What effect does high acidity have on a wine's taste?

High acidity in wine indeed contributes to a taste profile that is often described as sour or tart. This is because acidity, which is measured by the presence of acids like tartaric, malic, and citric acid in the wine, influences the overall flavor balance. When wine has a high level of acidity, it can create a refreshing, crisp sensation on the palate, resembling the sharpness of citrus fruits like lemons and limes.

This characteristic is essential in defining the wine's structure and can complement other flavor components, such as sweetness and fruitiness, providing a well-rounded tasting experience. A good example would be high-acid white wines such as Sauvignon Blanc or Riesling, which often display bright, crisp flavors that are exhilarating and vibrant, making them delightful to drink.

In contrast, other choices such as making the wine taste sweet or enhancing herbal notes do not align with the role of high acidity. Sweetness stems from residual sugars in the wine, while herbal notes typically arise from the varietal characteristics of certain grape types or their fermentation processes, rather than acidity levels. Additionally, enhancing fruitiness is usually associated with the balance of acidity and fruit sweetness rather than high acidity alone.