When I first entered the world of wine and heard about the important role acidity played in its balance, it was an aspect that grated on me.

More than twenty-five years ago, good wine was only that wine with great body, pronounced tannins that dried my teeth, and aromas that seemed to define what good wine was: blackcurrant and, of course… vanilla.

Where before my eyes, nose, and mouth focused only on red wines, the fatigue in choosing them began to take its toll.

Another red that by the second glass I no longer want more?

I probably oversaturated myself with one type of wine and, little by little, seeking something different stopped being a choice and became almost a necessity.

I began to discover more subtle varieties like Pinot Noir, where a mysterious sensation made my body ask for another glass.

Why?

My more "expert" friends told me:

Its acidity is setting the pace in your mouth.

Acidity?

How could acidity play such a prominent role in a red wine?

I couldn't accept that pronounced acidity could offer majestic balance to a red wine.

For me it was the example of a wine harvested too green, where the grape hadn't been allowed to ripen in its splendor. It was a symptom that it could no longer become an excellent wine.

I sadly thought:

If you're looking for acidity in wine, you're probably making the wrong choice.

As always, time puts everything in its place. And monotony accelerates the process even more.

Where before a white wine was a second or third choice, it began to make its way to becoming the first.

Where before I sought the months of barrel aging in my favorite red wines, I began to seek unoaked productions, thin-skinned varieties, and wines where body ceased to be a priority.

I began to seek that salivation and that freshness that, as I said at the beginning, invited me to another glass.

Another…

and another.

With no other company than someone beside you with whom to share joys, miseries, or simply silence.

Over time I discovered that acidity wasn't just a pleasure. It also opened other paths for me.

New white and red varieties. New territories. New ways of understanding why some wines have that tension that makes you return to the glass almost without thinking.

And there I understood something that for years I had interpreted exactly backwards.

Acidity is not a goal. It's the structure that allows the wine to remain alive.

Thank you, acidity.

Thank you for giving long life to our wines.

And a toast to those who opened and reinforced that path.