Tasting notes decoded

Natural acidity

All grapes contain acidity in various forms, the major ones being tartaric and malic acids. The amount of natural acidity found in grapes will vary based on many factors but variety, climate and harvest date play major roles. In a warm climate, acids are metabolised by the grape faster, and as the grape reaches its maturity the natural acidity will drop. Sugar and acidity are some of the main factors used when deciding a picking date. If the natural acidity in the grape is too low, sometimes a winemaker will choose to add acidity to the wine or must, in the form of tartaric acid, in order to create a balanced wine. (Tasting note from p135)