Ever Wonder? Why is a Wine Said to be "Refreshing?"

There are a lot of terms that are thrown around regarding wines. And, one that you may hear about in the warmer months is “refreshing.” But, what exactly does it mean for a wine to be considered refreshing?

Well, in a word, it’s acidity.

Acid is a natural component in a grape. But a wine maker is looking for just the right balance between the grape’s acid level and its sweetness before harvesting the grapes. The sugar in a grape is what is converted to alcohol during fermentation and the acid is what gives the wine it balance, flavor and mouth-feel.

Have you ever noticed after sipping a lemonade that it can make your mouth tingle and give you a mouth- watering sensation? Well, it’s the acidity of the lemon that gives you that mouth-watering sensation. You may also experience a mouth-watering sensation when sipping your favorite cola drink. In both cases, acid is the primary factor in the sensation in your mouth or the “mouth feel.”

So, now that you know that it’s acid that causes a wine to be described as “refreshing,” what are some higher acid wines? In general, they are going to be the light-bodied white wines but rosés and sparkling wines can also be refreshing.

Here’s a brief listing of high-acid white wines:

  • Sauvignon Blanc

  • Pinot Gris (Pinot Grigio)

  • Albariño

  • Chenin Blanc

  • Grüner Veltliner

  • Riesling

  • Vinho Verde

By no means is this an exhaustive listing of high-acid white wines, but these are the best-known ones.

So, acid is just one of the four fundamental traits in good wines. Next time we’ll take a quick look at the other three. Until then, Cheers!

Lambrusco - The Sparkling Red Wine of Italy

Lambrusco is both a brightly colored grape variety and a sparkling red wine produced in Italy.

In the past, Lambrusco has been known as a cheap, bright and fizzy wine often served with ice cubes (remember the old ‘Riunite on ice’ commercials?) But, today there are top Lambruscos that barely resemble those sweet versions that flooded U.S. shelves in the 1970s and 1980s.

Lambrusco comes from Emilia-Romagna which is a large region that cuts across north-central Italy. Major production areas include Modena, Reggiano and Parma.

Historically, Lambrusco wines were widely produced in the methode traditionelle, a process requiring more care and attention because the second fermentation, that creates the bubbles, was done in the bottle. But, today, most Lambrusco wines are produced using the Charmant (or tank) method where it goes through its secondary fermentation in large steel tanks and is then bottled.

While Lambrusco is a grape variety, there is actually an extended family of varieties of grapes that can be used to produce Lambrusco that are all grouped under the “Lambrusco” category.

The styles of Lambrusco can still vary widely. They can be produced as either frizzante (gentle bubbles), or spumante (forceful bubbles) and be labeled Secco (dry), Amabile (slightly sweet) or Dolce (sweet).

Today, the best Lambruscos are dry (not sweet), have delicate aromas of violet and crisp red-berry flavors. They’re silky smooth sparkling wines that offer bright acidity. Most are also extremely well priced. So, give this Italian sparkling red wine a try. It pairs well with a lot of big, bold Italian hearty cuisines. Cheers!