One type of acidity, volatile acidity (often called V.A.), is not an inherent part of the grape, but instead is acetic acid formed by bacteria during or after fermentation. A tiny amount of volatile acidity is neither harmful nor perceptible. If, however, the bacteria are exposed to air and allowed to multiply, the resulting volatile acidity will

We are persuaded that wines improve with maturity. What a clever marketing ploy! If dealers over-buy, they don’t have to dump it in a half-price sale at the end of the year; they let it collect dust and charge more.