Tasting
Acidity
The tart, crisp quality that makes wine refreshing and mouth-watering.
Acidity is the sour, tart, or crisp sensation in wine. It is a fundamental structural component that gives wine its lift, freshness, and longevity. Without sufficient acidity, wine tastes "flabby" or flat.
Identifying Acidity
Acidity is perceived mainly on the sides of the tongue and typically causes a mouth-watering reaction.
- Test: Take a sip, swallow, and tilt your head forward with your mouth open. If you start drooling immediately, the wine has high acidity.
The Role of Acidity
- Preservation: High acidity helps wines age longer (e.g., Riesling, Champagne).
- Balance: It cuts through sweetness in dessert wines and balances heavy tannins in red wines.
- Food Pairing: Acidity acts like a palate cleanser, cutting through fat and grease (think lemon on fried fish).
Acidity Levels in Wine
- High Acidity: Riesling, Sauvignon Blanc, Chenin Blanc, Champagne, Pinot Noir, Nebbiolo, Sangiovese.
- Low Acidity: Viognier, Gewürztraminer, some warm-climate Chardonnays, some Merlots.
Master Your Palate
Now that you understand acidity, put your knowledge to the test in a blind tasting game.