Covert wrote:Good question. They sure do, but I for one have trouble differentiating acid and fine tannins in red wines. I even bought a pH meter, but I don't think I ever got it calibrated correctly. If I ever tasted wine with experts that would be the first differentiation that I would explore.
I await responses with you.
Tartaric and the other acids usually register at the sides of the tongue, sometimes they can even curl the tongue at its sides. They also remind of acidic fruits like lemons, lime, apple, etc.
Thomas wrote: But for an indication of how a red wine with high acidity can taste, try Barbera--an Italian one.
Dave Erickson wrote:One of the reasons many Italian red wines are considered "food" wines is that many of them (Barbera comes to mind) balance sugars with acids rather than with tannins, and acids make your mouth water, which makes you crave food!
Covert wrote:Thomas wrote: But for an indication of how a red wine with high acidity can taste, try Barbera--an Italian one.
Now that you mention it, I did have an Italian red where I commented that it was really acidic. I had forgotten, but now I can kind of remember the experience. Thanks. That actually answers my question.
Dave Erickson wrote:A wine will be more overtly acidic if it has not been through malolactic fermentation, where malic acids are converted to softer lactic acids. That's why, for example, Chablis is usually tarter and livelier than a barrel-aged Montrachet. In the former, malolactic fermentation is suppressed, in the latter, it is most often encouraged.
Bob Parsons Alberta. wrote:The thing I sometimes notice is the tip of the tongue sensation? I am OK with the gum/roof of the mouth feeling(!!) but the tongue? Is this the effect of higher acidity level? I once read somewhere it was something to do with salt?!!!
Edit I have just looked at Jamies book and he goes into a lot of info obviously, Ch 20, he talks about flavour and its perception. Will give it a good read later on.
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