15. Structural Components in Wine: Acidity
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Website: www.wineeducate.com
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Email: joanne@wineeducate.com
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In this episode of the Wine Educate Podcast, host Joanne Close kicks off a new series exploring the structural components of wine, starting with acidity. Learn how acidity develops in grapes, how it’s measured, and how to detect it on the palate. Joanne breaks it all down in an engaging, easy-to-understand way—drool test included!
Resources:Previous Episodes:
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Episode 10: Evaluating Wine Using the SAT
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Episode 11: What is BLIC and How to Use It?
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What’s in This Episode: Introduction:-
Recap of previous episodes and introduction to the new series.
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Why acidity is crucial to wine structure and balance.
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How acidity changes during ripening and why it’s important.
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The relationship between sugar, acidity, and harvest timing.
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pH vs. Total Acidity (TA): What the numbers mean.
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TA Ranges:
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High acidity: 6.5 – 9.0 g/L (Riesling, Champagne, Nebbiolo)
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Medium acidity: 4.5 – 6.5 g/L (Tempranillo, Merlot)
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Low acidity: Below 4.5 g/L (Viognier, Gewürztraminer)
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The drool test: What it is and how it works.
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How acidity makes wine feel fresh, crisp, and mouthwatering.
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Lemons and green apples – Classic acidity indicators.
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Sour Patch Kids – A surprising acidity reference.
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Sweet wines like Sauternes and Tokaji – Why acidity is essential for balance.
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Why high-acid wines age longer & retain color.
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How acidity contributes to wine stability and freshness.
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Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup
-
Website: www.wineeducate.com
-
Email: joanne@wineeducate.com
-
Instagram & Facebook: @wineeducate