A Paragraph About “Acid”
"Acidity" is a scary word, isn’t it? It sounds… Harsh. Sharp. Startling. Well, it can be. But in wine and food, it can also (and should also) be the essential component in a greater balancing act. Think about that squeeze of lemon juice on a big bowl of linguini and clams. The acid in the lemon cuts through the fatty shellfish and olive oil, and suddenly, the whole thing comes together. When a wine is in balance, it tastes better with food, it ages gracefully, and just tastes more… complete. A lot of very popular wines on the market have low levels of acidity because of the American obsession with "smooth" wines. Or wines that are so jammy they go down like fruit juice. More on that some other time, but let me put it this way: Acidity, that mouth watering, thirst quenching quality that makes wine so wonderful? When there’s enough of it, each sip it will make you want to take another bite of food. And then another sip of wine. Ahhhh. And then another bite of food. Mmmm. It makes your entire eating/drinking experience complete. Now tell me, oh reader, what could be "smoother" than that?