Wine terminology can be intimidating, silly and even enormously helpful — if you know how to use it. Here are some answers to terms that may have been mystifying you in tasting rooms:
Acidity: This seems basic at first glance: acid is obviously acidic. But is acid bad? No. In excess acid can be a flaw because it can give wine a tart or sour quality, however, wine’s natural acidity gives body, structure and age-ability. Without acidity, a wine would be woefully unbalanced. Acidity also gives certain wines a characteristic often described as “bright” in tasting notes, which many people seek out and enjoy.For the complete article see the 05-24-2013 issue.
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