These are not measurements of pH or titratable acidity and are not literal geometrical acid distributions. The claimed persistence of a variety's shape across growing conditions is unvalidated and must remain attributed.
Full second-edition reading; locators are supplied PDF positions, not printed pagination.
Acidity is divided into shape, type and level: the changing perceived pattern from entry through finish, its qualitative character, and relative intensity. Chardonnay, Riesling and Chenin illustrate different metaphorical patterns. Salivation is offered as a rough tasting cue.
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Acidity: temporal shape, felt character and perceived intensity
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Excerpt
Acidity is divided into shape, type and level: the changing perceived pattern from entry through finish, its qualitative character, and relative intensity. Chardonnay, Riesling and Chenin illustrate different metaphorical patterns. Salivation is offered as a rough tasting cue.
Source and locator
No access · PDF 22–26 · Acidity: temporal shape, felt character and perceived intensity
Context and limitations
These are not measurements of pH or titratable acidity and are not literal geometrical acid distributions. The claimed persistence of a variety's shape across growing conditions is unvalidated and must remain attributed.
Interpretation
Retain the source's personal and wine-specific context. Do not turn the observation into a fixed whiskey property, a tested blend formula or an unsourced causal claim.
Connections
