What does Acidity mean?

Acidity is the amount of acid in the wine, given in grams per litre, and it is what gives the wine freshness and structure on the palate.

Also known as: Total acidity, TA

Acidity, or total acidity, states how much acid the wine contains. It is usually expressed in grams per litre as tartaric acid, and most wines fall between roughly 4 and 9 g/l.

The main acids in wine are tartaric and malic acid from the grape, plus lactic acid, which forms if the wine goes through malolactic conversion. Grapes from cool climates keep more acidity, while heat and late picking lower it. White wines generally have higher acidity than reds, and varieties such as riesling, chenin blanc and barbera are known for it.

On the palate acidity shows as freshness: your mouth waters and the wine feels lively. Low acidity gives a softer, rounder impression that can seem flat if the fruit is rich. Acidity also balances sweetness, so a wine with some residual sugar can still taste dry.

Acidity matters for food too, because it cuts through fat and meets sharpness in a dish. Together with the pH value it gives a picture of the wine's style and how well it keeps.