Acidity

Acidity- acidity is a defining feature that contributes to a wine’s vibrancy, balance, food-pairing versatility, and aging potential. For winemakers, acidity is an essential factor in crafting wines that are not only enjoyable to drink young but can also evolve gracefully over time. For wine lovers, understanding acidity can deepen your appreciation of a wine’s complexity and character. Whether you’re enjoying a crisp white or a structured red, acidity is the element that often keeps you coming back for another sip.

Different Types of Acidity in Wine have different effects.

Tartaric Acid is the most important acid in wine grapes and is highly stable, helping maintain the wine’s structure throughout its life. Tartaric acid provides a wine with a clean, crisp taste and helps preserve it. Malic Acid known for its sharp, green apple-like tartness, malic acid is often found in cool-climate wines. Winemakers sometimes perform malolactic fermentation, which converts malic acid to the softer, creamier lactic acid, reducing acidity and creating a rounder mouthfeel (common in Chardonnay). And Citric Acid, present in small amounts, can contribute to a wine’s brightness but isn’t a major player compared to tartaric and malic acids.

Winemakers carefully manage acidity levels through various methods: harvest timing, blending, adding acids or adjustments

Grapes harvested earlier generally have higher acidity because acid levels decrease as grapes ripen. Harvest timing is crucial for achieving the desired acidity level in the wine. In some cases, wines with different acid profiles are blended to achieve balance. For instance, a high-acid wine might be blended with a lower-acid wine to create a balanced flavour profile. And in warmer climates where grapes ripen quickly and lose acidity, winemakers may add acid (like tartaric acid) to bring back balance. Conversely, in very cool climates, they might reduce acidity by allowing malolactic fermentation.

BALANCE and STRUCTURE

Acidity is essential in balancing the other components of wine, particularly sweetness, tannins, and alcohol. A wine with too little acidity might taste too sweet, dull, or heavy, while too much acidity can make it overly tart or harsh. It also provides the framework that holds all the wine’s flavours together. Without it, even high-quality wines can feel flat or “flabby.” In wines that are well-balanced, acidity harmonizes with other elements to make the wine feel complete.

FRESHNESS and MOUTHFEEL

Acidity is what gives wine its refreshing quality, often described as crisp or sharp. High-acid wines feel lively on the palate, which is especially desirable in white wines and certain sparkling wines. Wines with good acidity have a clean, light mouthfeel that leaves the palate refreshed and wanting another sip. This is particularly important in wines meant to be enjoyed young, as it keeps them tasting bright and approachable.

FOOD PAIRING

Acidity is a winemaker’s best friend when it comes to food pairing. High-acid wines are incredibly versatile with food because they cleanse the palate between bites, cutting through fats, oils, and rich flavours. This is why you often see high-acid wines, like Sauvignon Blanc or Pinot Noir, recommended with foods that are rich, creamy, or fatty—they bring balance to the meal.

/

AGING POTENTIAL

Acidity is a key factor in a wine’s ability to age. Wines with higher acidity generally age better because the acid acts as a preservative, helping to maintain the wine’s stability and freshness over time. Many well-known age-worthy wines, like Riesling, Chardonnay from Chablis, and Nebbiolo, are naturally high in acidity. As these wines age, the acidity mellows slightly, allowing other complex aromas and flavours to develop while keeping the wine balanced.

When tasting wine, acidity can be recognized as a tingling or sharp sensation on the sides of the tongue, often accompanied by a mouth-watering effect. High-acid wines leave a clean, refreshing finish, while low-acid wines may feel heavier and linger in a way that can feel “flabby” or lacking energy.

Examples of High-Acid Wines

• Sauvignon Blanc: Known for its crisp acidity, which brings out green, citrus, and herbaceous flavors.

• Riesling: This varietal is high in acidity and can range from bone-dry to very sweet, with acidity balancing even the sweetest styles.

• Pinot Noir: Often grown in cooler climates, Pinot Noir’s acidity contributes to its elegance and ability to pair well with food.

• Champagne and Sparkling Wines: These wines are known for their high acidity, which gives them a clean, refreshing profile and allows them to age beautifully.

Tasting Tip of the Month

Next time you taste wine, pay attention to that tingling sensation on the sides of your tongue. That's acidity at work! A high-acid wine will leave your mouth feeling refreshed and ready for more, while a low-acid wine might feel heavier and less energetic.

Until our next pour, Your Wine Confidant

Next time: Join us as we explore the mysterious world of wine tannins and their impact on your tasting experience.