The acidity is the wine’s tartness. Have you ever tasted that tart on your first sip? That’s the acidity. The three main acids that are found in grapes are tartaric, malic, and citric acids. Usually, the cool climate grapes produces high acids and produces low in sugar because tartaric and malic decreases as the climate gets warmer.
It’s the taste that gets us hooked and want to sip some more. The acidity adds crisp and freshness to the taste of the wine. It is the measure of the balance of the fruit that is in the wine. It is what distinguishes the different taste from one wine to another. Now where is it usually found from? Most wine that contains acidity can be seen in white wine. The acidic wines are also more popular to eat with food because of the fresh taste.
- Import Selection: Chateau Chariot, 1988. Corbieres
- Domestic Selection: Chardonnay, 1989. White Oak
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- Import Selection: Chateau Larroque, 1989. Bordeaux
- Domestic Selection: Charbono, 1979. Inglenook-Napa Valley
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- Import Selection: Cabernet Sauvignon, 1988. Los Vascos
- Domestic Selection: Muscat Canelli, 1990. Santino Winery