Acidity
tasting:acidityTartaric, malic, and citric acids in wine. Creates freshness, brightness, and food-friendliness. Key to aging potential. High acid: Riesling, Chablis, Champagne, Barbera, Sangiovese.
Tartaric, malic, and citric acids in wine. Creates freshness, brightness, and food-friendliness. Key to aging potential. High acid: Riesling, Chablis, Champagne, Barbera, Sangiovese.