Understanding Acidity in Wine
There are many important questions to ask when diving into the wine world. How is red wine different than white? Is a sparkling wine always sweet? How is wine made? Is wine acidic or mellow?
While these are all great questions to consider, the purpose of this article is to focus on what is acidity in wine and answer questions pertaining to how acidic wines come to be and how acidity isn’t always bad, rather it plays a very important role in the taste of some of our favorite wines.
What Is Acidity In Wine?
Acidity has a very important place in the wine world. For instance, balancing acidity in wine will better prepare you for understanding what to order alongside. Acidity levels will also help guide pairings, tastings, and gear your preferences one way or another, depending on the wine you end up loving.
Many news outlets and health food trends will have you believe that high acid food and beverages are trouble, but that is not the case. Wine is categorized into four different segmented traits: acidity, tannin, alcohol, and sweetness. As wine ages, acidity alongside fermentation will help slow down the aging process and enhance the flavor of the wine you are saving.
Wine acidity is heavily dependant on the type of grape produced as well as the climate the grape endured before processing into wine. A green grape will have more acidic traits than most red grapes. However, if left ripe, the acid is lower in content. A warmer climate will help the ripening period while coolness, to some degree, will preserve. Winemakers thrive on being able to pick the perfect grape, in its perfect stage of ripeness to produce the perfect wine they so desire.
When a winery has a bad weather season, it doesn’t always spell good news. Grapes that are too ripe tend to be bitter and lack the taste that is required to make into a red, white, or sparkling wine.
How To Taste Acid In Wine
Many wine drinkers assume all wine is acidic, but some wines are more acidic than others. Typically most wines have a pH level between 2.5 and 4.5 pH. Acids found in red, white, and sparkling wines include citric acid, malic acid, and tartaric acid. Is red wine acidic or is white wine more acidic? It all depends on the type of red or white wine and how long or short the fermentation process has been allowed to take place.
You will be able to taste the acid in wine easily. Allow the wine to sit and breathe. You will have the same reaction, low or high, that you would when eating anything sour like lemonade or sour candy. Of course, most wines won’t be as tart as these items, but the reaction, puckering, or mouth watering will still be the same.
The sweeter the wine, the less acid you will taste. Sparkling wines are a perfect example of this as they are typically dry, but have reduced sugar, only a few grams per liter. For dry, acidic wine, pairing with food is a great way to neutralize your palate.
For more information on the wine acidity chart, our favorite pairings and how you can get your hands on your favorite bottle of Castello del Poggio wine, head over to our blog or browse our inventory on our website. Happy drinking!