The concept of quality in wine is interesting and usually objective. Generally speaking, a wine’s structure is at the heart of quality and balance is its foremost aspect. A quality wine usually has all elements working together in harmony. The sugar and acid, or sweet and sour components, mesh. Alcohol is not too high so as to render the wine hot. Oak usage, if utilized, does not overwhelm the fruit. Tannin, in a red wine, is not too hard, unripe or bitter. With these things intact, subjectivity can then play a part and personal likes or dislikes prevail. Often, we’ll dismiss a wine as poor simply because we don’t like the style or flavour even though it’s well made. Keep this in mind when tasting.
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