In wine terminology, what contributes significantly to the perception of complexity in a wine?

The perception of complexity in a wine is largely influenced by the age and development of flavors. As a wine ages, it undergoes various chemical transformations that enhance its aromatic and flavor profile. With time, primary fruit flavors may evolve into more nuanced secondary and tertiary notes. These can include earthy, herbal, and oxidative characteristics that often arise from interactions with oxygen and the wine’s environment. This layering of flavors and aromas contributes to a wine's overall complexity, providing a more intricate tasting experience for the consumer.

While high sweetness can enhance the richness of a wine, it does not necessarily add to the complexity in the same way that age and development do. Low acidity tends to make a wine feel flat or less vibrant, often detracting from its structural complexity. Similarly, simple fruitiness refers to wines that present straightforward flavors without the depth and range typically associated with more complex wines. Thus, the age and development of flavors play a crucial role in the richness and depth of a wine's character, making it the key element in generating complexity.