Acidity in Wine

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Often less talked about, acidity is arguably the most underappreciated taste when it comes to wine, maybe except for Champagne.  Ironically, without acidity, wines would be boring, lack of life and wouldn’t have any aging potential.  All wines possess some amount of acidity, even sweet wine, but its taste can easily be influenced and masked by other flavors, such as fruit, residual sugar, oak and earth. 

Acidity naturally exists in both red and white grape, after the first fermentation, red wine will often go through a second fermentation -known as Malolactic Fermentation- in which malic acid is converted to latic acid, an softer, fuller tasting acid.  Regardless, all wines have acid, some are more pronounced than other but its taste really depends of the rest of the flavors and aromas in such wine.

Acidity is the key to a wine’s balance in flavors, wines have  a wide range of intensity and flavors, with the right amount of acidity, each flavor compliments one another and will make for a much better tasting experience.  An easy way to detect acid in wine despite other flavors or taste is how quickly you salivate as soon as the wine runs through your palate.  Higher acidity will have you smacking your lips for more.  Lack of acid in wine will yield it flat and unstructured. 

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