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Three Wine Terms Worth Knowing
Acidity: A natural and important structural component of wine. Acidity is especially important in white wine. It is the element that leaves our mouth fresh and crisp and stimulates the appetite. Too much acidity in a wine and the wine will taste sour or acidic; too little acid and the wine will taste flat and clunky. Generally wines that are higher in acid come from cooler climates - it is here where the grapes do not have the opportunity to get as ripe. Think Champagne, Loire Valley, Germany, New Zealand.
Tannin: This compound is found in the skins, stems and seeds of grapes and is perceived by the mouth as astringent. Also, wine with a lot of oak treatment can exhibit tannin as well. It is the tannin component that contributes to the structure and longevity of many red wines. While too much tannin in a wine can offer a very bitter impression, if the tannins are well balanced with the elements of fruit, acid and alcohol, the results can be wonderful. Tannins bind with proteins, so taking a full-bodied red wine that is high in tannin and pairing it with a protein such as a meat dish, will result in a smoother, mellower taste.
Body: When you talk about the thickness, richness or viscosity of wine, you are referring to a wine's body. This is a tactile sensation. Wines that are concentrated, well extracted, and have high alcohol, will be perceived as fuller-bodied; wines that are lower in alcohol and often hail from cooler regions will be lighter in body. This concept is important when you are thinking about wines to enjoy either on their own or with food.
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