KD: Let’s zero in on alcohol, because — unlike pH or tannin — it is a data-point on every wine label, and one of the only technical clues on a wine label that can offer insight into the balance of the product. What can consumers and wine students glean from reading this number on the label?...

KD: One of the key words we hear a lot about in the wine industry — both from wine professionals and winemakers — is a desire for “freshness” in a wine. It is a rather nebulous term (and hard to argue: who doesn’t want freshness?) but is there something to it? Have wine styles shifted toward more...

KD: I want to circle back to this issue of personal taste, Julia. Do you feel that writers and educators have an obligation to at least disclose these personal taste sensitivities to their readers or students, so that descriptors of wine are seen through a lens of experience instead of something...

KD: Let’s shift gears a bit. I can see how a consumer or new student of wine could easily confuse “moderate” or “medium” elements in a wine as “balance.” I know I struggled with that early on! But certainly a high-tannin or high-acidity wine, or a low-alcohol or high-alcohol wine, could still be...

KD: The fulcrum analogy is a perfect visualization of it, Julia. Thank you. On to our last topic. As wine writers, we always get a front-row seat to the generational battle over ripeness, and in the age of climate change, that battle has become even more accentuated. I think of a recent trip to...

KD: So much of this conversation — balance, freshness, alcohol content, etc. — stems from when the grapes are harvested. My question has to do with ripeness, because the ultimate outcome of a wine’s composition often stems from when and how the winemaker harvests the grapes. However, it means...

KD: Andrew, how do you discern balance when you are tasting wines? Do you have any tips? How much of it is a feeling? AJ: The first thing to say here is that I strongly believe that the key to finding and understanding balance in a wine becomes apparent as you drink a wine, rather than when you...

KD: You touched upon this a moment ago, Andrew, but currently, lower alcohol wines are in vogue within many circles of the wine industry, and among consumers. Within other circles, so-called “Parker” wines — a style predicated on boldness, richness and amplified tones — remain the driving force....

KD: I want to get both of your opinions on this next question: the elements that help preserve wine long-term — for example, acidity, tannins, and alcohol — are also the ones we discuss in terms of balance. Wines that age well are always balanced, but not all balanced wines can age, correct?...