> You mentioned in your note to let the over acid wine age a couple of years.
> Will this actually reduce the acid?

Sarge, according to Jackisch, Margalit, Ough, and the other wine
chemists out there, the acid is not actually *reduced* in quantitative
terms, but changed chemically and softened. I am not a chemist, but I
am a believer that time cures many harsh wines. Lum can probably
explain it. I would have to look it up and then paraphrase the
answer.

Jack Keller, the Winemaking Home Page
http://winemaking.jackkeller.net/