acidity
A wine’s acidity is exceedingly important—in proper balance with other components (tannins, alcohol, fruit, etc.), it contributes a lively, refreshing quality. When acidity is too high, a wine can become tart and biting, sharp on the palate; too low and wine tastes dull and flat—flabby. The appropriate acid level of a wine varies, with sweeter wines generally requiring somewhat higher acidity levels in order to retain the proper balance. Some wine labels list a wine’s acidity. Acceptable acidity for table wine usually ranges between 0.6 and 0.75 percent; for sweet wine it’s 0.7 to 0.85 percent. In a well-made wine, acidity will not be overt. See also acidic; acids.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.