At club night I served a merlot pyment. As well received it was by the crowd, a comment from a pretty high ranking BJCP judge was that it needed some tannins or something to balance out the sweetness. Not that it was too sweet, but needed more (tannins? complexity? balance?) I believe (hey, it was club nite, I'm lucky I remember anything ;-). I did not have opportunity to drill down into the comments or potential resolution, but do recall him asking about if I used crushed grapes. I used juice from a winery.
Any thoughts on either post fermentation or recipe options to correct?