Understanding acidity in wine
It took me drinking Barbera to understand what acidity brings to wine. I recently tried the 2006 San Silvestro Barbera del Piemonte and the 2006 Fontanafredda Briccotondo Barbera and fell in love with the Barbera.
I think because the acidity is so snappy, fresh and forward in this varietal I'm now able to discern and identify wines where the acidity adds to the juiciness and structure. There are a few Priorats, for instance, that I have and now I can understand what it is that helps pull the structure together.
I interested in your input and comments regarding my theory.
UselessCamper's blog- The Wine Rack
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4 Comments:
Now that's the one in the box........ right?!
Pavlov at 9:56AM on 11/08/08
No, Pavlov, I think it's the 100% Kona one. Or, wait, is that a different beverage? Nevermind.
dbcurrie at 6:25PM on 11/08/08
I'm not so sure about acidity being snappy, but I'm searching for a wine such as Ellis so aptly put it,
"A wine that tastes like a very-berry Zinfandel that walked through a tannic Cabernet Sauvignon vineyard with a dark chocolate bar clutched in its fist."
Hopefully, in a box I can put in my fridge.
PerkyMac at 11:28PM on 11/08/08
Acidity in wine can do a lot. Barbera is not nearly the prototypical acidic wine but definitely benefits from a grape thats been denied water and baked in the sun. I think more of a Sav. Blanc when I think of grassy, citric acidity. But they work well with light summer creams and instantly make me think of a summer day. As one of the four primary taste components its a huge part of wine and while not prevalent in all wine it certainly plays a part in many wines we don't think of as acidic. For barbera I think more of jammy, juicy, stone fruits that dance off your tongue while lacking any tannin that may leave you puckering unlike some its larger big red friends.
twoojoe at 2:34PM on 11/09/08