Aromatic integration
The phenomenon of merging together the complex elements of a wine or food into a unified “single voice” through refined structure. The resulting soulfulness is similar to that achieved by a symphony orchestra when all the musicians are in sync. We are moved by structured foods such as lobster bisque, chocolate and bearnaise sauce when a well prepared, fine particle size is achieved, resulting in the merging, for example, of the tarragon, fresh onion, mint and vinegar aspects into a single “bearnaise” flavor. Similarly, properly made wines never need to be over-oaked, obnoxiously vegetal, or unpleasantly alcoholic. Well structured wines can also be improved by microbial activity rather than exhibiting spoilage characteristics.