Lately, I've been trying really hard not to do obnoxious things, like quote a wine's pH at the table. If I do, it will be something insane, like 2.8 or 2.7 (!), or whatever. Otherwise, I'm trying to keep it to myself. You don't care about pH, do you? Or do you?
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Entries tagged with 'acidity'
Last night, when I used this word at your table, I loaded it with such obvious ardor that you must have wondered if acidity wasn't some weird byword for quality, that acidity=good. And the equation might hold, at least for many sommeliers. Acid may be for us what capsaicin is for judges of chili cook-offs.