Tartaric and malic acids, taken together, make up most of the acid fraction of grape juice and wine. When adding acid at harvest, many winemakers add exclusively tartaric acid while others add a blend of tartaric and malic acids. These acids have different impacts on pH, and are thought to have different sensory impacts. Which addition strategy is better? Does it matter? Join us for a virtual sensory session exploring these topics and evaluating experimental wines.