The Four Fundamental Traits of a Good Wine

There are four fundamental traits that comprise a good wine and they all have to work together in balanced harmony. They are Acidity, Tannin, Alcohol and Sweetness.

Let’s start by looking at Acidity.

A wine’s acidity starts in the vineyard. Grapes that have not yet ripened have high acid levels and low sugar levels. As the grapes ripen, the sugar levels rise and the acid levels fall. Grapes grown in cooler climates typically have higher levels of acid because there’s less warmth and sunshine available to increase grapes’ sugar.

The most prevalent acids found in wine are tartaric acid, malic acid, and citric acid. While you might think that citric acid would be most prevalent in wines such as Sauvignon Blanc or Pinot Grigio that have such great citrus flavors, the truth is that citric acid is found only in very minute quantities in wine grapes. It often has a concentration about 1/20th of tartaric acid. Malic acid can be intentionally created in a wine. When a wine undergoes malolactic fermentation (it’s actually a ‘conversion’ not a fermentation) it converts harsh malic acid, the kind found in green apples, into softer lactic acid which is best known in milk. A wine with high acid will usually taste crisper, be a bit more tart on the palate and result in a refreshing mouthfeel. But, by converting that acid to malic acid results in Chardonnay that has a soft buttery mouthfeel. Most red wines undergo malolactic conversion to soften the acids and give them a smoother mouthfeel.

Finally, acidity allows long-term aging. High acid wines are more likely to improve with time than those with lesser amounts.

So, that’s a quick look at acidity. Next time we’ll take a look at the second fundamental trait of a good wine — tannin. Until then, cheers!

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!