... or titratable acidity). Since pH is the measure of the intensity of acidity, I will include both of these together in this post. Roussanne is a high acid variety so we should have good acidity to work ... winemaking and not something to be avoided, unless necessary, like watering back. The high acidity ... of the acidity, measured by the pH. The higher we go makes the wine more impressive by itself...

Acidity in wine is often written about in terms of speed and excitement - when right, an acidic wine is racy, brisk, lively, thrilling. . . It is not hard to think that a wine's acidity is its pace maker, its beat. Too little acidity and it becomes dull and listless. Too much and it takes over...

Forum: Wine Talk Posted By: Barry Sunderland Post Time: 12-01-2007 at 04:56 AM

Forum: Wine Talk Posted By: jeff nowak Post Time: 02-16-2008 at 01:47 AM

... off by the word itself to scribble a few lines about it here… First off, acidity is a GOOD THING in wine (or at least most of the time, but more on that later). Acidity is what makes a wine have a freshness, a liveliness, a “juiciness”. Wines that lack acidity are called “flabby”, and ones falling into this category are often also said to be “dead”, “flat”, or “dull”. Acidity’s source...

... on the palate with sharp citrussy acidity that really gets you mouth watering and makes you wanna smack...

Forum: Wine Talk Posted By: Kim Caldwell Post Time: 04-25-2007 at 09:58 PM

At the risk of appearing to be the tool, either unwitting or vilely corrupt, of Big Wine, I would like to post my last post on the Ruffino Sangiovese seminar and tasting at Del Posto last week. As promised, it...

All right, you're in no immediate danger. Volatile acidity in wine can be beneficial, to a degree...

Forum: Wine Talk Posted By: Franck Amedro Post Time: 04-23-2007 at 03:37 PM