| The Sting | | | | By: Jennifer Rosen | << back  Page 2 of 2 |
Along with tannin and sugar, acid is a preservative; a crucial ingredient in any wine destined for aging. Some grape varieties naturally have more than others. Riesling and barbera ring in high, while viognier, marsanne and gewürztraminer score low. Whites mostly have more than reds and dessert wines have the most of all.
Young grapes in cool climates have the most acid. As grapes ripen, acid levels go down. Warm climates can produce lively acid if the nights are cool, like, for instance, in Napa. However, in a region like Tuscany, where sweat never sleeps, jangling acids just aren’t going to happen. They don’t care – they can take their International-style, soft-tannin, low-acid reds to the bank.
Which kind you prefer is more than just a question of situation and taste, your stomach lining has a say as well. Some people are acutely sensitive to the burn of acid while others notice nothing as it goes down. But it’s not about picking one style. It’s about knowing, if your wine is going ka-chunk, which leg to saw off.
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