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Think of the sharpness you feel in your mouth after sucking on a slice of lemon, followed by the  rush of saliva, and that is an extreme example of acidity; the presence of acidity in a wine prevents it from tasting “flabby”. Acidity is also an antioxidant – this means it helps the wine age and, finally, it is very important in food pairing as it cuts through fatty flavours.

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