Crisp / Crispness

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

The impression of crispness is an important part of the flavor profile of good and great Riesling and many other types of whitewine, also many types of rosé wine and a few types of lighter-bodied red wine. It depends upon the acidity content and type, but also to some degree on other qualities of the wine that greatly influence how the acidity in the wine feels, something that scientists measure as pH. Generally speaking the lower the pH the crisper the wine tastes. With their high natural acidity and low to very low pHs the Gut Hermannsberg winesare very crisp. It’s not that difficult to find wines that taste more sour than ours, but only some Champagnes taste yet crisper than our wines without being simply sour.