Acidity
/əˈsɪdɪti/
Wine-tasting, Wine-chemistry, Wine-aging, Viticulture, Enology•Last updated March 29, 2025
Acidity in wine refers to the presence of organic acids like tartaric, malic, and citric acids, which contribute to the wine's freshness, balance, and structure. It is a crucial component that affects the taste and aging potential of the wine.
Examples
- Sauvignon Blanc from New Zealand, known for its high acidity and crispness.
- Champagne, where acidity contributes to its refreshing quality and aging potential.
- Riesling from Germany, often balancing high acidity with sweetness.
Etymology
The term 'acidity' derives from the Latin 'acidus,' meaning sour or sharp. The concept has been recognized since ancient times for its role in balancing wine's sweetness and acidity.
Usage Notes
In wine tasting, acidity is described as a refreshing quality that makes the wine feel lively and crisp. Wines with high acidity are often called 'bright' or 'crisp,' while those with low acidity may be described as 'flat' or 'flabby.'