Sweet, tannic, acidic, high-alcohol—these are terms professionals frequently use when tasting, but only after tasting a lot of wine. What makes us evaluate a characteristic as high, medium, or low? What is good, bad, and acceptable in each area? How do the components work together to provide balance (and what is balance, anyway)? What is meant by structure in wine? In this class, you’ll taste examples of varying levels of each of these basic wine building blocks—and learn how the wines get that way in the first place—to begin to train your palate to identify and accurately describe the presence of sugar, tannin, acid, and alcohol in any wine you taste.