When it comes to wine, there is always one term that keeps popping up in discussions: acidity. It is a crucial element in wine, both from a scientific perspective and in terms of taste. Acidity is what makes your mouth pucker up and stimulates your salivary glands. Every wine has some level of acidity, although it may not always be noticed or perceived. Too little acidity can result in a dull or flat taste, while too much acidity can make the wine taste sour or tart.

In simple terms, acidity is measured using the pH scale. Water, which is neutral, has a pH of 7, while milk is slightly acidic with a pH of 6.5. Most white vinegars have a pH of around 2.5. Wine typically falls between 3 and 4 on the pH scale, although it can vary. Generally, white wines have higher acidity and lower pH than red wines, but there are exceptions to this rule.

However, for the average wine enthusiast, there is no need for a technical scale to judge acidity. What matters most is how acidity affects the taste and aging potential of the wine. Descriptions of wines often use terms like lively, zesty, or vibrant to convey acidity without explicitly using the word. The aim is to find a balance between acidity and other components, such as tannins, that create a pleasant drinking experience.

Winemakers emphasize the importance of freshness rather than solely focusing on acidity levels. Benoit Gouez, chef du cave at Moët & Chandon, explains that acidity should not be too green or aggressive. Picking grapes at the optimum level of freshness is crucial to avoid having wines with an overly vegetal character. Sam Kaplan, winemaker at Arkenstone in Napa Valley, agrees, stating that consumers are more concerned with perceived acidity and freshness rather than specific pH numbers.

The most common types of acid found in wine are tartaric, malic, lactic, and citric acid. Tartaric acid is naturally present in grapes, and winemakers may add more during the winemaking process if needed. Malic acid provides vibrancy to white wines and can be converted to lactic acid through malolactic fermentation, which adds a creamy texture.

Ultimately, acidity plays a vital role in the overall quality and enjoyment of wine. It is a complex element that winemakers carefully consider and manage. The focus should be on achieving a balance that enhances the wine’s flavor profiles and allows for a pleasant drinking experience. So, the next time you savor a glass of wine, take a moment to appreciate the acidity that adds that extra dimension to your tasting journey.

The role of acidity in wine is often overlooked, but it plays a crucial role in creating a fresh and vibrant taste. Whether it is the citrus flavor of citric acid found naturally in grapes or the malic acid that contributes to the perceived freshness of a wine, acidity is an important factor in winemaking.

Chris Phelps, the senior associate winemaker at Inglenook, understands the importance of acidity in his wines. When crafting their Rhône-style white, Blancaneaux, Phelps makes sure to inhibit malolactic conversion. This is because malic acid, present in Blancaneaux, contributes to its perceived freshness. Phelps acknowledges that the vineyard is instrumental in achieving the desired acidity in their wines. By growing their white Rhône varieties in cooler areas protected from the afternoon sun and heat, they can ensure the natural acidity of the grapes.

Acidity and freshness are not only important in white wines but also in reds. Balancing tannins and acidity is crucial for preserving wine for extended periods. Lower pH levels also help inhibit bacteria growth and prevent spoilage. Jesse Lange, a winemaker in Dundee Hills, Oregon, focuses on producing wines with bright and complex acidities. He encourages full malolactic conversion for his Pinot Noirs, which creates softer, lactic acids. Lange attributes the acidity of his wines to the deep roots of his vines, which search for nutrients in the soil without irrigation.

Even bold red wines like Cabernet Sauvignon-Syrah blends require acidity for a feeling of freshness and youthfulness. Philippe Rolet, the estate manager at Viña Los Vascos in Chile, explains that old vineyards naturally produce grapes with higher acidity and lower pH. Canopy management is also essential for maintaining acidity in the grapes. By shading the vines with properly placed grape leaves, acids are protected from degradation, allowing the grapes to reach phenolic maturity with better acidity.

In conclusion, acidity is a critical component of wine, contributing to its freshness and vibrancy. It is important for winemakers to consider the acidity of their grapes and make decisions in both the vineyard and the winemaking process to preserve and enhance this characteristic. As Benoit Gouez of Moët & Chandon says, focusing solely on acidity is a limited perspective, and it is vital to have a broader vision of what freshness truly means in wine.