A wines acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and grip and balance in reds. It’s absence makes a wine dull and ‘flabby’ – a defect in any wine, but a disaster in sweet wines which to me become undrinkable without it. Too much makes the wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.
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