Description (also angular, hard, rugged, pointed, brittle, austere) for a wine in the context of a wine evaluation or wine talk. This is characterised by a high content of acids and/or tannins with an astringent effect. These substances have an intrusive effect or are not harmoniously integrated into the flavour profile. The main cause of acidity is the sharp-tasting malic acid, the proportion of which is high in unripe grapes.
If the above-mentioned substances are too pronounced, this has an unpleasant or even faulty flavour and signifies a wine defect. Terms with negative connotations when the acidity is too high are described as aggressive, acetic, sour(sour wine) or sharp, which can indicate a possible wine defect. Related terms with positive connotations depending on the acidity are lively, nervy, racy, crisp, rezent, acid-emphasised, tangy and steely.
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“