Wine Tasting- Crispness

 I haven't been able to find anyone to join a wine tasting club with me, so I am exploring it on my own. Today I tried "crispness". My mentor Andrea Immar in her book "Wine Tasting Made Simple," suggested comparing two Sauvignon Blanc wines for crispness. Crispness in a wine is defined as the acidity in the wine.  A general rule of thumb is white wines are crispier than red wines.  If the grapes come from a cooler area they tend to have higher acidity, because as grapes ripen, their acidity goes down. Grapes in cooler areas remain higher.
    Andrea Immer describes the difference between low acidity and high acidity as:
Low acidity- is soft, plumb and smooth-feeling in the mouth.
High acidity or "crisp" - like an electric charge going through you mouth-tangy, tingly, mouthwatering.
   I'm not sure I would say an electric charge, for me, it's more of tangy feeling, like  eating  a slightly sour candy.
  The two wines I compared were on her list as examples.
 My low acidity wine was Robert Mondavi Coastal- Sauvignon Blanc and
high acidity wine was a New Zealand brand called Villa Maria- Sauvignon Blance Marlborough.
  I expected a big difference between the intensity of the crispness. I was wrong ,the difference between them was very subtle. The Robert Mondavi Wine had a very fragrant grass smell and was smooth tasting to the mouth.  I'm not sure I know what plumb taste feels like, so I will go with smooth. The Villa Maria Wine, had a hint of  tang, fruit flavor. I had my husband do a blind taste with me.  We did it about four times. I did get them right, but the difference was ever so subtle. The New Zealand, actually had more of a slight fruit flavor, that is how I distinguished it as crisp.