Finding Balance in Life and Wine

Two Extremes Within Two Hours

We’re a week in on our 30 Something Gap Year, and within a few hours of driving we went from the artificial lights of Las Vegas to the stark darkness of Death Valley. We went from the sounds of voices, slot machines and music to complete silence. Movement, chaos and crowds were juxtaposed with vast open space. One evening we were served a flight of wines, hand selected for us by our Sommelier dressed in a baby blue and white suit. The next evening, we were drinking boxed wine out of tin cups under the stars while our bed in the back of the truck awaited us. Such vast extremes were equally enjoyable.

Balance is Key to Happiness

I believe that balance is the key to happiness; a balance of chaos and stillness, work and play, activity and rest, perseverance and indulgence… The dance between the extremes bring the most enjoyment in life. The Sommelier service and flatbread cooked to perfection right in front of us was amazing, but I wouldn’t want that everyday. Camping out under the stars and feeling the peace and quiet of solitude is so good for the soul, however too much can be lonely and boring. I enjoy collecting wood and building a campfire just as much as dressing up and going out. They say that variety is the spice of life, and I couldn’t agree more!

The Parallel to Wine…

I promised myself that I wouldn’t get all cheesy and metaphorical by comparing this to wine, but it’s about to happen because I just can’t help myself. (This is your cue to roll your eyes and mutter “wino”.) It’s also your cue to stop reading and scroll down to the rest of the photos. That is, unless you’re a wine geek like me. (You can’t say I didn’t warn you).

Balance is important, in surroundings, in life and in wine

Balance happens to also be a key component to good wine. When the alcohol, tannins, acid and sugar in wine are at a proper ratio, it is said to be well balanced. If any of these components stick out, it can make a wine seem awkward or disjointed.

Acid is important in wine

It may sound weird, but acid is an important (and delicious) component in wine. The pulp in grapes is made up of water, sugar and acid. When grapes ripen, the sugar level rises while the acid level drops. If grapes are harvested too early, the wine will be too high in acid and cause your mouth to pucker, as if you were biting into an unripe plum. If harvested too late, the wine will not have enough acid and will taste flat and flabby, like biting into an overripe, mushy plum. When the acid and sugars of the grapes are in perfect harmony, the resulting wine will also have a nice balance of fruit and zest. (Picture a perfectly ripe plum- it is sweet, juicy and mouthwatering).

*It’s important to note that cooler climates (such as northern France) produce wines that are higher in acidity because the grapes aren’t able to reach the same level of ripeness as warmer climates. This is why a Chardonnay from Chablis in France is usually much lighter and more acidic than a Chardonnay from warm and sunny Napa in California.

Yeast + Sugar = Alcohol

Alcohol in wine is the product of fermentation, produced when the yeast eats up the grape sugars. Super ripe grapes with lots of sugar will produce wines that are higher in alcohol and vise versa. Alcohol contributes to the body of the wine (high alcohol = fuller body, whereas lower alcohol = lighter body). A wine too high in alcohol tastes hot, cloying and extracted. It can also give you a killer hangover! No bueno!

When Alcohol goes up, Acid falls down

Alcohol and acid are inversely related, so the higher the alcohol in wine, the lower the acidity. On the other extreme, the higher the acidity, the lower the alcohol. Finding a happy medium depends on the climate, the timing of harvest and the skill of the winemaker.

Enjoying the extremes in Wine

There is a time for everything, even when it comes to tasting the extremes in wine. A high acid/low alcohol wine is perfect with a citrusy salad and goat cheese. (Try a zesty Sauvignon Blanc from the Loire Valley, France).

On the opposite end of the spectrum, a high alcohol/ low acid wine like red Zinfandel can be great with big and bold flavors like barbecue or burgers topped with caramelized onions, blue cheese and cherry compote (try a Red Zin from Paso Robles or the Lodi, California.)

Conclusion:

To sum up this somewhat forced metaphor, enjoyment can be found in extremes, and finding balance in life and in wine creates harmony. Cheers to that!