880 S.E. Bay Blvd., Newport 541-265-9275 “Serving the Yaquina Bay Area Since 1988” We have all the gear you need to enjoy your time on the Oregon Coast! • Sport & Commercial Fishing Gear • Clamming & Crabbing Gear • Clothing, Boots & Rain Gear • Marine Electronics • Marine & Safety Equipment • Tools & Industrial Supplies • Rigging & Hydraulic Shop And so much more! www.Englundmarine.com We are a TOTAL CAR CARE facility and provide maintenance (oil changes) and diagnosis & repair of most of your vehicle’s systems. AWD/4WD/2WD and hybrids welcome. Monday – Friday 8 am to 5 pm 126 NE 11 th St • Newport, OR 97365 541-265-9567 Jim Hoberg, ABR, ABRM, CRS, GRI BROKER/OWNER PHONE 541-997- SOLD (7653) FAX 541-997-7654 TOLL FREE 1-866-967-7653 jim@jimhoberg.com www.wcresi.com P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439 VINO JOY MAY 2023 RIPENESS V. ACIDITY From talking to winemakers over the past 2 years, I’ve learned more about the ‘point and counterpoint’ of ripeness and acidity that play off each other in wines. These two important components of wine greatly affect its flavor and overall balance. “Acidity” in wine is due to the presence of organic acids, such as tartaric, malic, and citric acid. These acids contribute to the crisp, refreshing taste of wine and can help balance out the sweetness of residual sugar. Wines with higher acidity tend to pair well with a wider range of foods because the acidity can cut through rich or fatty flavors and refresh the palate. “Ripeness” in wine refers to the level of sugar and flavor development in the grapes at the time of harvest. Grapes that are harvested earlier tend to have higher acidity and lower sugar levels, while grapes that are harvested later are riper and have lower acidity and higher sugar levels. Balancing acidity and ripeness is important in winemaking because a wine that is too acidic can taste harsh, while a wine made from grapes that were too ripe can lack structure and taste flabby. It is generally thought that European winemakers tend to favor a style with more balance and ‘finesse’ and less boldness; this tends to correlate with higher acidity, lower alcohol, and greater food-friendliness. You may find that you enjoy both New World and European styles, depending on the situation, so it’s good to keep an open mind. To balance acidity and ripeness, winemakers can employ a few techniques: Harvest timing: By selecting the optimal time to harvest the grapes, winemakers can ensure that they have the desired levels of acidity and ripeness. Acid adjustments: Winemakers can add acid to the wine during the winemaking process to increase acidity if needed. Fermentation: The fermentation process can also help balance acidity and ripeness. For example, malolactic fermentation can reduce acidity and make the wine smoother, while cooler fermentation temperatures can preserve acidity. Blending: Winemakers can blend different wines or different grape varieties to create a wine with the desired balance of acidity and ripeness. Overall, balancing acidity and ripeness in wine requires careful attention to detail and a deep understanding of the winemaking process. One interesting corollary to the point about higher acidity wines tending to be food-friendly is that white wines tend to be easier to pair with a wide variety of foods. And white wines tend to be higher in acidity. HIGHLIGHTED WINE This month’s featured wine was made by choosing an earlier-thanusual harvest. The associated higher acidity allows winemaker Alex Clark to use less sulfur to stabilize the wine and makes it more food friendly. Silas Wines 2016 ‘PDX’ Pinot Noir. Here are Alex’s notes on this wine, “PDX is a blend I make every year using fruit from every vineyard we source from, giving a nice cross section of the Willamette Valley. It is my version of what I think the overall vintage is tasting like in Oregon. 2016 was a hot year, producing slightly more masculine Pinots, which is balanced by the higher elevation (and acid), cooler vineyards I prefer. The means we can still retain brightness even in hot years, lending the 2016 PDX some bright red, cherry candy fruit and a berry skin tartness”. About $30. FOOTNOTE The wine mentioned in this column is available at Beach Daisy Wine, 2118 Hwy 101 N, in Yachats. Wine by the glass is available every day we’re open, and free wine tastings are held every Saturday from 12:00- 6:00, covering a full range of wines. Questions and comments are welcome. Contact Todd via email at todd@beachdaisy.wine WRITTEN BY TODD K. MOYER 40 <strong>OC</strong> <strong>WAVES</strong> • VOL <strong>3.9</strong>
scan to discover 41 <strong>OC</strong> <strong>WAVES</strong> • VOL <strong>3.9</strong> PHOTO ©JEREMY BURKE 2023