How to notice acid in wine: What does it mean?

Let’s do this experiment: Get two glasses of white wine. Or, go to your local wine bar and get one. The Sauvignon Blanc should be from New Zealand, while the Chardonnay from Napa Valley should be from. First, take a sip from the Sauvignon Blanc. Notice how loudly your salivary glands start firing off, making your mouth water. Take a sip from the Chard and see how much your mouth waters less.

This is due to the differences in acidity between wines.

It is often said that white wine is built on a spine, but red wines have more acidity. However, their structure is more dependent on tannins. Wines with insufficient acidity are often dull tasting and lacking energy. Reds and whites with too much acidity can be terribly tart. It’s all about balance in wine and life.

Grapes contain acid, which is a natural part of fruit. Grapes are more acidic than sweet, just as other fruits ripen over the seasons. The development of acids and sugars is generally in an inverse relationship to each other. So, just like a peach that’s too tart will taste bitter (too many sugars and too little acid), a grape that’s overripe will taste sweet and cloyingly sweet. Harvest often base their picking decisions on the balance of sugar and acidity in the fruit.

Acidity is important in balancing richness when it comes to wine and food pairings. Acidity can elevate heavy meals, especially white wines. You wouldn’t pair whole milk with fettuccine alfredo. The same goes for pairing a particular pasta recipe with a Chardonnay rich in oaky and buttery. You’ll find a better pairing with a wine that is fresher and more delicious. Pinot Grigio or Vernacchia would be great and cut through the cheese, butter and cream beautifully. These wines will cleanse your palate and prepare you for the next bite.

Cooler temperatures can highlight acidity in wine. Cooler temperatures are better for acid-driven wines, such as Pinot Noir and Sauvignon Blanc . They also taste better when they’re less rich and mouth-watering. This is also why people gravitate to crisper white wines in summer and more richer reds in autumn and winter.

Acidity is important, regardless of what you put in your glass or the food you will be pairing it with.

Leave a Reply

Your email address will not be published. Required fields are marked *