Whenever wine is discussed, the term “acidity” always comes up, usually in relation to the wine’s flavor and other components such as tannins and texture. Acidity is one of the important elements in ...

Brian Freedman is a wine, spirits, travel, and food writer; event host and speaker; and drinks educator. He regularly contributes to Food & Wine, and his first book, Crushed: How A Changing Climate Is ...

Patrick Taylor of Cuneo Cellars in Carlton, Ore., lets us listen to the sucking sound of a Cash still, which is used to detect acidity in wine. He explains how it works, what causes the vapors that ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Newcomers to wine often describe their first impressions of its taste as “vinegary” and “sour”. My younger ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. I was in stitches by the ...

I like wine that works with food. Some wine critics don’t seem to care whether a wine works with food, they simply love to praise wines that have huge gobs of flavor. Nothing wrong with that. Flavor ...

One thing that unites the four wines I review today is their food-friendliness. Wine writers probably use this phrase (“food-friendly”) too much, and now and again I’ve had readers ask what it means.

As a quick chemistry refresher, lower pH corresponds to higher acid. Water is neutral with a pH of 7, milk is almost neutral at 6.5 pH, and most white vinegars are around 2.5 pH. Wine should fall ...