Acidification

July 18, 2019

A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine in order to boost that wine’s low level of acidity. Acidification is legal and widely practiced in many parts of the world, including California. Also called acidulation.

Marsala, the historic sweet fortified wine from Sicily, comes in three colors.

“I guess I am a chauvinist, but the idea that fine California wine has to be dependent on oak from Europe, as part of its quality, was not acceptable.”

—Paul Draper, CEO, Ridge Vineyards
Quoted in Wine Business Monthly, April 2018, referring to his use of American oak to age Ridge wines.

—Paul Draper, CEO, Ridge Vineyards
Quoted in Wine Business Monthly, April 2018, referring to his use of American oak to age Ridge wines.

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