12/9/08 Acidity

Welcome to Vine to Wine this is your host Linda Moran. A few weeks ago I was conducting a wine tasting when the topic of acidity in wine came up, so today let's talk about the different acidity in wines and why they are essential to a good wine. Acidity in wine is very important to the balance of the wine. The acidity indicates the degree of tartness in the wine due to the natural acids in the grape itself. When the varietal character of the grape is in the right proportion of fruit, tannin and acid, a harmony is created and we refer to that as balanced. You may notice a few different types of acids some are like the nice crisp acids of a granny smith apple, some are quite tart and have a citrus quality while others seem rather tangy, like the acid in yogurt or cheese. These are very likely the acids which are the result of something known as malolactic fermentation, where the wine is put through a process that converts the malic acid to lactic acid and softens up the impression of the acid on the palate. Regardless of whether you enjoy a high acid wine or not some level of acidity is necessary to a well made and well balanced wine. The wines with a bit of noticeable acidity usually make some of the best companions to food. Remember to send your wine questions to linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.