Elements of Wine:

Alcohol:

The alcohol should be in balance with the other components because too much makes the wine taste "hot". The "heat" of a wine in its youth may diminish with time as other flavours evolve. The sugar content of the wine is naturally transformed into alcohol by fermentation. In the cooler area, the fermentation may not be so complete, therefore about, the alcohol content reaches about 7%, while in a warmer area, the fermentation is more complete and the entire sugar content is transformed into alcohol, to attain an alcohol level of 15%.

Residual sugar:

How much residual sugar is there? Many people confuse a wine that is fruity, with just a bit of residual sugar, with a wine that is sweet. The more residual sugar, the sweeter the wine.

Oak:

Not all wines are fermented or aged in a barrel. If oak is tasted, how prominent is its flavour? Does the oak mask the fruit or perhaps a defect in the wine? American oak gives a scent of coconut in a wine, while French oak smells more of vanilla.

Tannins:

Tannins is the crucial component in the aging of the red wine. Generally tannins come from the barrel in white wines and from the grape skins, seeds, stems and barrels in the red. Wood tannins are senses more towards the back of the mouth, while grape skin tannins are sensed more at the front of the mouth. Tannin can make the mouth pucker and dry the palate, much like a strong black tea that contains tannic acid. Red wines that have very high tannin level usually have low to medium acid levels so they do not overly hard or aggressively harsh.

Acidity:

Tartaric acid is the main acid in wine and its presence in grapes is higher than in most other fruits. The hard taste of tartaric acid is accompanied by the green apple taste of malic acid and citrus taste of citric acid. Gluconic acid occurs when rotten grapes are included in the wine. These acids occur naturally. Other acids like acetic, lactic and succinic acid occurs due to the fermentation. Acidity keeps a wine fresh and as it ages and provides balance to the fruit and alcohol components.

Carbon di oxide:

Sparkling wine usually contains about six atmosphere of pressure. Some still wines may contain a slight amount of fizz that is retained from fermentation.