Crisp describes a wine that feels fresh and lively, usually because of clear, refreshing acidity. Crisp wines often show clean fruit and a brisk finish, and are commonly associated with dry white wines, although the term can be used for other styles. Crispness is a sensory impression, not a measurement of acidity.
Acidity can make a wine feel mouth-watering and refreshing. A crisp wine should still have enough fruit and balance to avoid tasting thin or sharply sour. Serving temperature can influence how refreshing the wine seems.
Example: Muscadet, Sancerre, Albariño and Chablis are often described as crisp.
Food pairing: crisp whites work well with oysters, shellfish, goat cheese, salads and simply prepared fish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
