Jargon Central: Acidity

I still consider myself in the beginner-intermediate range when it comes to wine knowledge. Part of what makes the subject fairly intimidating is the sheer amount of jargon and terminology. As I learn more and hear definitions that resonate with me, I will post them in the Jargon Central category.

I have referenced acidity on numerous occasions in my tasting notes already. To me, it is one of the four critical elements in tasting wine (flavor, body/mouthfeel, acid, tannin). The best way to think about acid in wines is to compare it to seasoning in foods. The miracle of salt is that it makes foods taste more like themselves; it makes a steak taste more, well, steaky. It increases the inherent broccolanity of broccoli. Altogether, it enhances and strengthens flavors.

When salt is absent, even good, well-prepared food tastes dull, and it is the same for acidity in wines. When you see wines described as “dull” or “flabby” you can bet that wine has a dearth of acid. The right amount of acid makes a wine taste bright in your mouth. It enlivens berry flavors and makes them shimmer across your palate. Of course, much like with salt, acid can be over-done. Typically, too much acid leads to wine whose tartness is actively unpleasant. In white wines, this comes across to me as aggressively-tart Granny Smith apple flavors; in reds, I get Ocean Spray cranberry juice.

When drinking wine with food, good acidity is especially important, because acid also has the magic ability to cleanse palates. After you have swallowed a forkful of turkey, mashed potatoes, stuffing, can-shaped cranberry sauce, and gravy, do you really want to fatigue your palate with another bite of the same? Instead, try washing that bite down with a high-acid Riesling. Then your next bite will be as exciting as your last (as exciting as turkey can be, anyway).