Common tasting note for white wine (particularly New World Riesling):
"On the palate, it has mouth filling richness of freshly squeezed lemon
juice, full of fresh grapefruit and citrus vitality, crisp finish and
perfect balance of acidity and vinified in the bone-dry style".
What are in balance here? The smell of lemon and grapefruit balanced with
the taste of acidity? Olfactory detection balanced with palatal detection?
Or the perceivable sweetness of alcohol and acidity of grapes? Had one
lately. At 11% alcohol. and 0.2 % r.s. the wine tasted sour. It was like a
Chablis made from Riesling. (Sorry, no name pls.)