Acidity

[Robert O.]

I am fairly new to both port and wine. Although I have been drinking both for many years, it was really only recently that I began to look at them in a manner that went beyond "I liked it" or "I didn't like it".

I am not sure what people mean when they say "acidic". In terms of taste, what dies acidity taste like?

[Frederick Blais]

ok.... Lets say to sum it quick ... your nose perceive the flavours when you smell your wine and when you taste it.

Your tongue, cheak and palate are perceiving the structural components. Acidity is one of them. The best way to feel extreme acidity is to taste an orange, citrus, grapefruit.... I guess you see my point.

Acidity is not a taste but a perception in your mouth. With port you want acidity to be balance with sugar and tannins for Vintage for example. Acidity is what keeps alive a wine when tannins and young fruit are passed, it is a vital components to keep any wine alive trough age.

Here is an image of a tongue with perception an its sensitive area on the tongue. Ok its in french, the yellow bars are those associated with acidity.


I hope this helps!

[Kris Henderson]

To add to Frederick's excellent post, acidity is a tart sensation that you will feel on the sides of your tongue. It can make your mouth water and have a puckering effect.

To experience raw acidity, drink the juice of a lemon. To get a feel of acidity in wine, try a white Burgundy which usually has a lot of acidity.

[Roy Hersh]

Hi Robert,

To add to these excellent and informative posts by Fred and Kris ...

Take a glass of water and have a sip. Notice how it tastes and feels within your mouth. Now squeeze in the juice of a fresh lemon or grapefruit and notice not only the difference in taste, but the reaction of your salivary glands and parts of your mouth and tongue. FEEL the reaction!

Like acidity, TANNINS are not something you really "taste" as neither has a specific flavor. It is far more of a sensory perception within your mouth and around your tongue. So at least for me, I "feel" acidity and tannins in a wine and perceive them differently than something I am able to taste. Some people "taste bitterness" from tannins. For me, that is another dynamic then your typical tannins.

BTW, although tannins vary dramatically in Ports of all types, by vintage and producer (not to mention the Port category) ... I never get an overwhelming sense of acidity in Port wine. Yes, it is nearly ALWAYS present in differing degrees. However, acidity in Port is nowhere near as prevalent (nor does it provide the razor-edged "cut") as in your typical German Riesling, most Italian wines or Madeira ... as just a few examples.

I believe that this is due to the extreme heat in the Douro compared to almost any other growing area. Even though the altitudes of some vineyards can be pretty high, the heat driven more extreme by the schistous soil counteracts the natural acidity that would typically be in the grapes. I have heard some people pontificate that it has to do with the innate character of the Douro grapes. Honestly, I don't buy it, although I am sure it does have "some" bearing. Nonetheless, more often than not there is usually enough acidity to counter-balance the residual sugar which prevents Port from seeming "cloying."

For example, in 2003 when Europe's vineyards baked and many wines were ruined or at least the yields were drastically reduced, the same temperatures also appeared in the Douro. Fortunately, this had little effect as the temperatures were pretty typical for what normally takes place there (maybe a couple of degrees warmer than usual) but let's not forget that 2003 was a pretty stunning vintage and a generally declared one at that.

[Robert O.]

Wow, thank you everyone for such thorough and easy to understand explanations. I know exactly what you are talking about. You answered my question and I learned a bit more to boot. I was thinking of it as a taste and that was what was confusing me.