Acidity is an important part of a wine’s structure that prevents a wine from being “flabby”. It’s what gives you that tingling sensation on your tongue and makes you salivate. You could describe a high-acidity wine as “crisp”, “zesty” or “refreshing”. In extreme cases even as “tart” or “sour”.

Acidity occurs naturally in the grape, but it’s also something that can be modified during the winemaking process.

High-acidity wines are great for pairing with food because acidity provides balance and also cleanses the palate. Since high-acidity wines prime the salivary glands, they are often served as an apéritif before a meal.

Wines with high acidity: Riesling, Chablis (chardonnay from Bourgogne/Burgundy), sauvignon blanc, bubbly, Chianti, pinot noir, baco noir

Effervescence is not the same as acidity but produces similar sensations on the palate.