The Balance means the way the different structural components (alcohol, acidity and tannins in the case of reds only) weight against each other. When we take a sip of a wine, we are able to “taste” the different elements taking part in the structure of that wine away from the aromas. The balance could then be skewed towards more or less tannins acidity or alcohol depending on which wine you are tasting.
     In dry white wines:
-  the 2 main structural elements are acidity and alcohol: Lack of acidity in dry white wines will make it flabby. On the other hand over powering acidity will be sharp and unpleasant.
In dry red wine:
- There are 3 components: Acidity, alcohol and tannins. Acidity combined with tannins tends to be overpowering and so in most red wines acidity will be reduced so that the structure of the wine is less aggressive. Alcohol is also taking part here and so acidity will freshen up a wine with high alcohol and will reveal more of the fruit flavours. Tannins provide structure in red wines and so if a wine lacks of it then the sensation will be as if there was no backbone at all.