Do you know what acidity means? Well you ought to!

I am learning so much from doing my WSET qualification! It is smashing through misconceptions I had and changing my relationship with wine - with greater understanding comes appreciation.

I am passionate now about sharing my knowledge to help you also come on this journey with me. I will be sharing what I am learning on social media and also here on my website. 

In this blog I want to talk to you about ACIDITY.

A little word with a mighty importance in the wonderful world of wine! 

What is acidity?

Acidity in wine refers to the natural acids found in grapes that give wine its freshness, structure, and balance. It’s what makes a Sauvignon Blanc taste crisp, a Riesling feel vibrant, and a Chardonnay stay lively instead of flat.

Without enough acidity, wine tastes dull or “flabby.” With the right amount, it’s bright, refreshing, and perfectly balanced.

The main acids in wine are:

• Tartaric acid - the key acid that provides stability and a clean, sharp taste.

• Malic acid - adds tart, green-apple notes.

• Lactic acid - softer and creamier, produced during malolactic fermentation.

• Citric acid - adds a hint of citrus brightness.

How Acidity Affects the Taste of Wine

When you take a sip of wine and feel your mouth water or a tingle on the sides of your tongue, that’s acidity at work. Fun test: try doing it with a lemon water - the same thing happens.

High-acid wines feel zesty, crisp, and mouthwatering, while low-acid wines feel smooth, soft, and round.

A balanced wine uses acidity to highlight fruit flavors, control sweetness, and keep your palate refreshed.

High-Acid vs. Low-Acid Wines

High-acidity wines:

• Sauvignon Blanc

• Riesling

• Champagne

• Pinot Noir (from cool climates)

Low-acidity wines:

• Viognier

• Malbec

• Warm-climate Cabernet Sauvignon

Why Acidity in Wine Is Important for Food Pairing

Acidity is the reason wine pairs so beautifully with food - just like lemon enhances a dish, acidity cuts through rich, creamy, or fatty flavors and balances saltiness. 

Pair a zesty white wine with seafood, or a bright Pinot Noir with roast chicken - and you’ll see how acidity brings everything into harmony.

Check out my other blog to see my pairing a wine with higher acidity with a slow roast shoulder of pork! 

Final Thoughts

Acidity is the heartbeat of a great wine. It adds energy, structure, and freshness, making every sip lively and satisfying.

Next time you taste wine, pay attention to that mouthwatering sensation - it’s the acidity reminding you why wine is so beautifully balanced.

I have so many ideas as to how I want to develop my site and wine business and this is only the beginning!