It’s All About that Ac…id: The Highs and Lows of a Wine’s Acid

When I first started tasting wines “academically,” structure was new territory. 

Flavors? I had those down to the minutiae–fresh-picked vs. bruised, toasted vs. roasted, star anise vs. liquorice, or gardenia vs. generic white blossom. Designing over a dozen New Years’ Day Rose Floats gave me confidence in my floral and fruit notes. My baking passion covered pastry and spice. Being a foodie rounded out the savory side.

But now I was being asked to describe acid, tannin, and body—and not just the level, but the character. As if acid had a personality.

I remember thinking: Can I just get a simple lesson on high vs. low acid first?

The Set-Up

For this side-by-side, I chose two wines with similar flavor profiles. It’s easy to confuse flavor with structure—especially when citrus tricks your brain into assuming high acidity.

So instead of citrus, I went floral: 

• Torrontes — Altosur 2024 from the Sophenia Family (Uco Valley, Argentina)
• Gewurztraminer – Bestheim Alsace 2021 de Chasseurs de Lune

Both are pretty aromatic. Both scream flowers. Like English Garden potency.  But structurally? Very different. Especially with their levels of acid. 

Torrontes – The High Acid 

• Aromas: dried white flowers, chamomile, apple blossom, lemon rind.
• Body: medium with a solid finish
• Acid: unmistakably high

It wasn’t sharp or sour – but it built. A rising puckering sensation that took over the longer I held it in my mouth.

After swallowing, my mouth watered – but also felt oddly strippled, like the moisture had been pulled out and replaced with tension in my mouth. 

A quick sip? Fine.

Let it linger? That acid showed up with authority. 

Gewurztraminer – The Low Acid

The Gewurztraminer had a similar intensity of aroma and palate. 

• Aromas: elderflower, chamomile, white blossom, lemon juice, pear juice.
• Body: similar to the Torrontes. While less flat than most wines from this grape, it still presented with its “flabby” texture.
• Acid: Low, but….

On its own, it felt fresh – brighter than many Gewurztraminers.

But side-by-side?

Flat. Like a soda left out too long.

No puckering. No mouthwatering. Just soft, floral, settled.

The Real Lesson: The Switch

• Gewurztraminer –> Torrontes:
  • The Gewurzt felt easy and refreshing. Balcony-on-a-warm-day wine.Then the Torrontes hit.My mouth didn’t know what to do with all that acid. 
  • After the wine slid down my gullet, my lips were pursing, tongue dancing, instant intensity. 
• Torrontes –> Gewurztraminer:
  • The Torrontes was crisp, balanced, fresh. Then the Gewurz…
  • Syrupy. Heavy. Almost like leftover sweetness in a glass left overnight on the counter. 

So What Does “High Acid” Actually Feel Like?

Not just “tart.”

It’s:

• Puckering
• Mouthwatering
• Slightly drying
• Makes you want food
• Makes you want another sip.

That physical reaction – that’s your tell.