Acidity
High acidity
Definition
Strong titratable acid — makes the mouth water and cuts through fat.
Why this matters in wine
Riesling, Champagne, and many cool-climate whites.
Position inside its category
High acidity
Parent category
Acidity — Acid structure on a continuum from flat to nervy — the backbone that drives food pairing more than any other single trait.
Sibling descriptors
Opposite descriptors
More in Acidity
Appears in
Common food pairings
- Salmon
Frequently confused with
FAQ
- What does high acidity mean in wine?
- Strong titratable acid — makes the mouth water and cuts through fat.
- Why does high acidity matter for pairing?
- Riesling, Champagne, and many cool-climate whites.
- What is high acidity often confused with?
- Tasters often overlap high acidity with acidity, crisp, bright. Each descriptor has a distinct place in the wine vocabulary.