Acidity (wine) is the combination of natural acids in wine that creates freshness, tartness and a mouth-watering sensation. It is a major component of wine balance and influences flavour, texture, microbial stability and ageing potential. Common acids in wine include tartaric, malic, lactic, citric and succinic acids.
Acidity can be described analytically using pH and titratable acidity (TA). These measurements are related but not identical: pH reflects hydrogen-ion activity, while TA measures the amount of acid that can be neutralised. A wine can have a low pH and a different perceived acidity from another wine with similar TA because other components also influence taste.
Acidity creates a fresh, tart or mouth-watering sensation, often noticeable along the sides of the tongue and through increased salivation. High acidity can make a wine feel crisp and energetic; low acidity may make it seem soft, broad or flat. Sweetness, alcohol and body influence how acidity is perceived.
Cooler growing conditions often help grapes retain acidity, although variety, harvest timing, vineyard management and winemaking are also important. Riesling, Chenin Blanc and Sauvignon Blanc can produce high-acid wines, while warm-climate wines may show softer acidity if harvested very ripe.
High-acid wines are useful with rich, fatty or fried foods because they refresh the palate. They also pair well with seafood, citrus, vinaigrettes and tomato-based dishes. A wine should generally have enough acidity to stand up to the dish’s acidity.
Example: pair Muscadet with oysters, Chianti with tomato-based pasta, or sparkling wine with fried seafood.
Chef’s note: acidity is not the same as sourness or low pH alone. Balance, residual sugar and serving temperature affect the way acidity is perceived.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
