This is an essential component for the life, vitality, and balance of all wines. Acids form the basis of a wine’s tartness. Too little acidity results in wines which can be described as being flabby. Young wines which display too much acidity will often benefit from time in the cellar to even out the acid levels. In champagne, relatively high degrees of acidity are required to carry the flavor through the tactile sensation of the mousse. Acids also contribute to the longevity of a wine in the bottle (the ability of the wine to survive extended periods of bottle aging).