We have a Red Wine made from St. Criox grapes. It was picked in 2004, so it has aged for a while now. It has an acid flavor that immediately hits the very tip of the tongue (where sweet is usually sensed)... in fact it sort of even stings the tip of the tongue. What is this? Is it an acid?
Seems like it is not going to go away so we are just"covering it up" by sweetening when we open a bottle.
I'd like to eliminate this effect on future batches if I can understand it.
Thanks!
Is it still or slightly fizzy? If fizzy, CO2 and carbonic acid are related and that is what you are noticing. If so, just decant and agitate the wine and try it when is clears up.
Joe
What was the Ph when you started the fermentation? What was the brix level of the St. Croix before fermentation? Were the grapes ripe? Did you let MLF finish? What yeast did you use?
Bob
?> We have a Red Wine made from St. Criox grapes. It was picked in 2004,
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