For those new to wine, its “acidity” can be a bit off-putting. Why do some wines taste tart while others boast a sweet fruity aroma? Before answering that, let’s delve into where the “acid” in wine comes from.
Grape Ripeness:
Grapes contain various acids like tartaric, malic, and citric. As grapes ripen, their acidity decreases while sugar content increases, resulting in sweeter-tasting wines. However, even fully ripe grapes retain some acidity, and in some cases, high acidity is deliberately retained alongside high sugar levels, resulting in wines with a tangy taste.
Grape Growing Region:
The climate where grapes are grown significantly affects their ripeness and consequently, the acidity of the resulting wine. Generally, warmer climates yield riper grapes with lower acidity, while cooler regions preserve more acidity due to slower acid breakdown during grape growth. Wines from cooler regions tend to have higher acidity compared to those from warmer areas.
Grape Variety:
Different grape varieties have varying characteristics that influence wine flavor, including skin thickness, seed size, and fruit sweetness. Varieties like Riesling, Chenin Blanc, and Sauvignon Blanc naturally possess higher acidity, leading to wines with a tangier profile. On the other hand, varieties like Viognier and Gewurztraminer have lower acidity, resulting in wines that are less tart.
Acidity plays a crucial role in wine tasting. The right amount of acidity adds vibrancy and freshness to wine while enhancing its balance, making its flavors stand out and tempting you to take another sip.
