It took me drinking Barbera to understand what acidity brings to wine. I recently tried the 2006 San Silvestro Barbera del Piemonte and the 2006 Fontanafredda Briccotondo Barbera and fell in love with the Barbera.
I think because the acidity is so snappy, fresh and forward in this varietal I'm now able to discern and identify wines where the acidity adds to the juiciness and structure. There are a few Priorats, for instance, that I have and now I can understand what it is that helps pull the structure together.
I interested in your input and comments regarding my theory.
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