All my working life the wine world has described certain wine styles as crisp, so widespread is it that I have even heard these wines incorrectly referred to as ‘crispy’ by those who are unaware of the linguistic differences.
Most of us know what crisp means; fresh, firm and steely with a hard-edged green apple or lemon acidity. Basically it means a wine where the fruit is less dominant than the fresh dryness and the sharp (crisp) acidity, so these wines leave the palate clean, refreshed and a little sour rather than leaving the faintly sweet deposit of fruity wines. At least that is how I explain it to myself. Continue reading