Style Guide
Acidity in Wine
Reviewed by Morgan Dannels, Head Sommelier · Last updated May 14, 2026
Sip Tip
The sharp, mouthwatering sensation you feel from wine acidity comes primarily from tartaric acid, which is almost uniquely found in grapes among all fruits — the vine actually synthesizes it in the berry itself rather than drawing it from the soil.
Acidity is what makes wine feel alive in your mouth. It's the refreshing, mouth-watering sensation that originates in the grapes themselves. High-acid wines wake up your palate. They feel crisp and bright. Low-acid wines have a softer, rounder character.
When pairing wine with food, acidity is important. Excessive acidity can make a wine taste unpleasantly tart. Insufficient acidity causes the wine to lose its refreshing quality. In sweet wines, acid is crucial. It balances the sugar and keeps the wine from tasting unpleasantly sweet.
How to Identify It
Your mouth will tell you. High-acid wines make you salivate. They leave your mouth feeling crisp and sharp. Low-acid wines don't trigger that response. They feel softer and rounder. If a wine feels flat, it may lack sufficient acidity. If it tastes unpleasantly acidic, the wine has too much.
Best Examples
Sauvignon Blanc and Riesling are textbook high-acid whites. Chablis brings that same refreshing, bright character. On the red side, Chianti, Pinot Noir, and Cabernet Sauvignon all sit in the high-acid category.
- •Sauvignon Blanc: crisp, refreshing, triggers that mouth-watering response
- •Chablis: a benchmark for bright, high-acid white wine
- •Chianti: a high-acid red that demonstrates the style well
Food Pairings
Align the acidity level in your wine with the acidity in your dish. Your wine needs to match or exceed the acidity on the plate, or it will fall flat. Wines with strong acidity slice through fatty and rich dishes. If your plate combines richness with something tangy, like slow-cooked meat in a tomato-based sauce, reach for a wine with plenty of acid.
- •Tomato-braised dishes: the combination of fat and acid calls for a high-acid wine
- •Rich, fatty foods: bright acidity balances the richness
Sommelier's Take
Acidity becomes essential when you're pairing wine with food. Put a wine without enough acid next to a dish like tomato-braised meat and the wine will taste out of balance.