I emerged from the Columbus Circle subway station, maneuvering past the slow-moving sidewalk traffic with the dexterity and intensity of an Olympic track star.
I was being a typical New Yorker – in a major rush – on my way to the Museum of Art and Design on the Upper West Side of Manhattan. I was attending the first-ever Provence Iconic Panel and Experiential rosé wine tasting sponsored by Vins de Provence.
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.
Each wine region is equipped with its own geographical gifts that are distinct to that small or large section of land. It is a regional character that shines through. It is the wine’s natural identity. It is like having the fingerprints of a place all over the wine.
In the wine world, we call that “terroir.”
Terroir is a French word that translates into the word “soil” in English. This short word, however, extends so much further than just the soil of a parcel of land. The concept of terroir basically encapsulates the overall environment in which the grapes are grown on the vines.