Mick O’Connell’s Four Corkers: these bottles pass the acid test

One of the most important words in the wine lexicon is “ acidity”. It’s a bit of a dirty word in that we don’t tend to see it written anywhere in tasting notes.

This is mainly so that we don’t push consumers into the hands of our local Gaviscon and Rennie salesperson. In most tasting notes we will see “crisp” or “refreshing” used in place of “high acidity”. Other adjectives I like to use are ...