What Is Acidity In Wine?

In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids.

Acids are one of 4 fundamental traits in wine (the others are tannin, alcohol, and sweetness). Acidity is what gives a wine its tart and sour taste. Fundamentally speaking, all wines are on the acidic side of the pH spectrum, with most ranging from 2.5 to about 4.5 pH (7 being neutral).

Acidity is a key component of wine that contributes to its taste, balance, and longevity

Acidity is a wine's “pucker” or tartness; it's what makes a wine refreshing and your tongue salivate and want another sip. The easiest way to think about acidity is to think about a glass of lemonade. That pucker you get when you drink the lemonade, combined with the refreshment the lemonade gives you, is acidity.