In regards to wine, what does the term acidity mean?!
Answers: I am a server and trying to learn about wines and how to describe them. I was reading that a Sauvignon Blanc that we sell is well balanced between acidity and sugar. So how does acidity in wine affect flavor? How would I describe the affects of acidity levels of wine?
The simplest way to explain the term of acidity in wine I can come up with is to think about an apple. People don't like the apple tastes too sour - which means too much acidity in it, and yet people don't like the apple without the sourness, which gives a sense of freshness. Same goes for the wine. The balanced acidity in wine is a good thing.
The scale used to describe the level of acidity in wine is low - medium - high.
It means the no of grams of tartaric acid per liter in the wine. It is also the measure of freshness and what we call the 'attack' of the wines. It is that slightly prickly sensation like when you drink Coca Cola. Enjoy! {:-)
it refers to all the acids in a wine such as tannic and citric acid. Lots of liquids have an acidic component and it is tasted by our tongues as sharpness or tartness. So straight lemon juice is very acidic, lemonade a little less so and milk just slightly acid (lactic acid). Wine is similar - some are more acidic and some less. So think again of the lemonade - if the acidity and sugar are well balanced in lemonade then it does not seem too sweet with no tartness and it doesn't seem really tart or sour. The balance is right with just enough tart acidity and just enough sweetness.
i disagree w/ the other question,,,,,,, in a dry wine there should not be sugar ,,,,, in all wines there's alway acity,, and it is tartaric acid, in white wine, you would have a lil bit of malic acid as wel,, and acid does not make it prickly,, that's CO2.. acid makes it crisp and mouth watering,,,but too much will make it sour