(VinePair) - There was a time when the single most popular phrase among a certain subset of wine drinkers was “high-acid.” Exhausted from the uber-ripe, fruity, and boozy juice of the previous era, many sommeliers and wine professionals began extolling the virtues of high acidity in the mid-2000s.

Granted, it’s hardly controversial to assert that acidity is an integral part of a balanced wine. The question now is more about whether wine professionals are still fiending for that acid tang. Are somms still in love with high-acid wines?