Where does it even come from? And why is it a good thing? We find out.
If you’ve ever heard a wine described as being “high in acid” or having “good acidity”, you may not have been so tempted to try it. As a concept, drinking something acidic doesn’t sound so enticing. In wine, however, it can elevate what might have been an unremarkable drop to something incredible. That’s because acidity in wine can impact the flavours, as well as the sensation it leaves on the palate. Good acidity brings crisp, racy and tart characters, a zippy, vibrant finish and an overall freshness to the wine. Now it sounds yum, right?
Riesling is a prime example of a wine that’s inherently high in acid, but there’s a heap of other white, rosé and red styles that also shine with good levels of acidity. It’s an essential component, and the best wines will always have their acidity in balance with the other key elements, including the alcohol, tannins and sweetness. To better understand acidity in wine, we take a look at where it comes from, how to detect it, and some examples of high-acid wines to try.
Acidity in wine comes from the organic acids found in grapes. They tend to have a large amount of tartaric acid, as well as malic acid, which is what gets converted to lactic acid during the malolactic fermentation process, and, to a lesser extent, citric acid.
While certain grapes naturally have higher levels of acidity, other factors play a role in a wine’s overall acid levels. Cooler climates, for example, tend to produce wines with higher acidity, and grapes that are picked earlier are also likely to have more acidity than those left to ripen for longer. That’s because grapes become sweeter the longer they ripen, as their acids effectively turn into sugar. Of course, how a wine is treated in the winery, including a producer’s decisions about yeasts and maturation, will also impact acidity levels.
Nope. Just like everything else in wine, it all comes down to your personal preference. If you love plush, full wines that are soft on the palate – think grenache, viognier and merlot – then stick with those that have low acidity. Or mix it up and enjoy both to see which styles sit right in the sweet spot for you.
One thing to note, though, is that wines with higher acid levels are particularly good food wines, especially when paired with heavier dishes because their acidity can cut through richer, fatty flavours, leaving your palate feeling refreshed. The same goes for dishes with spice as the acidity can prove a refreshing contrast to the dish. Conversely, these wine styles can work well with foods that are also high in acid to match like with like – think riesling with fish served with a zesty lemon sauce, or sangiovese with a tomato-based pasta.
