Wine descriptions can range from helpful to absurd. Most of the time, half the words that are used on a label or a wine list, are purely for marketing purposes. If you can identify the 5 main wine characteristics of a wine, then you’ll be in a better position to describe the wine, and figure out what you like and dislike about each grape variety.
Now, I go into full details of all the wine characteristics and have a step by step process for wine tasting in my Online Wine Tasting Course, but sometimes it’s helpful to see it written first. Then I do suggest enrolling and seeing wine tasting in action. This will help you pick apart each one from the other.
The 5 Basic Wine Characteristics
Acidity
Sweetness
Body
Tannin
Alcohol
Wine Characteristics: #1 Acidity
Acidity in wine is how tart or sour the wine tastes. Acidity is the backbone of wine and can be the difference between a great wine and a meh wine. The pH level of wine is about a 3 which is in the range between lemon juice (very acidic) and coffee (still pretty acidic).
Types of Acids in Wine
There are 3 major types of acid in wine; tartaric, citric, and malic acid. These acids are found in the grapes themselves and are not a byproduct of fermentation. However, lactic acid is another wine acid that is the result of winemaking intervention. The process of malolactic fermentation converts malic acid into lactic acid. This process is what gives Chardonnay its buttery taste.
Acid Levels at Grape Harvest
As grapes ripen, acidity levels drop and sugar levels rise in the grapes. When a grape is ripe, it’s sweet. It is imperative to harvest the grapes before either get out of balance. If you harvest too soon, your wine will be sour with low alcohol. If you harvest too late, your wine will be high in alcohol and feel flat without the proper acidity to lift it up.
White grapes are usually harvested earlier in their ripeness than red grapes. This assures the white wine it produces will have a nice amount of acidity. Conversely, red grapes are let to ripen a bit longer in order for the grapes to reach phenolic ripeness, or for the wines to not be bitter from unripe tannins.
How Acidity Helps Wine Age
Acidity is also imperative in whether a wine can age. Acid slows down oxidation. Oxygen is the essential in ageing a wine but too much oxygen too quickly will ruin a wine. Wines with higher acid have more longevity than wines with lower acid.
Words Used to Describe Acidity in Wine
Words used to describe high acid wines: bright, sharp, tart, zesty, crisp, and fresh.