Acidity is an important structure in wine that is not often as appreciated as alcohol, but it is very important for rosé wines. It is a key factor in maintaining the quality of the wine by helping to preserve its freshness over time. There are three major acids found in wine: citric acid like what is found in citrus fruits, malic acid like what is found in green apples and tartaric acid found in grapes.
In the cooler climate regions, let’s say like Champagne, for example, the grapes that grow there will oftentimes grow to be under ripe or just barely ripe. That is based on the general cool climate of northern France. Given that the grapes are under ripe or barely ripe, the grapes develop and maintain a high level of acid and not a lot of natural sugar.
In very specific terms, outside of the normal conversation about acid in wines, in goes back to the pH level in the grapes. The initials pH stands for “power of hydrogen.” The pH is the measure
of the molar concentration of hydrogen ions in a substance. That’s basically the level of acid or alkalinity – a chemical measurement of a water’s ability to neutralize acids – of a solution. The scale ranges are from 0 to 14.
Like with the example of the dryness levels of sparkling wines, there are some concepts related to wine that are counterintuitive or contrary to our common-sense thinking.
The pH level scale is also counterintuitive. Items with ranges below 7 are acidic solutions. Items with ranges of 8 or higher are considered alkaline.
For example, lemon juice, vinegar and wine all come in under 4 on the scale: 2 for lemon juice, 2.2 for vinegar and 2.9 to 4 for wine. Then water comes in at 7, which is neutral, while the chemical lye comes in at 13 on the scale.
As the pH scale indicates, all wines have acid, from a high level to a moderate level. We really don’t want a wine to have a low-acid content because the wine will come across as lifeless and flat on the palate. When a wine touches your palate, it has a fresh, mouth cleansing quality. Since all wine has acid, that makes food and wine such a great combination. The wine works to either complement or contrast the dish, while the acid does the heavy lifting of cleansing your palate and getting you prepared for your next bite of food and next sip of wine.
Traditionally sparkling wines, by far, have the highest acid levels. These wines are ideal to either serve as an aperitif or throughout the dinner.
Before a meal, the acid cleanses your palate of any previous items you’ve tasted like gum or coffee. Then the acid makes your mouth water or “salivate,” which sparks your digestive system and make you hungry.
On the palate, higher acid rosé wines tend to be sharp, tart and tangy. Moderate-acid wines come off as a bit softer on the palate, more mellow. And moderate-minus acid wines feel smooth and creamy on the palate.