Who It’s For: Intermediate students, collectors, and anyone who wants to know what is actually happening inside the bottle.
Tartaric, malic, lactic. Each behaves differently in the glass, and each shifts as a wine ages. Some soften. Some convert. Some disappear entirely and end up as crystals at the bottom of an old bottle.
In this class, we break down the major acids in wine and follow what happens to them over time. You will learn why tartaric acid is the backbone of long-aging wines and why perceived acidity often shifts even when the numbers on paper barely move.
We taste young and aged wines side by side so you can feel the evolution, not just read about it. By the end, you will understand why acid is the single most important factor in whether a wine has a future.