Wine Acidity: A Guide to An Essential Wine Characteristic – Moncharm Fine Wine Merchants

Wine Acidity: A Guide to An Essential Wine Characteristic – Moncharm Fine Wine Merchants

Wine Acidity: A Guide to An Essential Wine Characteristic

• Fine Wine Blog • Wine Acidity • Wine Guide • Wine Tasting

Wine acidity is a confusing concept for many, and the taste of acidity is frequently mistaken for tannins or alcohol. But the acid in wine plays an important role.
From a functional perspective, acidity is crucial for the preservation of wine. Proper wine acidity prevents spoilage of the wine and inhibits microorganism growth – while an acidity level too low will ruin the wine quickly as it will go bad.
The acidity of your wine is also important from an enjoyment perspective, providing balance and zest. We discuss in greater detail in this quick guide to wine acidity.

What Does Acidity Taste Like In Wine?

For an easy generalization, wines with higher acidity feel lighter or “zestier,” while wines with less acidity feel heavier or “richer.” Acidity can be recognized as a tingling sensation at the sides of the tongue, or a bumpy feeling on the rough of the tongue, with a prominence of saliva in the mouth.
Wine lacking acidity tastes flat and boring, while wine with too much acidity is too tart and sour. Acidity and sweetness in an ideal wine should correctly be used to balance each other.
Proper acidity proportions can enhance a wine’s refreshing qualities, and can complement paired foods exquisitely. This is achieved incredibly well in highly regarded fine wines such as those from these wine investment regions.

Types Of Acid In Wine

Four types of acid are found most commonly in grapes and in wine. The presence of a fifth type of acid (acetic acid or vinegar) should be found only in tiny amounts in good wines, because in large amounts it indicates a wine flaw – a common occurrence in cheap table wine. Acetic acid is undesirable and volatile.
Tartaric and malic acid are the most common acids in wine, and are created in grapes as they mature on the vine, with acidity decreasing as the grapes continue to mature. In general, wines from cooler years and areas tend to have higher acidity and lower sugar.
Warm climate grapes tend to have lower acid and higher sugar. Colder climates’ acidity is preserved better as compared to warm climates (thus presenting a higher level in the wine), because warmth and sunlight cause grapes to both mature and lose acidity faster.

Measuring Wine Acidity: TA & pH

TA (or total acidity) is measured under the assumption that a wine’s acid is all tartaric, and measures the percentage of acid in the wine. Total acidity is recorded as grams per 100 mL of wine. The general range is between 0.4% and 1.3%, with a most desirable range between 0.6% and 0.7%.
Wine that tastes too tart and sour would rate near 1.0%, while wine that tastes flat and boring is near 0.4%. An average red table wine is about 0.6%, with the average white wine just slightly higher.
An exception is very sweet white dessert wines, which may have acidity above 1%. This is considered very high, but necessary to balance the high sugar.
pH, on the other hand, measures active acidity. It is a logarithmic measure of wine acidity, meaning that a pH of 4 translates in 10 times more acidity than a pH of 5. The lower the pH number, the higher the acidity. If a pH is too high, microorganisms may grow in the wine.
Most wines are between the pH levels of 3.3 and 3.7.
To learn how you can find the acidity measurements of your wine, we recommend reading our recent article on wine tech sheets.

Understanding Your Fine Wine

The enjoyability of your wine drinking experience is often times dependent on your knowledge of it. It is this knowledge that helps you choose the right wine for your palate, and keep choosing right wines in the future. This is why we bring you weekly articles and guides here on our blog!
We hope understanding wine acidity will help you better understand your wine, and we recommend checking out our online wine shop for a collection of some of the world’s best fine wines from the most popular wine making regions – all just a button away from arriving at your doorstep.
For any other fine wine related questions or queries – or if you’re interested in fine wine investment or collecting – please feel free to contact our experts at any time. We always respond promptly, and will be glad to help!
Image source: Brent Hofacker

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Wine Temperature Chart: Storage & Serving | Moncharm - Fine wine Merchants

Wine Temperature Chart: Storage & Serving | Moncharm - Fine wine Merchants

Wine Serving Temperature: Store & Serve Fine Wine Like A Pro

• Fine Wine Blog • Wine Serving • Wine Storage • Wine Temperature

The temperature of your wine is extremely important for your final tasting experience. By keeping track of your wine's temperature during both storage and serving, you’ll ensure you enjoy that highly acclaimed label at its very best.

Wine Temperatures: Storage & Serving

An incorrect wine storage temperature can damage the wine irreparably. Storing the wine at a stable, ideal temperature (10-16C for reds, and a bit lower for whites) preserves its flavour and taste and will allow it to later be served at an optimal serving temperature.
The wine’s serving temperature affects its aromas, flavour, and taste at the moment of serving. A wine that is served too warm will taste alcoholic, while a wine that is served too cold will lose its flavour.
A properly stored wine also needs to be served at the best temperature for its characteristics, which will usually be different to its storage temperature.
In general a low quality wine is best served a bit cooler than average, while high quality fine wines such as those in our online wine shop are best served a bit warmer.
But what is the best wine serving temperature for the bottle you’re looking at right now? It will depend on the wine’s characteristics, and we discuss the ideal wine serving temperatures for each type of wine below.

Red Wine Serving Temperature

Rich red wines should be served a little cool, most usually between 17-21C. A good example is this Château Le Petit Cheval, 2010 as well as other high quality Cabernet Sauvignon and Merlot wines. The high tannins of these wines do best and mellow at the warmer temperature.
Light red wines (such as Pinot Noir and Zinfandel) should be served cool, most usually between 12-17C. Light, fruity weds can be served cooler to be more refreshing, or a bit warmer to enhance the flavours.
To achieve the ideal temperature of light reds, it is suggested that the wine be placed in the fridge for approximately 30 minutes or less before serving.

White Wine Serving Temperature

White wines should be served refrigerator-cooled, from 7-14C. A good example is this Chateau d'Yquem, 2006 as well as other Sauvignon Blanc, Riesling, and Chardonnay wines. The lighter and zestier the white wine, the further on the cool end it should be served.
Oaked wines should be served a bit warmer. Full-bodied white wines should be served warmer to take advantage of their complexity and aroma range. Depending on the desired temperature, the wine should be placed in the fridge for 2 to 3 hours before serving.

Champagne Serving Temperature

Sparkling wines such as Champagne should be served ice cold, from 5-10C. A good example is this Moet & Chandon Dom Perignon, 2002 along with other Champagne, Prosecco, and Cava sparkling wines.
The chilling keeps bubbles fine and deliberate instead of frothy. To achieve this temperature, the champagne should be placed in the freezer for no more than 1 hour.

Last Minute Miracles

For urgent cases where you have less than an hour to prepare a wine that is not at the desired temperature, a few tips can save the day. The most important general rule is that if a wine tastes too alcoholic, it should be cooled. If there is not enough flavour, it should be warmed.
If a wine is too warm and needs to be cooled, it can be immersed in a bath of ice and cold water. A red wine should be submerged for 10 minutes, a white for approximately 20 minutes, and a bubbly for 30 minutes or up until serving.
If a wine is too cold, it can be decanted into a warmed container, or immersed for a brief moment in warm water. Take care not to heat the wine directly, as this can destroy it.
When serving your wine it is better to start with a temperature a bit lower than desired, as the wine will always be easier to warm up in the glass when a hand cups it, as opposed to the hard task of further cooling it down.

No Wine to Cool Down?

Take a moment to check out our online wine shop, where a range of the world’s best fine wines is literally at your fingertips – be it for serving, collection, or even investment.
If you have any other wine-related questions, our experts are here to help. Just write us a short message or give us a call – our team always responds promptly, and will be happy to help!
Image source: Steven

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