It's important, when choosing a wine, to know which characateristics to look for regarding the level of the grapes's acidity (high or low). Knowing the difference has a direct effect on judging "the acidity of the wine" which can be misconstrued as a "defective wine", when the wine is too high or low in "acidity", "vinagared" or "pitted".
In the jargon of wine there are three types of acidityAcetic or Acetified
Wine which has been damaged by contact with oxygen has been called "vulgarly bitten", acidy or vinegary.
Fixed Adicity
Is a set of natural acids from grapes that determine the flavour and taste of wine. there are many types of acids in the grapes:
Tartaric Acid: sometimes referred to as Hard
Malic Acid: sometimes referred to as Green Aple
Citric Acid: sometimes referred to as Lemon
During the malolatic fermentation, a process by malic acid becomes much weaker, "latic acid" (softer) by the action of certain bacteria, giving the wine a rounder, fuller mouthfeel.
The acidity in the grape musts and wines basically depends on the concentrations of the tartaric acid and potassium in the environment.
Total Acidity
This term is used to express the amount volatile acidity and fixed acidity.
We say that a wine is acidic when we present it and it excessive acid and is unpleasant on the palate without being "bitten".
Grapes, as all living matter have a pH. We define as pH to level of acidity or alkalinity of all living matter. Usually the acidity of wine has a pH ranging from pH 3 to pH 4. When the pH is high, the wines are less acidic.
On our tongue we have taste buds that help us to distinguish the different flavours:
Tip of the Tongue: Sweet taste
Sides of the Tongue: Acid/salty
End of the Tongue: Bitter
Final Impression: The global sensation that the wine leaves in our mouth.
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bitter - salty - sweet - acid |
When the acidity the wine is high, the wine will be less sweet and have a lower level of sugar. Wines with higher acidity or high tannin content are:
Cabernet Sauvignon
Malbec (moderate tannins)
Merlot ( less tannin than cabernet)
Sangiovese - responsible for the production of Chianti wine in Tuscany - Italy
Wines of the Loire Valley
European wines generally
Usually wines with high acidity or tannins combine with tomato sauces - red meats - hunting meats - and seasoned cheeses.
New World wines are considered to be low-acid such as Australian and Unites States wines.
Grapes and wines with low acidity and low tannins contents are:
Zinfadel
Carmènére
Tempranillo
Bonarda
Pinot Noir
Gamay
Foods that combine with these wines are: stews - risotto - mushrooms - pasta - soups - pizza, etc.
Tasting notes of particular wine can serve as a guide for those who like "low acid wines". Wine defined as strong - with heavy body or too much tannin, can give the standard that is a wine with high index of acidity.
If however they are making reference to fresh wines - easy to drink, it will be referring with wines with low acidity.
Finally read the label which usually indicates the acohol content and some information about processing and elaboration of the characteristic of the wine including harmonization with meals.
Bibliography
Marc André Gagnon
WinQuebec
Pictures
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