Understanding acidity in wine

Every successful band has an unsung hero. These artists rarely seize the limelight, but they’re always working hard behind the scenes, and they’re instrumental to the band’s sound. Examples include Rolling Stones co-founder Ian Stewart, Pink Floyd guitarist Richard Wright and Malcolm Young of AC/DC. They never received the public acclaim given to the likes of Mick Jagger and Keith Richards, but they’re the glue that held their bands together. Acidity plays a similar role in wine. The other key characteristics - alcohol, body, sweetness and tannin - get all the attention, whereas acidity rarely enjoys the credit it deserves. Its work is more subtle, but it’s just as important in shaping how a wine feels, tastes and ages. Many people overlook acidity, and others misunderstand it, confusing it with bitterness or high levels of alcohol. Truly understanding acidity in wine will make you a better taster, so we’ve explained how it works and why it matters. Why acidity matters in wine Acidity

by WSETglobal · source ↗