Sensivity for acid in wine

[ufo]

Have any of you guys developed any sensivity towards acidity of wine throughout your wine drinking? Suddenly out of the blue any wine I drink just tastes too acidic too me, specially reds. Even the wines from my cellar which I have drunk previously and tasted balanced tastes too acidic!?!?! Any comment and/or explanation is welcomed. I am so baffled

[Rawshack]

Have any of you guys developed any sensivity towards acidity of wine throughout your wine drinking? Suddenly out of the blue any wine I drink just tastes too acidic too me, specially reds. Even the wines from my cellar which I have drunk previously and tasted balanced tastes too acidic!?!?! Any comment and/or explanation is welcomed. I am so baffled

I had a Yalumba Pinot Grigio a couple of weeks back, that while delicious, had me reaching for the antacid tablets

I think a lot depends on what you've eaten, and the current lunar cycle. Really, sometimes my palate can be really on form, and other days it barely registers that I'm actually drinking wine.

Is there some sort of pattern when you get the bonus acidity? Different foods/drinks etc (i.e. coffee, unsurprisingly, wipes my palate out completely)

[dazza1968]

Have any of you guys developed any sensivity towards acidity of wine throughout your wine drinking? Suddenly out of the blue any wine I drink just tastes too acidic too me, specially reds. Even the wines from my cellar which I have drunk previously and tasted balanced tastes too acidic!?!?! Any comment and/or explanation is welcomed. I am so baffled

12 to 18 months ago i found this was happening so i added a couple of things into my diet like yogurt and have no longer any problems with the acidic side of wine.I was eating some rennie tablets and that was okay for a while but didnt get to the problem of too much acid in my system . also started to eat more sweet fruits such as banana , pears etc

it worked for me

Regards Dazza

[Tom Munro]

I worked in Bordeaux last year and the weather was a washout. As a result (the reasons were more complicated than its worth going into here), we ended up being obliged to pick our Sauvignon B and Semillon with excruciatingly high levels of acidity. Various tricks were pulled to corect the problem - but it was quite a traumatic experience for me (as I was responsible for running the show at this particular winery, which to make matters worse, is owned by very good friends of mine). As a result of this exposure to a very high acid vintage, I now find myself criticising wines left, right and centre for having too much acidity - but other tasters of the same wines do not find them too acidic at all. My conclusion from all this has been that exposure to an extreme taste sensation (in this case acidity) can lead to a prolonged (and somewhat irrational) aversion to it. I'm hoping this will just pass with time...

[Daryl Douglas]

It's variable for me. Sometimes I think I'm finding what I think to be a bit too much added acid, particularly in reds. That diminishes my enjoyment of the wine being consumed at the time. But it could also be simply palate variation or bottle variation - it doesn't always happen consistently with the same wine.

Cheers

daz

[Bick]

I've read that its common practice in Australia to add a fair amount of acid to wine during the production process, even for riesling (i.e. supplementation with exogenous acid). This probably has something to do with it seeming so noticeable. In cooler climates, this is neither common nor necessary. I think Decanter had an article on it recently.

[jeremy]

Daniel Schuster has criticised the over acidification of Australian reds. I'm in no position to comment on that, but for me personally I'm happy enough with most Oz wines' acidity, barring my thoughts of what it is doing to my teeth.

[Lorraine]

Could you be pregnant!!

My sensitivity to Acid (and tannin) increased during both of my pregnancies and all wine took on much tougher appearances. Had to adjust my palate accordingly for the timeframe.

[Rawshack]

I've read that its common practice in Australia to add a fair amount of acid to wine during the production process, even for riesling (i.e. supplementation with exogenous acid). This probably has something to do with it seeming so noticeable. In cooler climates, this is neither common nor necessary. I think Decanter had an article on it recently.

I would have thought that Tartaric acid would only be added to cheaper wines from the warmer climates... Surely quality Riesling from Clare/Eden valleys wouldn't be..?

[ufo]

Could you be pregnant!!

My sensitivity to Acid (and tannin) increased during both of my pregnancies and all wine took on much tougher appearances. Had to adjust my palate accordingly for the timeframe.

Hi Lorraine,

Many thanks for your comments, but I am not female. I suppose this is what happens if you use a name makes no sense. Anyway thanks again.

Arnie

[ufo]

Have any of you guys developed any sensivity towards acidity of wine throughout your wine drinking? Suddenly out of the blue any wine I drink just tastes too acidic too me, specially reds. Even the wines from my cellar which I have drunk previously and tasted balanced tastes too acidic!?!?! Any comment and/or explanation is welcomed. I am so baffled

I had a Yalumba Pinot Grigio a couple of weeks back, that while delicious, had me reaching for the antacid tablets

I think a lot depends on what you've eaten, and the current lunar cycle. Really, sometimes my palate can be really on form, and other days it barely registers that I'm actually drinking wine.

Is there some sort of pattern when you get the bonus acidity? Different foods/drinks etc (i.e. coffee, unsurprisingly, wipes my palate out completely)

No, there is no pattern. We have not changed anything in the way of how we consume wine. As I mentioned this is not happening with the new wines I try, it is happening with aged wines from my cellar. Just because of this I opened 5 bottles that I have drunk previously and tasted fine in one night last week and they all tasted too acidic. Definetely something going on with my palate but dont know what!?!?

[ufo]

Have any of you guys developed any sensivity towards acidity of wine throughout your wine drinking? Suddenly out of the blue any wine I drink just tastes too acidic too me, specially reds. Even the wines from my cellar which I have drunk previously and tasted balanced tastes too acidic!?!?! Any comment and/or explanation is welcomed. I am so baffled

12 to 18 months ago i found this was happening so i added a couple of things into my diet like yogurt and have no longer any problems with the acidic side of wine.I was eating some rennie tablets and that was okay for a while but didnt get to the problem of too much acid in my system . also started to eat more sweet fruits such as banana , pears etc

it worked for me

Regards Dazza

I comsume at least 2 kg of home made yogurt every week and heaps of fesh fruit so I don't think anything wrong on that side.

[ufo]

It's variable for me. Sometimes I think I'm finding what I think to be a bit too much added acid, particularly in reds. That diminishes my enjoyment of the wine being consumed at the time. But it could also be simply palate variation or bottle variation - it doesn't always happen consistently with the same wine.

Cheers

daz

Well that's what my worry is. It is not bottle variation. Any bottle that I opened past two weeeks or so tastes to acidic and can not enjoy the wines

[ufo]

I've read that its common practice in Australia to add a fair amount of acid to wine during the production process, even for riesling (i.e. supplementation with exogenous acid). This probably has something to do with it seeming so noticeable. In cooler climates, this is neither common nor necessary. I think Decanter had an article on it recently.

I would have thought that Tartaric acid would only be added to cheaper wines from the warmer climates... Surely quality Riesling from Clare/Eden valleys wouldn't be..?

No it is very common in Au to add acid even to the high end wines. But that's not my problem. any wine I drink tastes to acidic which kills the enjoyment factor.

[Nayan]

I was on a course of antibiotics last year that had the side-effect of inducing searing pain in my mouth when I tasted anything acidic (cola, fruits, wine etc). Had me really worried for a while, but the problem rectified itself within a week of finishing the course.

[ufo]

I was on a course of antibiotics last year that had the side-effect of inducing searing pain in my mouth when I tasted anything acidic (cola, fruits, wine etc). Had me really worried for a while, but the problem rectified itself within a week of finishing the course.

No, not taking any medication at all