The ‘structure’ of a wine is basically the house that five other terms build: acidity, alcohol, body, sweetness, and tannins. Commonly used to qualify wines likely to cellar well, ‘structure’ gives a wine its aromas and flavours (a ‘fruit-forward’ wine, for example, usually has soft tannins and more pronounced sweetness while a ‘greener’ wine offers heightened acidity) and is more often associated with red wines than with white (due to the tannin component).