In simple terms, about the freshness, balance, and "liveliness" of wine. If tannins are the backbone of wine, and anthocyanins are its color, then acidity is its energy. It is acidity that makes wine:

• fresh 
• juicy 
• live gastronomic. 

In this article we will discuss:

What is acidity

where does it come from

What is acidity

where does it come from

how to taste it

and why is it so important for Argentine wines?

Acidity is the natural organic acids found in grapes. The main acids in wine are: 

•  tartaric 
•  malic 
•  lactic (after malolactic) 

 👉 Acidity is not a "sour taste," but a sensation of freshness and tension in the mouth.

• Salivation 
•  A feeling of juiciness 
•  A slight tingling sensation on the tongue

📌 If saliva collects in the mouth, there is acidity.

Acidity develops in the berry even before harvest. It depends on:

🍇 Grape ripeness → the longer the berry hangs, the lower the acidity 

 🌡 Climate → cooler climate = more acidity

→ malic acid is converted into softer lactic acid

📌 This is why harvesting is a strategic decision.

🔹 High acidity

• freshness 
• energy 
• lightness 
• gastronomic

• softness 
• lightness 
• sometimes 
• dullness

👉 Without sufficient acidity, the wine feels "heavy."

Acidity is one of the main factors in wine longevity.

👉 Wine with good acidity:

ages longer 

retains freshness

doesn't "fall" over time.

Without it, wine quickly loses its shape.

Argentina is interesting because it combines: 

•  ☀️ Bright sunshine 
•  🏔 High-altitude vineyards 
•  🌬 Dry climate 

 The altitude helps maintain acidity, even at high ripeness. 

•  👉 Therefore, Argentine wines are often: rich 
• but not flat
• ripe
• but lively.

📌 Acidity is:

• freshness
• energy 
• balance

👉 A good wine is neither the most acidic nor the softest, but balanced.