Opened a 2018 Moreau-Naudet Montanans Chablis to quaff while watching football. Maybe it’s the ripe vintage but the the wine just lacked the acid finish I like in Chablis. Noticed a bottle of citric acid on the counter we used to can all the extra tomatoes we had.
Put a pinch in an open glass and was surprised how much lift and balance it added. Am I a heretic or has anyone else tried this?
My experience is that citric acid is tricky during the winemaking process, Tartaric, on the other hand, is much more user friendly.
But after the fact, I’ve never tried it - whatever works - and 2018 in Chablis produced some fairly heavy wines - so good on ya.
I’m not really sure. I was just commenting as someone who uses all three, although in very small amounts in my work in a pastry kitchen. I’ve never actually added either to wine at home but I don’t see why not.
Tartaric acid is something so simple to add to wine - it’s the most prevalent acid found in grapes. It is something that many winemakers ‘refuse’ to add because they prefer to do as little as possible to go from grape to finished wine.
Adding acid to finished wine is akin to adding salt to food …
A little goes a long way to creating ‘balance’ and ‘harmony,…
At the risk of thread drift … this reminds me of a friend of my parents who had a jar of “martini stones” infusing in vermouth; you dropped a couple into your glass of gin. They were polished marble so not much infusion going on, it was just surface tension adding a few drops of vermouth.
They are insoluble in the wine they dropped out of. Another wine might be able to hold tartaric acid better so they might dissolve there.
This indeed. One can add citric acid to a wine only after the MLF and it is safe to assume the ML bacteria are knocked or filtered out, because ML bacteria do not convert only malic acid to lactic acid, but they also convert citric acid to acetic and pyruvic acid - and the latter gets further metabolized into diacetyl. Put a good dose of citric acid into wine before MLF and you get a nice vinegary wine with a healthy dose of buttery richness. Yummy!