We have a Red Wine made from St. Criox grapes. It was picked in 2004,
so it has aged for a while now. It has an acid flavor that
immediately hits the very tip of the tongue (where sweet is usually
sensed)... in fact it sort of even stings the tip of the tongue. What
is this? Is it an acid?

Seems like it is not going to go away so we are just"covering it up"
by sweetening when we open a bottle.

I'd like to eliminate this effect on future batches if I can
understand it.

Thanks!

Is it still or slightly fizzy? If fizzy, CO2 and carbonic acid are
related and that is what you are noticing. If so, just decant and
agitate the wine and try it when is clears up.

Joe

What was the Ph when you started the fermentation? What was the brix
level of the St. Croix before fermentation? Were the grapes ripe? Did
you let MLF finish? What yeast did you use?

Bob

?On Aug 21, 9:42 pm, bgpeters wrote:
We have a Red Wine made from St. Criox grapes. It was picked in 2004,
so it has aged for a while now. It has an acid flavor that
immediately hits the very tip of the tongue (where sweet is usually
sensed)... in fact it sort of even stings the tip of the tongue. What
is this? Is it an acid?

Seems like it is not going to go away so we are just"covering it up"
by sweetening when we open a bottle.

I'd like to eliminate this effect on future batches if I can
understand it.

Thanks!