Acidity is very important in wine. We detect it all around our mouth but particularly along the sides of the tongue. It makes our mouths water and consequently feels very refreshing (think of lemon juice). Acidity is present in all wines but is particularly important in white wines as, in the absence of tannin, it gives them structure and form. It is also generally higher in white wines than in red. Climate has an impact too as more acidity is generally produced in cooler regions and less in hot regions.
Certain grape varieties, such as CheninBlanc, Riesling and Sauvignon Blanc, produce wines that are naturally high in acidity, while others are less so. It is very important in the ageing process, allowing wines to age gracefully and to develop complexity. When it comes to food pairing acidity is extremely important as it has the ability to deal with dishes that contain fat, cream, cheese or a high proportion of acid foods such as tomatoes, lemon/lime juice or vinegar. Without acidity wines would be lifeless, cloying and unbalanced. It is an essential component of the structure of wine.