Struktur

Structure is the word we use for a wine's "skeleton", that is the sum of the elements you feel in your mouth rather than the aromas you sense in your nose. It is about acidity, tannins, alcohol, body and, in sweet wines, also sweetness. When these parts work together in balance, you experience a wine with good structure. Think of it as the frame that holds the fruit and aroma in place and gives the wine direction from the first sip to the finish.

In practice you can recognise the structure by noticing how the wine feels. The acidity gives freshness and makes your teeth and cheeks water, the tannins (especially in red wines) create a dry, puckering sensation, while alcohol and body decide whether the wine seems light or full. A wine's colour can give you a hint: dark red wines often have more body and a firmer structure, while pale wines are typically lighter. A simple test is to compare the body with dairy products, from skimmed milk to cream.

Structure matters when you pair wine and food. Firm tannins are softened by rich food such as tender meat, while a fresh, tangy wine lifts a lighter dish. A widespread misunderstanding is that lots of structure equals quality. What is decisive is the balance between the parts, not how pronounced they are.