What does VA mean?
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sdew@charter.net
- Posts: 1
- Joined: Sat Jan 20, 2007 6:36 pm
- Location: pasadena, California, United States of America - USA
What does VA mean?
I've been drinking wines for 10 years, ports for three, and joined this great site tonight. So save me some time please, what does VA mean?Is it generally considered a good characteristic if controlled, does it go down with age, etc? I infer it has to do with that port burn, and assume that that is a function of alcohol and tannin. Help. Thanks
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Guest
Volatile Acidity
VA = Volatile Acidity
I'll let the VA experts chime in here on all the nuances of VA, but below is a link to an intro article on VA.
http://www.wineint.com/story.asp?storyCode=1908
I'll let the VA experts chime in here on all the nuances of VA, but below is a link to an intro article on VA.
http://www.wineint.com/story.asp?storyCode=1908
Steve,
Welcome to the website and what a great way to start with your first post. I hope this will provide some answers for you. It is "normally" considered a "flaw" in the vast majority of wine types. It can really ruin most of them and at least provide some unpleasantness aromatically as well as on the palate. Some relate it to nail polish, some call it varnish like, others have used banana as the descriptor. Regardless, it rarely is something that is a desired quality. Like other acidity in wine, it does not dissipate with aging. It may show differently, may even seem to integrate ... but when tested in a lab, acidity does not go away.
For me, it has little to do "with that port burn" which is more a factor of the 20% alcohol by volume and at times the aguardente, (neutral grape brandy) added to Port which happens during the "fortification process."
Although VA usually is sensed in a negative connotation, it is welcome by many Madeira lovers, as it adds extraordinary complexity on the nose and palate ... in a similar way that the "petrol" or "diesel" qualities that can be found in some German Rieslings are very pleasant to enthusiasts.
Welcome to the website and what a great way to start with your first post. I hope this will provide some answers for you. It is "normally" considered a "flaw" in the vast majority of wine types. It can really ruin most of them and at least provide some unpleasantness aromatically as well as on the palate. Some relate it to nail polish, some call it varnish like, others have used banana as the descriptor. Regardless, it rarely is something that is a desired quality. Like other acidity in wine, it does not dissipate with aging. It may show differently, may even seem to integrate ... but when tested in a lab, acidity does not go away.
For me, it has little to do "with that port burn" which is more a factor of the 20% alcohol by volume and at times the aguardente, (neutral grape brandy) added to Port which happens during the "fortification process."
Although VA usually is sensed in a negative connotation, it is welcome by many Madeira lovers, as it adds extraordinary complexity on the nose and palate ... in a similar way that the "petrol" or "diesel" qualities that can be found in some German Rieslings are very pleasant to enthusiasts.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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Dave Johnson
- Posts: 86
- Joined: Tue Feb 21, 2006 12:24 pm
- Location: Seattle, Washington, United States of America - USA
"KiilerB"....your comment caught my eye about the 85's and VA. I didn't realize that there is a correlation. I tried DOW 85 twice last year, both spoiled by intense VA, but I attributed the problem to "signs of seepage" with both bottles.
So I guess I have two questions:
1) Are the 85's tainted with VA in general ? (sure havn't noticed it in Grahams)
2) Can "signs of seepage" and VA have anything to do with each other?
Thanks
Dave
So I guess I have two questions:
1) Are the 85's tainted with VA in general ? (sure havn't noticed it in Grahams)
2) Can "signs of seepage" and VA have anything to do with each other?
Thanks
Dave
A couple of thoughts spring to my mind reading this thread:
(1) the port burn mentioned by Steve can sometimes be a symptom of not having allowed the port to sit in the decanter for long enough (or sometimes for too long) before drinking
(2) I don't believe that there is a correlation between VA and leaking bottles. From my limited understanding of the cause of VA, it is more to do with hygiene of the environment in which the wine is made. One possible cause of VA being bacterial contamination.
Alex
(1) the port burn mentioned by Steve can sometimes be a symptom of not having allowed the port to sit in the decanter for long enough (or sometimes for too long) before drinking
(2) I don't believe that there is a correlation between VA and leaking bottles. From my limited understanding of the cause of VA, it is more to do with hygiene of the environment in which the wine is made. One possible cause of VA being bacterial contamination.
Alex