Normally I avoid the word “sour” on a wine list. The guest would get shivers at this word and not order the wine. Still, I love acid (with the exception of acid news and battery acid).
A sour bomb, sour herring, buttermilk, yogurt, sauerkraut ... and wine with a delicious fresh acidity. Sour is of course one of the five basic tastes (besides sweet, salty, bitter and umami) and is very determinant in wine; the expression “good acids” ; tannic acid, tartaric acid, malic acid…. sour is not just sour.
A wonderful example of top acidity in a wine is Jochen's Riesling Thirty Fields† one of Germany's up-and-coming young talents, giving the traditional Riesling grape a new image. The fully organically processed vineyards are located in and around the village of Bechtheim, in Rheinhessen. The grapes are picked by hand and transported to the cellar in small containers. After completely natural fermentation, the wine matures on the sediment for about four months. This method gives a certain roundness and softness to the wine with fresh acidity. Ideal to combine with sauerkraut and let the wine breathe freely (oxygen) and the aroma develops in the glass!
Author: Mr. W. Snaak / www.josbeeres.nl / HG