In article > Doug
> wrote:

> Eric > writes:
>
>> On Sat, 19 May 2007 18:01:59 GMT, Eric > wrote:
>>
>> >Hi, I'm new to wine. With red wine, what is that sharp, almost
>> >vinegary, and to me certainly, unpleasant, taste that so many
>> wines >have(but not all)?
>> >
>> >For instance, I had one described as, "A Cabernet/Merlot blend,
>> the >palate is jammy and full of fruit, with bell peppers and a
>> little >spice on the finish." This was good on the first day.
>> >
>> >Another, described thus, "Good berry and lightly stewed fruit
>> >flavours, a medium body with light tannins and a fruity finish",
>> >tasted awful right away.
>> >
>> >thanks for your help
>>
>>
>>
>> Thank you all very much. I think it is a kind of sour taste so I
>> will try to avoid wines that say "acidic" and try to find ones that
>> are sweet and see how that goes.

> A lot of people find acidity hugely appealing, when balanced
> withother flavors.
>
> As an experiment, ask your local wine merchant for a sauvignon blanc
> which balances high acidity with fruitiness (there are lots of
> candidates for this from France and New Zealand). And then drink it
> with, say, a nice piece of salmon in cream sauce (or just
> grilledsalmon for that matter). I'm making my own mouth water.
>
> Anyway, the point I'm making is that in the right context (when
> balanced by other factors in the wine, or in the accompanying food)
> acidity can be very appealing. Depending on what you like, of course!

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