What’s all this chatter about acid? No, it’s not at all like the stuff you’d squeeze from a lemon or use to remove your chipped manicure. When it comes to the various layers of nuance in a good glass of wine—from bouquet and viscosity, from mineralogy to tannins—acid can sometimes become the forgotten middle child. Not anymore. Modern winemakers know that few elements are so important, or more relevant, when it comes to crafting sophisticated, award winning wine in 2019. These days, big, bold, heavily fruity reds—not unlike the California craft beer world’s super strong IPAS—are seeing a bit of a lull (after all, your palate eventually needs a break from all that flavor and tannin). Even in Paso Robles—where Cab is King and blends tend to run wild—winemakers are trending toward lower alcohol, higher acid wines that allow the grape varietal to truly shine. Not only is this a very chic European way of winemaking, it also produces a more food friendly, balanced sip. But what exactly makes these acidic wines so…”bright” anyway? Allow us to illuminate you.
1. Balance it Out – Vines on the Marycrest 2017 Viognier
Mapping and Directions to Vines on the Marycrest
2. Last longer – Jada 2012 Malstria Estate Rhone and Bordeaux Blend
Did you know that something as hard to put your finger on as acidity helps wines age longer? Great wines are in balance with their four fundamental traits (acidity, tannin, alcohol and sweetness) and as wines age, the acidity acts as a buffer to preserve the wine. Jada’s 2012 Malstria—which features a medium body with moderate acid that integrates flavors of pomegranate, cocoa, and nutmeg—can be sipped now or saved for much later.
Mapping and Directions to Jada Vineyard
3. Cut the fat – Barr Estate Winery’s 2017 Rosé
Ever wonder why bright, fresh, tart wines and cheese go so well together? Acidity cuts through salt and fat in a satisfying and refreshing way. With beautiful floral notes and tart cherry fruit plus a round, mildly structured mouth feel, this wine is the perfect palate cleaner for your creamiest, cheesiest dishes.
The Rosé has sold out! A great option for high acidity is the Sangiovese.
Mapping and Directions to Barr Estate
4. Taste the terroir – Robert Hall Rosé de Robles
Although Paso Robles has a famously long, warm growing season, and, as a result, is a great place for ripening big, sugary, high alcohol reds, the region’s dramatically cool nights—paired with dynamic soil—work to keep grapes elegant and poised. This stylish rose (picked in the early morning before temperatures rise) features fresh aromas of fresh strawberry and hints of raspberry and tangerine. Bright red berry fruit and citrus zest flavors echo the bouquet. Refreshing and dry, the Rose de Robles is medium-bodied with a balanced acidity that lingers on the tongue.
Mapping and Directions to Robert Hall Winery
5. Bring on the night – Four Lanterns 2017 Rosso de Passo: Chilled Red Blend
While heavier, richer, jammier wines can weigh down your mouth, fresher, lighter, more acidic options keep the party rolling on. You’ll find they pair more easily with a wider range of dishes. Also, less sugar also means less alcohol, so you can enjoy one more glass without the guilt. Refreshing fruit flavors make up Four Lantern’s classic summer wine, best served cool. When the perfect splash of acid meets an optimal chill, there’s no saying where the night can take you.
Mapping and Directions to Four Lanterns
This blog was written by Hayley Thomas Cain, food and wine writer for SLO New Times and PasoRoblesWineries.net. You can reach her at hthomas@newtimesslo.com or follow her on instagram @flavorslo.
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