About the Acid Taste in Wine

In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which is evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins.

tartaric --Tartaric acid is, from a winemaking The principal acids of wine are tartaric and malic.perspective, the most important in wine due to the prominent role it plays in maintaining the chemical stability of the wine and its color and finally in influencing the taste of the finished wine.

malic --most often associated with green apples from which flavor it most readily projects in wine

citric. --citric acid is found only in very minute quantities in wine grapes. It often has a concentration about 1/20 that of tartaric acid

lactic acid -- A much milder acid than tartaric and malic, lactic acid is often associated with “milky” flavors in wine and is the primary acid of yogurt and sauerkraut. Chardonnay is often put through malolactic fermentation when it is being oaked. The softer, milky lactic helps contribute to a creamier mouthfeel in the wine.

The malolactic fermentation (MLF) is an important natural process for adjusting acidity. The MLF lowers the acidity by converting malic acid to lactic acid and carbon dioxide. Many white wines are encouraged by the winemaker to undergo MLF and almost all red wines "automatically" undergo MLF.

A typical premium California Chardonnay has a pH of 3.4. compared a pH of 2.91 found in a late harvest Johannisberg Riesling with 21% residual sugar. Generally speaking, sweet wines require a higher acidity than table wines to balance the high sugar. This is true for Sauternes, Alsatian SGN and German TBA wines.

· Cool climate grapes have high acid and low sugar - Warm climate grapes have low acid and high sugar.

WHAT DO ACIDS IN WINE DO FOR WINE AND FOOD PAIRING?

Acidity is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors. In wine tasting, acidity is perceived by a mouth watering response by the salivary glands. This mouth watering can also serve to stimulate the appetite. In wine there are three main acids that have their own associated flavors-malic (green apples), lactic (milky) and tartaric (bitter). In dishes that are fatty, oily, rich or salty, acidity in wine can "cut" (or standout and contrast) through the heaviness and be a refreshing change of pace on the palate. In cooking, acidity is often used in similar fashions such as a lemon wedges with a briny seafood dish such as oysters. The acidity of the lemon juices can make the oysters seem less briny. A wine that is less tart than the dish it is served with will taste thin and weak. A wine that comes across as "too tart" on its own maybe soften when paired when an acidic and tart dish. The complementing "tartness" of the food and wine cancels each other out and allows the other components (fruit of the wine, other flavors of the food) to be more noticeable.

Read more about Acids in Wine

About the Taste of Tannins in Wine

The tannins give structure and backbone to the wine. They can be sensed by a puckering sensation in the mouth much like when drinking tea. While tannins can not be smelt or tasted, they can be perceived during wine tasting by the tactile drying sensation and sense of bitterness that they can leave in the mouth. This is due to the tendency of tannins to react with proteins, such as the ones found in saliva. While tannins provide structure to wine and allow for aging of wine (tannins are a natural preservative in wine) , they may overwhelm many food dishes.

The bitterness associated with wine is usually derived from a wine's tannins. Tannins add a gritty texture and chalky, astringent taste. It can enhance the perception of "body" or weight in the wine. Tannins are normally derived from the skins and stems of the grapes themselves (leeched out during the maceration process) or from contact with oak during barrel aging. Tannins react to proteins. When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. In the absence of protein from the food, such as some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth€”accentuating the bitterness and having a drying effect on the palate. Various cooking methods, such as grilling and blackening can add a bitter "char" component to the dish that will allow it to play well with a tannic wine. While fish oils can make tannic wines taste metallic or off. Bitter tannic wines like Barolo and Cabernet Sauvignon can overwhelm a lot of foods but can be soften by fatty foods with a lot of proteins such as hard cheeses or meats. The dry tannins also serve as a cleansing agent on the palate by binding to the grease and oils left over in the mouth. Spicy and sweet foods can accentuate the dry, bitterness of tannins and make the wine seem to have off flavors.

Read more Wine Polyphenols

About the Oak in Wine

The use of oak plays a significant role in winemaking and can have a profound effect on the resulting wine, affecting the color, flavor, tannin profile and texture of wine. The chemical properties of oak itself can have a profound effect on the wine.

Phenols within the wood interact with the wine to produce vanilla type flavors and can give the impression of tea notes or sweetness. The degree of "toast" on the barrel can also impart different properties affecting the tannin levels of the wine as well as the aggressive wood flavors.^[5] The hydrolyzable tannins present in wood, known as ellagitannins, are derived from lignin structures in the wood. They help protect the wine from oxidation and reduction.^[6]nin profile and texture of the wine.

Read more Oak in Wines

About the Sugar in Wine

The sugars in wine grapes are what make winemaking possible. During the process of fermentation, sugars are broken down and converted by yeasts into ethanol alcohol and carbon dioxide

Glucose, along with fructose, is one of the primary sugars found in wine grapes. In wine, glucose taste less sweet than fructose.

In wine tasting, humans are least sensitive to the taste of sweetness (in contrast to sensitivity to bitterness or sourness) with the majority of the population being able to detect sugar or "sweetness" in wines between 1% and 2.5% residual sugar. Additionally, other components of wine such as acidity and tannins can mask the perception of sugar in the wine.

The sweetness of wines is determined by the amount of residual sugar left in the wine after the fermentation process. Wines can be bone dry (with the sugars fully fermented into alcohol), off-dry (with a hint of sweetness), semi-dry (medium-sweet) and dessert level sweetness (such as the high sugar content in Sauternes and Tokays). Sweet wines often need to be sweeter than the dish they are served with. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak while the cake will have off flavors. In food pairings, sweetness balances spice and heat. It can serve as a contrast to the heat and alleviate some of the burning sensation caused by peppers and spicy Asian cuisine. It can accentuate the mild sweetness in some foods and can also contrast with salt such as the European custom of pairing salty Stilton cheese with a sweet Port. Sweetness in a wine can balance tartness in food, especially if the food has some sweetness (such as dishes with sweet & sour sauces).

Sweet wines will also pair well with rich foods like foie gras. Desserts that pair well with sweet wines come in all flavors and textures.

Read more Sugar in Wines

About the Alcohol in Wine

Alcohol is the primary factor in dictating a wine's weight & body. Typically the higher the alcohol level, the more weight the wine has. An increase in alcohol content will increase the perception of density and texture. In food and wine pairing, salt and spicy heat will accentuate the alcohol and the perception of "heat" or hotness in the mouth.^[6] Conversely, the alcohol can also magnify the heat of spicy food making a highly alcoholic wine paired with a very spicy dish one that will generate a lot of heat for the taster.

Lighter whites Pinot gris, Pinot blanc, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Gruner Veltliner, Vinho Verde

Medium to heavy whites Oaked Sauvignon blanc, Alsatian wines, Albarino, White Bordeaux (Semillon), White Burgundy, Rhone whites (Viognier, Roussanne, Marsanne), Tamaioasa Romaneasca and New World Chardonnay

Lighter reds Beaujolais, Dolcetto, some Pinot noir

Medium reds Chianti, Barbera, Burgundy, Chinon, Rioja, Cabernet franc, Merlot, Malbec, Zinfandel, some Pinot noir

Heavier reds Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barbaresco and Barolo