Acidity

TL;DR--racy

Acidity is what keeps the wine tasting fresh and vibrant. It gives wines a tangy, sour taste, as well as contributes to the overall balance of a wine. It also makes a wine a great food pairing contender, as well as affects how well a wine will age.

How to detect acidity--red

A wine that has high acidity will usually taste crisper and more tart on the palate. A low acid wine will feel softer and rounder on the palate. A great way to detect the acidity of a wine is by assessing how much it makes your mouth water. For example, think about what your mouth does right after you bite into a crisp crunchy apple... it starts to water! So when you're tasting wine, pay close attention and test it the same. You can do this yourself by taking a small sip of wine and then open your mouth (nice and wide!) and take notice of how much your cheeks start to roll with saliva. The more saliva you feel dropping, the higher the acidity!

Food pairing--aromatic

Acidity in wine enables it to pair exceptionally well with food.  Often acidity is used either to cut through rich or fatty dishes (to keep your palate fresh!) or to match alongside dishes that are also inherently acidic or tangy (because the acidity is in balance) so that the wine isn't overpowered by the zip of the dish which could make it fall flat.

How climate can affect the acidity in wine--racy

Typically wines from cooler climates are higher in acidity than wines from warmer climates. This is because when grapes are just starting to ripen they are very high in acidity. And over the growing season, the acidity turns into sugar, ripening the grape. So the riper the grape the less acidity and more sweet juice in the grape. In cooler climates, grapes often do not ripen as much as in warmer regions, meaning there is often more acid still in the grape at harvest.

This same concept applies to when grapes are picked! The earlier the grapes are harvested, the more acidity they will have. The later in the season, the less acidity. So earlier picked grapes will make crunchier, tarter styles of wine, and later picked grapes are rounder with riper fruit flavours. Much like how an early picked peach is sourer and tarter than an overripe one!

Some grape types that are famously known for having high acidity are:--aromatic

Whites: Sauvignon Blanc, Riesling, Albariño, Fiano

Reds: Sangiovese, Pinot Noir, Nebbiolo

Did you notice how many Italian varietals are on this list? Italian wines are famous for making wines high in acidity, which is also why Italian wines are often classic no-fail food pairing wines!

Common terms used to describe high acidity in wine--cellar

racy - tart - electric - enamel etching (ouch!) - zippy - zing - puckering - mouthwatering - laser-sharp - crisp - tangy - acidic - fresh- sour - crunchy - bright - brisk

How acidity effects a wines ageing potential--plum

Acidity plays a big role in the ageability of any given wine! This is because oxidation (which spoils a wine and can make it taste like vinegar) occurs slower at a lower pH level. Also, over time as a wine ages acid levels naturally fall off. So, if you start with a wine high in acidity, by the time you open it, there will be less acidity but still plenty of life to enjoy! Whereas a wine that is already low in acidity will age into a flabby lifeless drop. No offence to those wines, just make sure you drink them young ;)

You can learn more about which wines age well here.

Fun fact--earth

Did you know that there are actually multiple different acids found in wine? The main ones are tartaric and malic. And both these acids can actually affect the way the wine tastes and feels in the mouth!