Barbera Sarda
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Barbera Sarda is a red Italian wine grape variety that is grown on the island of Sardinia where it often used to add acidity to blends. Despite the similarities in their names, there is no known close
For most of its history, Barbera Sarda was thought to be a local clone of the Piedmont wine grape Barbera (pictured).
Acids in wine
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The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of
While normally clear, tartaric crystals (pictured) can be dyed the color of the wine in which it has been saturated.
Riesling from cool climate wine regions, such as the Rheingau in Germany will have more malic acid and green apple notes than wines from warmer regions.
Chardonnay is often put through malolactic fermentation when it is being oaked, such as via oak chips as pictured. The softer, milky lactic acid helps contribute to a creamier mouthfeel in the wine.
The smell of crushed Pelargonium geranium leaves is a sign that a wine has a wine fault derived from sorbic acid.