{"id":11367,"date":"2020-01-16T12:00:00","date_gmt":"2020-01-16T17:00:00","guid":{"rendered":"https:\/\/divinonyc.com\/blog\/?p=11367"},"modified":"2022-01-16T12:47:37","modified_gmt":"2022-01-16T17:47:37","slug":"learn-about-acidity-in-wine","status":"publish","type":"post","link":"https:\/\/divino.wine\/learn-about-acidity-in-wine\/","title":{"rendered":"Learn About Acidity In Wine &#8211; Day 10"},"content":{"rendered":"\n<p><em>DiVino may earn commissions from qualifying purchases.<\/em><\/p>\n\n\n\n\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"ast-oembed-container \" style=\"height: 100%;\"><iframe title=\"Learn About Acidity In Wine - Day 10\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/5ADr5Xq522c?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p>WATCH on <strong><a href=\"https:\/\/youtu.be\/5ADr5Xq522c\">YouTube<\/a><\/strong>.<\/p>\n\n\n\n<p>Learn about acidity in wine on Day 10. Where does acidity in wine come from? How do you evaluate it, and  why is it so important to the structure and lifespan of the wine. <\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">WINE&nbsp;OF THE DAY<\/h2>\n\n\n\n<p><a aria-label=\"Guidobono (opens in a new tab)\" rel=\"noreferrer noopener\" href=\"https:\/\/www.guidobono.it\/\" target=\"_blank\"><strong>Guidobono<\/strong><\/a> Barbera d&#8217;Alba 2017. <br>Find a Barbera on <a href=\"https:\/\/tinyurl.com\/556hnzn8\"><strong>Wine.Com.<\/strong> <\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MATERIALS<\/h2>\n\n\n\n<p>Cherries, cherry pie filling, a lemon<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FOLLOW ALONG!<\/h2>\n\n\n\n<p>Drink&nbsp;wine&nbsp;along with me, Annie, and learn to engage all of your senses in a powerful new way.&nbsp;<a href=\"https:\/\/bit.ly\/YouTubeDiVino\"><strong>SUBSCRIBE<\/strong>&nbsp;<\/a>to the channel to follow along.<\/p>\n\n\n\n<p>Stay updated when you enroll in DiVino&nbsp;Wine&nbsp;School. You\u2019ll have full access to class notes from every episode available to download directly from our site. <strong><a href=\"https:\/\/divino.wine\/register\/\" target=\"_blank\" rel=\"noreferrer noopener\">ENROLL<\/a><\/strong> TODAY!<\/p>\n\n\n\n<label for=\"element-toggle\">Video Transcript<\/label>\n\n<div id=\"toggled-element\">\n    <h2>VIDEO TRANSCRIPT<\/h2>\n    <p>**THUMBNAIL**<\/p>\n    <p>EP10_ Describe Acidity in Wine Tasting (File name)<\/p>\n    <p>Wine: Barbera D\u2019Asti<\/p>\n    <p>Scent: Black Cherries (can of cherries)\/ Blackberries\/ something\n    acidic like lemon (props)<\/p>\n    <p>TITLE\/SCREEN:&nbsp; DiVino\n    Wine School (animated logo)<\/p>\n    <p>Hi everyone!<\/p>\n    <p><strong><em>(HOOK) Today we are going to talk about something you can do right now\n    to learn more about wine tasting. Stick around to learn more about acidity in\n    wine tasting!<\/em><\/strong><\/p>\n    <p>TITLE\/SCREEN:&nbsp; 21 DAYS\n    TO WINE<\/p>\n    <p>TITLE\/SCREEN:&nbsp; DAY 10\n    \u2013 Learn about Acidity in Wine<\/p>\n    <p>Welcome back to DiVino Wine School.&nbsp; I\u2019m Annie and we are diving right back into\n    the actual tasting part, or GUSTATORY evaluation of wine.<\/p>\n    <p>Today\u2019s episode is all about acid. <\/p>\n    <p>Acidity in wine tasting is as much about taste as it is\n    about texture.<\/p>\n    <p>TITLE\/SCREEN:&nbsp; Acidity\n    in wine tasting is as much about taste as it is about texture.<\/p>\n    <p>Whereas tannins, which we\u2019ll cover in the next episode, are\n    more a feeling than a flavor.&nbsp; That can\n    be confusing, but that is why I am here. And as usual, if you have questions,\n    please comment below. I promise to read them and do my best to reply. <\/p>\n    <p>So how do we talk about acidity and what does that mean for\n    your wine?<\/p>\n    <p>Think of lemon juice, the way it tingles on the tip and\n    along the edges of your tongue. &nbsp;Better\n    yet, if you want to grab a lemon slice, press pause. I\u2019ll wait! &nbsp;<\/p>\n    <p>TITLE\/SCREEN:&nbsp; Grab\n    some Citrus! <strong><em>*Optional Graphic.<\/em><\/strong><\/p>\n    <p>For those of you have one, rest it on your tongue and see\n    how that feels. <\/p>\n    <p>BROLL \u2013 me doing something cute\/funny with lemon. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Grab\n    some Citrus! <strong><em>*Optional Graphic.<\/em><\/strong><\/p>\n    <p>Acid, <strong>citric acid<\/strong>\n    in particular, works like a naturally occurring preservative. You\u2019ve probably\n    seen it as an additive in all kinds of things. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Citric\n    Acid is a naturally-occurring preservative. <\/p>\n    <p>The younger the grapes and the younger the wine, the more\n    acidity is present.<\/p>\n    <p>And some grapes are naturally more acidic than others. Like\n    some people\u2026.<\/p>\n    <p>TITLE\/SCREEN: The younger the grapes and the younger the\n    wine, the more acidity is present.<\/p>\n    <p>Remember all those words for Acid we talked about in DAY\n    3?&nbsp; (Insert title)<\/p>\n    <p>TITLE\/SCREEN:&nbsp; Day 3 \u2013\n    (Insert Title)* <\/p>\n    <p>When a wine is described as being extremely crisp, bright,\n    fresh, or having a lot of energy or verve, that means it is young, or still\n    very exuberant for its age.&nbsp; (Like me?)\n    Just kidding. <\/p>\n    <p>Go ahead and pour yourself some wine now, if you\u2019ve got it.\n    Let me know in the comments what you brought. <\/p>\n    <p>We evaluate acidity in a few ways. &nbsp;&nbsp;<\/p>\n    <p>1) Is it intense? <\/p>\n    <p>TITLE\/SCREEN:&nbsp;\n    Intensity (individual or bullet list to my side). <\/p>\n    <p>Is it the first and primary thing you feel or notice about\n    the wine when it hits the palate or is it a bit of an afterthought compared to\n    the other sensations like the body or the sweetness? <\/p>\n    <p>2) Is it long-lasting or does it fade pretty quickly?<\/p>\n    <p>TITLE\/SCREEN:&nbsp; Finish<\/p>\n    <p>Even after you swallow and exhale, do you feel some tingling\n    in your throat and the back of your mouth? Sometimes you can feel the acidity\n    bouncing around on your tongue. That\u2019s when we use words like zesty and lively\n    or long, clean finish. <\/p>\n    <p>Acidity is a distinguishing characteristic of a lot\n    different grape varieties, as well as growing areas.<\/p>\n    <p>You can expect wines from cooler, or mountainous areas to\n    have high acidity. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Cooler\n    climates often produce higher acidity.<\/p>\n    <p>Wines that are made to age for a long time, like Bordeaux,\n    Burgundy, Barolo, and Brunello, are made from grapes grown and harvested in\n    such a way as to insure high acidity while they mature in the cellar. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Wine\n    that are made to age, contain higher acidity.<\/p>\n    <p>When you are drinking a wine known for its acidity, like\n    Riesling, remember that is an important and positive quality. <\/p>\n    <p>Sangiovese, the Brunello and Chianti grape, as well\n    Nebbiolo, the Barolo grape, can come across as very sharp when they are young.\n    That\u2019s a nicer way of saying acidic.&nbsp; \u201cExtremely\n    crisp\u201d is even nicer. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Wines\n    made with Sangiovese and Nebbiolo can come across as \u201csharp\u201d when they are very\n    young. <\/p>\n    <p>Acidity works as a balance to sweeter wines, extremely\n    aromatic wines and very dense, full-bodied wines that really sit on your\n    palate. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Acidity\n    works to balance sweeter wines.<\/p>\n    <p>We will get into this more and more in the upcoming\n    episodes, but remember, the key to FINE WINE&nbsp;\n    is balance. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Fine\n    wine = balanced wine. <\/p>\n    <p>A harmony of every aspect of the multisensory\n    experience.&nbsp; From what you see and smell\n    to what you feel and taste. <\/p>\n    <p>I brought a <strong>Barbera\n    d\u2019Asti<\/strong> with me today. I also brought some tart black cherries, fresh and\n    canned to practice smelling (TBD or blackberries)<\/p>\n    <p>The Barbara grape is notoriously acidic, but it also has\n    some other distinctive qualities, like aromas of piquant black cherries wild, brambly\n    blackberries. There\u2019s a rustic earthiness to it which when accompanied by this\n    very bright acidity gives a juicy, almost chewy quality. <\/p>\n    <p>TITLE\/SCREEN: Barbara has a way of really filling up your\n    palate while never weighing it down. <\/p>\n    <p>Barbara has a way of really filling up your palate while\n    never weighing it down.<\/p>\n    <p>Have you ever had an aged and intensely aromatic aged\n    Riesling?&nbsp; Riesling connoisseurs love the\n    way the wine glistens in the glass, exudes a luscious bouquet of fruit and\n    floral aromas, blankets the palate like pure satin and explodes with sweet\n    peach and apricot flavors. <\/p>\n    <p>But the finish is pristine, and clean with a perfect,\n    pin-prick of &nbsp;acidity that keeps you\n    wanting another sip. <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Acidity\n    can make your mouth water.<\/p>\n    <p>Along those same lines, acidity is also important in wine\n    and food pairing. &nbsp;<\/p>\n    <p>Food and wine work together to bring out the best in each\n    other, something we discuss more in the videos to come.&nbsp; <\/p>\n    <p>TITLE\/SCREEN:&nbsp; Food\n    and wine work together to bring out the best in each other<\/p>\n    <p>Acidity, along with bubbles, and tannins helps to clean your\n    palate after every bite, especially if you are eating something creamy or fatty\n    or saucy. Likewise, the creaminess or fattiness in food helps to temper the\n    acidity in wine, which makes for a smoother finish. <\/p>\n    <p>Let me know in the comments what you drank today and if you\n    have any questions. And make sure to subscribe and give the video a thumbs up\n    if you liked it.<\/p>\n    <p><strong>**TITLE\/SCREEN \/\/\n    Graphic THUMBS-UP&nbsp; OR Subscribe &amp;\n    Enroll!<\/strong><\/p>\n    <p>See you next time! <\/p>\n    <p>Cheers! <\/p>\n    <p>END TITLE\/SCREEN: Wine is a language. Learn how to speak it.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>WATCH on YouTube. Learn about acidity in wine on Day 10. Where does acidity in wine come from? 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