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Volatile Acidity in a wine

Hi everyone,

Could someone please say how to decipher  VA in a wine while blind tasting. Does it only exist in tannic reds or those that had good oak treatment/possible warm climate viticulture.

Thank you.


  • In my experience, wines with higher alcohol + tannins produce this aroma. Cdp, nebbiolo, brunello, napa cab. I don't personally get nail polish like everyone else.... My markers for VA is usually surgical gloves or burnt plastic. I would recommend doing a flight with a cdp, nebbiolo, cab, and mix things up maybe something that doesn' have VA to compare side by side. + what ever Geoff says. Lol 

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