Lately, I've been trying really hard not to do obnoxious things, like quote a wine's pH at the table. If I do, it will be something insane, like 2.8 or 2.7 (!), or whatever. Otherwise, I'm trying to keep it to myself. You don't care about pH, do you? Or do you?
'acidity' on Serious Eats
Last night, when I used this word at your table, I loaded it with such obvious ardor that you must have wondered if acidity wasn't some weird byword for quality, that acidity=good. And the equation might hold, at least for many sommeliers. Acid may be for us what capsaicin is for judges of chili cook-offs.