Acidity is what makes foods palatable, but too much acidity makes wine taste tart. If you’re tasting too much acidity in a wine, here are a few ways to adjust or adapt:
- Your first sip of the day will always be the most acidic. Try not to judge your first wine of the day until a few sips go by unjudged.
- Chilling any wine will help dampen the perception of acidity. Even 15 minutes in a refrigerator will help.
- Red wines above 70 degrees will be very acidic. There’s nothing wrong with chilling them down a little below 70 or keeping them in a cooler when you’re out at a picnic on a warm day.
- Eat cheese, tomato-based sauces, or vinaigrettes to tone down the perception of acidity in wines.
- It’s possible you have an ‘oxidized’ bottle if it is overpowering and smells of vinegar. It’s important to keep your bottles at a stable temperature under 70 degrees until you enjoy them. Temperature fluctuations will cause oxidized bottles.
- There’s always the possibility that you’ve purchased bad quality wine! Be sure to shop at a reputable wine shop like Salut!