Acidic/Acidity: Presence of natural acids from the grapes during fermentation process. A great example of something very acidic (an extreme example) is vinegar (which is what happens when good wine turns bad).
Acidic: or tart, sour. All wines contain some acids, predominantly tartaric. Raw, young wines are generally more acidic than older ones. improperly balanced wines may taste sour because of an abnormally high acid content.
acidic
Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
Acidic: Wine with a tart taste due to the presence of natural acids from the grape of fermentation process.
Acidic
Having a dry, or sour, taste, especially characteristic of fruity beers.
Additives
Enzymes, preservatives and/or antioxidants that are added to clarify or preserve beer, or to improve head retention.
ACIDIC: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.
ACIDIC: When the acid component of a wine is so obvious as to be a major component of the end product.
ACRID: A harsh or bitter taste or pungent smell, which can be due to too much sulfur still present in the wine.
ACIDIC
A term used to describe a tart or sour taste in the mouth when total acidity of the wine is too high.
Acidic
Describes a slightly sour and sometimes biting flavour in cheese.
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Acid, Acidic
A sharp or tart taste in a wine, not necessarily indicating spoilage. All wines contain some acid; too little may leave the flavor flat or dull. Often, a young wine has a somewhat acid taste that diminishes or disappears during aging.
Acidic tartness noticeable without overwhelming; a favorable term, typical of good whites.
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Though acidic in their youth the best wines have become taut and rather elegant
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CHENEL: Acidic, disease-resistant vinifera cultivar grown in South Africa. Is result of a Chenin Blanc x Ugni Blanc cross. The same parentage is responsible for the cultivar known as Weldra, also grown in South Africa. Used in white wine production.
Sharp and acidic wine
Net :
Pleasant and refreshing wine, without a "false" taste ...
Crisp
Acidic tartness noticeable without overwhelming; a favourable term, typical of good whites.
MOLINARA: Acidic red wine grape mostly grown in the Veneto region of Italy and used to create the "Valpolicella" and "Bardolino" blends, along with the Rondinella and Corvina grape wines.
Tart: Acidic (used as a pleasant descriptor in wine tasting).
Tartaric Acid: The most prominent natural acid of grapes, juice and wine, tartaric acid is not usually found in other fruits or vegetables.
Choose dry, acidic wines. These wines add a refreshing sparkle and make the fatty salmon seem leaner. Wines that pair well with smoked salmon are Bollinger champagnes, French chablis and an Italian gavi.
References ...
Acidity: Acidic components give wine its longevity, but they need to be present in balance with other components of the wine. Acidity forms a vital part of the "structure" of the wine.
Green: Too acidic, raw, vegetal or herbal; a wine can taste "green" due to underripe grapes or stems, but such an impression may simply mean the wine needs time to develop.
Grip: Jargon used to describe an emphatically firm, tactile finish.
WINE MATCH: An acidic Italian red, from a modest Chianti or Montepulciano d'Abruzzo to a fancy Brunello or Vino Nobile would be perfect, but it also worked very well with a somewhat upscale California red, the full, ripe, ...
MOLINARA
An acidic red-wine grape mostly grown in the Veneto region of Italy. Blended with Rondinella and Corvina to create Valpolicella and Bardolino.
MONASTRELL
See Mourvedre.
Sour
Sharply acidic or vinegary.
Sparkling
Wines with bubbles created by trapped carbon dioxide gas.
Broad synonym for "acidic." In my tasting vocabulary, it's a positive term for crisp acidity in good balance.
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Pigato - A heavily acidic varietal from Liguria, the wines are vinified to pair with a cuisine rich in seafood.
UNDERIPE (see also ACIDIC, GREEN).
Resulting flavor when grapes that failed to reach optimum maturity on the vine are used in the vinification process.
The term usually describes lighter bodied, acidic white wines with subtle flavours. The term usually suggests a red wine with insufficient flavour and high acidity.
autolysis:The decomposition of yeast cells remaining after fermentation.
Acidic A wine with a noticeable sense of acidity.[2]
Aftertaste A term for the taste left on the palate after wine has been swallowed. "Finish" is a synonym.
Aggressive A wine with harsh and pronounced flavors.
Wine not in balance may be acidic, cloying, flat, or harsh.
Barn-yardy: Smell of earth, truffle, and wet leaves.
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Bite: A marked degree of acidity or tannin.
ACIDIC - Generally means too much acid.
ACIDITY - The degree to which a wine has sourness, or tartness, a taste perceived on the tongue.
The process today still involves a first fermentation to make the still, acidic wine.
Acidic white wines such as Sauvignon Blanc are food friendly. The right amount of acid prevents sweet wines from being cloying. Italian wines tend to be fairly acidic.
Acidification ...
Wine not in balance may be "acidic," "cloying," "flat" or "harsh."
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Character: A wine with top-notch distinguishing qualities.
Crisp: Denotes a fresh, young, wine with good acidity.
Contrary to the popular misconception that Riesling wines are always sweet, Riesling varies from a dry, acidic wine, to a slightly sweet wine to a very sweet wine that can happen when grapes are affected by noble rot (botrytis) or frost.
However, Barbera's reputation for creating lackluster character, dearth of flavor, and biting acidic wines has started to wear off. The wines deserve a chance. In general, the best Barberas are found in the Piedmont.
Lacking in fruit and are acidic.
Lees
Term used to refer to the dregs or sediment left at the bottom of a container once the liquid has been drawn.
Wines for Salads: Salads are notorious for giving wines a run for their money, due in large part to the acidic vinegar-based dressings or the oil vinegar combinations used to heavily dress a salad.
Fresh and acidic, often light in colour, at their apogee these wines are stylistically a world away from the darker, richer, less acidic wines of Bordeaux or California, for example.
For the sake of simplicity, we will consider that it breaks down in acidic solution into two K+ particles and one S2O5= particle. The two K+'s probably wind up attached to tartarate particles and settle out as potassium bitartarate.
Synonym for "acidic".
TASTE
Refers to the basic sensations detectable by the human tongue.
Vinegar A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
The result is a wine that is less tannic, less acidic, and more light and fruity. This creates a wine which is great for immediate drinking, but is incapable of aging for any length of time.
Nearly always fruity but can be acidic when unripe. When well ripened is often described as 'buttery' and 'fat' and if grown under hot conditions can be so fat as to need oak for balance to make the wine palatable.
The result is that the wine tastes softer and less acidic. For instance, a lemony, acidic Chardonnay that undergoes malolactic fermentation will taste fatter, softer and more 'buttery'.
A wine tasting term for a wine that is noticeably acidic. As long as the acid is not overwhelming, it is only tart. A stronger acid flavor would be harsh and a very strong acid flavor would be sour.
The wine can be very fruity, but also acidic. Pinot noir is a very fussy grape to grow, so it is not as popular with growers as cabernet or merlot. However, it can make great wines - this is the primary grape behind red Burgundy from France.
Acerb (acerbic) Wine that is sharp and acidic and very harsh on the palate.
Afrutado (fruity) An incorrect Spanish expression widely used to describe the fruity character of a wine. The correct expression is frutal.
Aguardiente See Orujos.
Acidity: A crisp, acidic quality noted in wine.
Aeration: Inviting oxygen into the wine by decanting or swirling wine in a glass, balancing out the flavor of a wine.
Steely: A term used to describe an extremely crisp, acidic wine that was not aged in barrels.
Stemmy: A term used to describe harsh, green characteristics in a wine.
Sulfites: An antioxidant and anti-microbial used to preserve wines.
Tart: Noticeable acidic taste of natural grape acids.
Thin: A wine lacking body to the extent of being watery.
Varietal: A wine made from a particular variety of grape.
Crisp
Refreshing and relatively acid. Acidic tartness noticeable without overwhelming. A favorable term, typical of good whites. Crispness is a desirable quality in light, flinty white wines that are drunk young.
Tart: Sharp-tasting because of acidity. See also 'Acidic.'
Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavour and a silky texture.
Green Usually unripe, sour, or acidic.
Grip Firm texture on the palate created by tannin and acid.
Hard Texture due to too much tannin or acid.
A third method sometimes employed is adding sugar to the juice to gain that extra sweetness and to offset especially acidic grapes normally grown in cooler climates. This is called chaptalization.
Proteins and fat in foods will lower the sensation of tannins in wine
Acidic wines will cut the fattiness
Rich, full-bodied wines with rich foods will compliment each other
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This grape is intensely aromatic and acidic. Depending on the growing region and winemaking techniques it can range from grassy, herbaceous, flinty, and green, to aromas of peach, fresh hay and melons.
Terret Noir provides a light, fresh, coloured, acidic, astringent and strongly perfumed wine which blends well with other varieties.
Lactic Acid - An acidic component of wines that is also found in diary products.
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
Austere
A tasting term for dominant, tart-edged flavours, dry, relatively hard and acidic wines that seem to lack roundness.
> More about the grape varietals and the Bordeaux wine region ...
 See also: Wine, White, Flavor, Fruit, Grape
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