A mouthful of sourness!

Normally, I avoid the word “sour” on a wine list. The guest would get the shivers at this word and wouldn't order the wine. Yet, I love sour (with the exception of sour news and battery acid).

A sour bomb, pickled herring, buttermilk, yogurt, sauerkraut……and wine with deliciously fresh acidity. Acidity is, of course, one of the five basic tastes (alongside sweet, salty, bitter, and umami) and is very defining in wine; the expression “good acidity”; tannic acid, tartaric acid, malic acid….so acid is not just acid.

A brilliant example of top-notch acidity in a wine is Jochen's Riesling. DreissigackerOne of Germany's up-and-coming young talents, giving the traditional Riesling grape a new image. The fully organically farmed vineyards are located in and around the village of Bechtheim in Rheinhessen. The grapes are hand-picked and transported to the cellar in small crates. After completely natural fermentation, the wine ages on the lees for about four months. This method lends the wine a certain roundness and softness with fresh acidity. Ideally paired with sauerkraut; allow the wine to breathe (oxygen) and let the aroma develop in the glass!

Author: Mr. W. Snaak / www.josbeeres.nl / HG