is both highly acidic and high in tannins, it may taste firm, tight, or even harsh in its youth, making it less approachable. With time and aging, however, some tannins gradually oxidize and form sediment. During this process, their structure softens and becomes finer and smoother—sometimes even developing a velvety texture.
At that stage, the wine can taste completely different from when it was young, showing a rounder, silkier mouthfeel with far less of the initial sharpness or greenness.
So what role do tannins play in wine? Tannins are a key structural component, giving the wine grip, depth, and a certain chewiness on the palate. Like acidity, they act as a natural preservative. As a type of polyphenol, tannins also have antioxidant properties that help protect the wine and extend its lifespan. Wines with higher tannins—when well balanced—often have strong aging potential.
Where do tannins come from?
Most tannins in wine come from grape skins, with additional contributions from seeds, stems, and oak barrels. Red wines generally contain much higher levels of tannins than white wines because they are fermented with the skins, while most white wines are not. A white wine that has not been aged in oak typically contains little to no noticeable tannin.
3. Alcohol: One of the “Flesh and Body” Components of Wine
Alcohol itself carries a faint sweetness on the nose. Pour a glass of wine, give it a gentle swirl, and take a deep sniff. If you notice a sweet, spirit-like aroma that reminds you of rubbing alcohol—or a warm, slightly sharp sensation in your nose—it usually indicates a higher alcohol level, and possibly a wine that feels less balanced overall.
So how does alcohol feel on the palate? It creates a sense of warmth, sometimes even heat. In wines with elevated alcohol, that warmth can become quite noticeable, producing a burning sensation in the mouth or throat. The throat, in particular, is very sensitive to alcohol strength, making it one of the easiest places to detect higher levels.
What role does alcohol play in wine? Alcohol adds weight and body, giving the wine a fuller, richer texture. Wines that feel light or lean often have lower alcohol levels, while fuller-bodied wines typically contain more. Alcohol also acts as an effective preservative. This is one reason why high-alcohol fortified wines like Port are known for their impressive aging potential.
Where does alcohol come from?
Alcohol is produced during fermentation. As yeast consumes the natural sugars in grapes, it converts them into alcohol and carbon dioxide. In some wine regions, winemakers are allowed to add sugar before or during fermentation to increase the final alcohol level—a process known as chaptalization.
4. Sugar: The Second “Flesh and Body” Component of Wine
We’re all familiar with the taste of sugar and sweetness. Yet when tasting wine, sweetness isn’t always easy to detect. Acidity can strongly influence how we perceive sweetness, often making a wine seem drier than it actually is.
Take sparkling wine labeled “Brut,” for example. Although it’s considered dry, it can still contain around 1.5% residual sugar. Even so, we rarely perceive it as sweet because the acidity is so high that it masks the sugar.
If you want to train your palate to better recognize sweetness and acidity, try a simple experiment. Start with a glass of very sour lemonade and taste it. Then add a small amount of sugar, stir, and taste again. Continue adding sugar gradually until the sourness and sweetness feel balanced.
You’ll notice that the sugar doesn’t actually reduce the acidity itself—it simply changes how the acidity feels, making the lemonade taste softer and rounder. This same principle applies to wine.
Fruit flavors in wine can also influence our perception of sweetness. Even when little sugar is present, ripe, fruity aromas can make a wine seem sweeter than it truly is.
So what role does sugar play in wine? Sugar adds roundness and a smooth, mellow texture, giving the wine a richer and more approachable mouthfeel. Like alcohol and tannins, it also acts as a natural preservative, which can help extend a wine’s lifespan when bottles are kept under proper wine storage conditions.
Where does sugar come from?
Most of the sugar in wine comes naturally from the grapes. The sweetness we taste is usually residual sugar left behind after fermentation. If fermentation is stopped before all the sugar is converted into alcohol, some of it remains in the finished wine.
Some winemakers may also add grape juice or concentrated grape must to increase sweetness and adjust the wine’s final style.
5. Body: The “Weight” of Wine
Body refers to the sense of weight and fullness a wine creates on the palate. In simple terms, it describes how heavy or light a wine feels in your mouth. Based on this sensation, wines are typically categorized as light-bodied, medium-bodied, or full-bodied.
When a wine is described as balanced, it means that its flavors, body, and structural components work together in harmony, with no single element overpowering the others.
Alcohol plays an important role in determining body. Wines with lower alcohol levels often feel lighter and leaner, while those with higher alcohol tend to feel fuller and richer.
In addition, the concentration of dry extract—such as sugars, non-volatile acids, minerals, phenolic compounds, and glycerol—also contributes to a wine’s weight and texture. The greater the concentration of these substances, the heavier and more substantial the wine will feel.
During oak aging, a small amount of liquid gradually evaporates, which increases concentration and gives the wine a fuller, richer mouthfeel over time. To preserve this balance and texture at home, many collectors choose to store their bottles in a dedicated wine fridge rather than a regular refrigerator.
Conclusion
Once you understand the five core elements of wine—acidity, tannins, alcohol, sugar, and body—wine becomes much more than simply “good” or “bad.” You begin to notice where the freshness comes from, how structure supports flavor, why some wines feel light while others feel rich, and what makes a texture smooth or firm.
Together, these components shape a wine’s character and define its style and aging potential. With this foundation, wine terminology starts to feel natural rather than confusing, and you’ll find yourself describing each glass with confidence. Tasting wine no longer feels mysterious—it becomes an enjoyable process of paying attention, discovering nuances, and appreciating the details in every sip.
Frequently Asked Questions
Q: Why does wine sometimes taste sour or sharp?
A: That sharp sensation usually comes from acidity. Wines with higher acidity feel fresher and more mouth-watering, which is common in many white wines and cool-climate styles.
Q: Does higher alcohol always mean better quality wine?
A: Not necessarily. Alcohol affects body and warmth, yet balance matters more. A well-balanced wine tastes smooth regardless of its alcohol level.
Q: What is the difference between structure and body in wine?
A: Structure refers to acidity and tannins that shape the wine’s framework. Body describes how heavy or light the wine feels on the palate.
Q: Can acidity help wine age longer?
A: Yes. Bright acidity keeps wine fresh and stable over time, which supports longer cellaring potential.
