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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.


  • Hi Deb. I usually identify it by that balsamic smell and slight sharpness of other tertiary aromas. Found it in traditional style Riojas as well, specially Gran Reservas. Normally many of these wines show a bit of brett too I think, or the horsy aromas get amplified at least. I love Murrieta Ygay, I think plenty of VA there, but in a good way 

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