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Acidity in wine
Damien Casten, IL: I've just returned from the annual Bordeaux release tasting in Chicago and am curious about acidification in general, and about the 2003s in particular. There seemed to be two types of noticeable acidity - an upfront, tip of the tongue acidity and a less apparent but more integrated secondary type of acidity. Pichon Baron, Pontet Canet and Ang é lus all had the second sort of acidity which made them taste broader, deeper, longer and more complex. The wines that had a more acidic attack were a less interesting to my palate. (Others that had little or no acidity at all were just forgettable.) I am...
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