A wine’s acidity is exceedingly important—in proper balance with other components (TANNINS, ALCOHOL, FRUIT, etc.), it contributes a lively, refreshing quality. When acidity is too high, a wine can become tart and biting, sharp on the palate; too low and wine tastes dull and flat—FLABBY. The appropriate acid level of a wine varies, with sweeter wines generally requiring somewhat higher acidity levels in order to retain the proper BALANCE. Some wine labels list a wine’s acidity. Acceptable acidity for TABLE WINE usually ranges between 0.6 and 0.75 percent; for sweet wine it’s 0.7 to 0.85 percent. In a well-made wine, acidity will not be overt.