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The mysteries of volatile acidity
Rami, GB:
I recently came across VA or volatile acidity and could not understand it fully. Is is something the winemaker can manipulate? This was told with reference to Ch Musar. Someone said that in recent vintages Hochar ordered the VA to be increased. Why would he want to do that? The comment was interpreted as suggesting that Musar is therefore yesterday's wine. Is VA bad? What does it do to wine? Is it commonly practised? And if so why?
Julia Harding MW:
The article on volatile acidity in the Oxford Companion gives the background...
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