Tartaric Acidity

(See also: Acid / Acidic / Acidity, Grapes,Malic Acidity)

Of the two main types of natural acidity in wine (malic acidity being the other) this is the most important, both because it is very stable in the grapes and is part of the wine’s foundations, sometimes also called its “backbone”. The dry Rieslings from Gut Hermannsberg’s 7 Terroirs are classic examples of white wines with a generous tartaric acid content and Gewürztraminer is a no less typical example of a white wine with a low tartaric acid content. Although red wines generally have less acidity than white wines, a number of important red wine grapes such as Sangiovese, Blaufränkisch and Barbera have plenty of tartaric acid. At Gut Hermannsberg we have been lucky that climate change hasn’t had a negative impact on the tartaric acid content of our grapes and wines.