Wine Balance

I sometimes drink a Chardonnay that has been aged in oak and taste a bunch of splinters in my mouth. As budding winemakers, we want to understand how that happens and how we can make a wine that is in "balance". So, what are the factors that contribute to a wine being in balance and not overshadowed by one attribute or another?

Source	Attribute	Effect	Masked/Enhanced Flavors
Sugars, glycerin,	Sweetness	Contributes to body and mouthfeel by giving "smoothness and roundness" sensations	Masks acidity and bitterness
Alcohol level	Sweetness	Contributes to body and mouthfeel by giving "smoothness and roundness" sensations; excessive alcohol contributes warmth and heat sensations	High alcohol masks high acidity; High alcohol and low acidity masks high astringency
Primarily tartaric acid	Acidity	Contributes freshness, brightness, crispness; increases impression of astringency and bitterness	Masks sweetness
Tannins	Astringency and bitterness	High tannin levels and high acidity can be perceived as astringent and bitter; Wine balanced with respect to tannins, acidity and alcohol tastes "soft" and "velvety"	Low tannin levels can support higher acidity
Oak		Complexity	Masks fruitiness
	Age	Decreases fresh fruit flavors, astringency and color
	Low Temperature	Decreases the perception of sweetness and acidity and increases the perception of astringency
	High Temperature	Increases the perception of alcohol

As I write this, we have a small amount of our Chardonnay that we harvested this year fermenting in our fermentation chamber. Since it is not in any oak, it won't taste of splinters and it will probably be a very simple wine. I can't wait to taste the outcome.
Reference:
1. Wine Stability and Sensory Analysis (VID254), U.C. Davis Extension, pg. 26-27.