High acidity
Profiles describe recurring tendencies and established uses. Climate, ripeness, extraction, and maturation change an individual wine. Coverage is selective; an untagged grape is unclassified.
- Albariño
Commonly combines retained acidity with aromatic fruit; ripeness, lees, and regional practice affect weight.
- Assyrtiko
Noted for acid retention in warm growing conditions. Dry wines and concentrated sweet wines follow different harvest and cellar choices.
- Baga
Can retain acidity and substantial tannin. Earlier-picked sparkling bases and extracted still reds have different production goals.
- Chenin Blanc
Acid retention supports sparkling, dry, and concentrated sweet wines; picking and fermentation determine the style.
- Furmint
Substantial acidity supports dry wines and Tokaj's sweet-wine traditions. Fruit selection and botrytis conditions matter.
- Nebbiolo
Can combine marked acidity and tannin with relatively pale colour and floral aroma. Ripeness, extraction, and age change the expression.
- Riesling
Often retains substantial acidity across dry and sweet styles. Harvest, climate, and fermentation change the balance.
- Rkatsiteli
Retains acidity in pressed whites and Georgian amber wines. Fermentation with skins and seeds adds colour and grip.
- Sauvignon Blanc
Cooler sites and harvest choices can preserve firm acidity and herbal pyrazine character. Fermentation also releases fruity thiols.
- Savagnin
Can accumulate sugar while retaining high acidity. Topped-up and veil-aged wines have different textures and aromas.
- Sercial
Marked acidity is important to its traditionally dry Madeira wines; fortification and maturation govern the finished style.