Beverage Dynamics Winter 2024 | Page 9

VINSIGHTS

Acidity : The Source of Wine ’ s Superpowers

A staff training infographic worth 1,000 words by MARNIE OLD
Acidity is wine ’ s most distinctive feature and one of the only wine components tasted with the tongue alone . It is perceived as a sour sensation on contact , similar to the tart taste of lemons , which triggers an automatic salivation response . Acidity plays a critical role in wine ’ s ability to provide refreshment and to age gracefully by resisting oxidation . It is also the source of wine ’ s superpowers in partnering with food , making the drinker hungrier and thirstier , while also making almost everything eaten alongside wine taste better .
Wines are higher in acidity than most drinks thanks to the natural acids in grapes . These are essential to any balanced wine because , just as beer tastes unpleasant without carbonation , wine tastes flat without acidity . In chemistry , acidity is measured on the pH scale , while wine tech notes may list “ total acidity ” in grams per liter . However , perceptions of acidity don ’ t correlate perfectly with measurable acidity . Not only do some types of acid seem tarter than others , but perceived acidity can be dramatically affected by the presence of other wine components , like sugar or carbonation . For example , given two wines of identical measured acidity , the one with the highest sugar content will taste less acidic .
To assess whether any given wine is higher or lower than average in acidity , it ’ s helpful to think in terms of apples . The crisp , refreshing acidity level found when biting into a fresh apple is the norm . Wines with high acidity have the elevated sourness of green apples or even under-ripe apples . Those with low acidity do not lack acidity entirely , but the sensation is milder , as with that found in applesauce or baked apple pie . •
Marnie Old is one of the country ’ s leading wine educators . Formerly the director of wine studies for Manhattan ’ s French Culinary Institute , she is best known for her visually engaging books published by DK such as Wine : A Tasting Course and her popular Wine Simplified series of wine tutorials on YouTube . Marnie currently serves as director of vinlightenment for Boisset Collection .
WINE pH 3 - 4
VODKA pH 6 - 7
The pH scale measures acidity , but in a different way than you might expect . The lower the number , the more acidic the sample , with water — a neutral point between acid and alkali — having a pH of 7 .
ACIDITY pH SCALE

1 3 5 7 9 11 13

LIME JUICE pH 2
ORANGE JUICE pH 3.5
COFFEE
pH 5.5
WATER
pH 7
ANTACID
pH 10
IN SALES , CHOOSE YOUR WORDS CAREFULLY WHEN DESCRIBING ACIDITY IN WINE Newcomers often find wines too acidic for their liking , in part because acidity always seems strongest on the first sip and in the absence of food . But wine ’ s acidic edge melts away as you continue to drink , especially if what you ’ re eating is salty . Since prominent acidity can be a turnoff for the inexperienced , the wine profession treads carefully in describing it . Words such as “ sour ” and “ acidic ” carry negative connotations , so terms that sound more appetizing are more commonly used : tart or tangy , crisp or quenching , racy or refreshing .
www . beveragedynamics . com Winter 2024 • Beverage Dynamics 9