"> "Bonaquisti" > wrote in message
> ...
> > Hi all,
> >
> > I made some wine from grapes last year (Zin) and fresh juice (San
> Giovese). We
> > tested them and both were low in acidity, so we added tartaric as per
> > instructions. The wine is clearing nicely, and at every racking, we
> tasted
> > some, it always tasted very good for such a young wine. I racked again
> > recently, and the wine now tastes very acidic to me, all of the carboys
> do!
> >
> > My question: Is this a natural chain of events as the wine ages, and will
> it
> > eventually mellow? or is this how it is going to stay? If so, is there
> > anything that can be done to "soften" the acidity? Cold stabilization?
>

The only thing I have to add is don't do anything based on one sample
of the wine, especially if the wine tasted good up until this point.
You have time. Wait a month or two and taste again (before racking if
your going to rack).

Our perception of wine can be influenced by a number of factors
including (but not limited to) : Our mood, hunger level, the time of
day, how long you've been awake, what you've had to eat and/or drink,
if you've brushed your teeth recently, how much alcohol you've already
consumed, etc. I try to make adjustment/blending decisions based on
multiple tastes/trials.

The wine also changes over time, but not always predictably. I've had
wines I thought were overly acidic shortly after bottling turn into
nicely balanced wines after some additional bottle age.

My perception? Bottling shock? Evolution of the wine? All of these?

Who knows.

Andy