Peter Creasey
Peter Creasey
Tension is often tossed out as a descriptor, often with Burgundies.
Paul Sequeira...
Tension in Wine
Resonate or not? Any simpler ideas on this?
. . . . Pete
Paul Sequeira...
Tension by definition involves two or more forces acting in opposition to each other; in wine, these opposing forces generate a “pull” in the mouth that many describe as “energy”. Ideally, the energy produced by that opposition can both express and mitigate the forces involved. Suspended in equilibrium, the forces can achieve a sense of “balance” to which all wines aspire. This equilibrium is often fragile, forming sometime after fermentation and dissolving at some subjective point in the future.
Tension in Wine
Resonate or not? Any simpler ideas on this?
. . . . Pete