Author: Lamar Engel
One of the most important components in the structure of a wine. Acid is responsible for its refreshing quality as well as its ability to complement food. Acidity makes the mouth water, which renders the taste of accompanying food more intense. Wine also cleanses the palate between bites, reducing the effect of sensory fatigue. In tasting red wine, it is easy to confuse acidity with tannin, which has a similar mouth-puckering effect but leaves the mouth dry.
A number of acids are naturally present in wine, the most important of which are Malic and Tartaric acid. The Acidity in a grape decreases as it becomes riper, and grapes grown in warmer climates will naturally have lower acidity.