Recognition for acid

February 22nd, 2006

I think many people who visit here understand the importance of acid in wine, but it is nice to see one of the most important aspects to a wine’s mouthfeel, structure, and aging potential get some props. One interesting note from the article is that Wine Opinions of St Helena found in a consumer survey that “a plurality of men and women, young and old, agreed that they don’t want wines described as ‘crisp or tangy with distinct acidity’.” Although I may hesitate if a red were described this way (as if the wine’s prominent feature was tanginess), I do think tart structure in red wines is critical to the mid-palate, finish, tannin perception and aging potential.

Leave a Reply

You must be logged in to post a comment.