Types of Acids in Wine
- Tartaric acid — the most important wine acid; provides structure and aging potential
- Malic acid — sharp, green-apple acidity; softened through malolactic fermentation
- Citric acid — present in small amounts; adds freshness
- Lactic acid — produced during malolactic fermentation; softer than malic acid
- Acetic acid — volatile acid; in excess, creates vinegar-like off-flavours
Measuring Acidity
- pH — most wines range from 3.0 (very acidic) to 4.0 (low acidity); 3.2-3.6 is typical
- Titratable acidity (TA) — total acid concentration, typically 5-8 g/L
Acidity and Climate
Cool climates produce wines with higher natural acidity (Chablis, Mosel, Champagne), while warm climates yield lower-acid wines (Napa, Barossa, southern Rhône). Climate change is reducing acidity levels in many traditional regions.
Acidity in Food Pairing
High-acid wines pair brilliantly with rich, fatty foods — the acid cuts through richness. This is why Champagne works with fried foods and Chianti pairs perfectly with tomato-based pasta.