Mick O'Connell | Wines of the Week

Logically we turn to wines that offer refreshment and vibrancy during the warm weather. That thirst quenching element of wine is so important. But what actually provides that mouthwatering, refreshing aspect? One word: acid. 

Acidity is a bit of a dirty word when used around food and wine. In general it has you reaching for the bottle of Gaviscon and the box of Rennie. But acidity is hugely important in food and wine. 

It offers balance to sweetness, but more than anything, it offers refreshment. Acidity literally makes your mouth water. It gets into your jaw line where your saliva glands live, and it makes you salivate. This has the function of wiping the palate clean after every sip or mouthful, allowing you go back in for more. 

All wines are acidic but some, like riesling or nebbiolo, are noticeably higher and thus often the most gastronomic.

Mas Combarela, "Grain de Folie" |  91pts, €22  

"This is a juicy bright red wine from the south of France, but there is a vibrancy and freshness I don't normally associate with this area. Pale red in colour and low in alcohol, this red could be viewed as a very dark rosé. I drank it chilled from the fridge to enhance its acidity and vibrancy. Delicious."