Tuesday, June 1, 2010

Introduction to Wine: Basic Style 3

This is the forth post of the series: Introduction to Wine
Introduction to Wine: Basic Types
Introduction to Wine: Basic Style I
Introduction to Wine: Basic Style 2

Acidity is what makes lemon taste sour.

It gives the wine its refreshing qualities.  You can detect acidity in wine by a mouth watering sensation.  Its presence, at the right level, makes wine taste vibrant and refreshing.  Too much acidity can make the wine tart and makes your eyes water.  To little, the wine will be flabby and seem flat.  Sweet wine without strong acid would taste over-sweet and cloying.

Acidity is present in all wines, though levels in white wines are generaly higher than acidity levels in red. ertain varieties, such as Riesling and Sauvignon Blanc, gives wines that are particularily high in acidity. Grapes grown in colder climates would have more acidity than wine from hot climates.

So what is a good amount of acid?  A good amount of acid is when acid is well balanced with the sweetness of the wine. Sweetness can hide some amount of the acidity.  As you sip the wine, you should not notice over-sweetness or over-sourness.  It should be pleasant.  The wine should not feel sickly or burns your tongue.

New Zealand Sauvignon Blanc are famous for its high acidity.  Drinks like this would be perfect for a hot summer day or spicy food. On the other hand, Viognier or Gewürztraminer would have lower acid.

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