After JS remarked that a particular wine had too much volitile acidity, I searched for a discussion/description and found nothing. Can you all help me describe it?
Thanks.

Volatile acidity is basically excess acidity to a fault, but more importantly, an excess of acetic acid.

In small quantities, this could mean the wine smells a bit of vinegar, but in extreme cases, it's the telltale "nailpolish remover" smell that will knock you back.

Ever sniffed barbecue sauce?

For me, rich, meaty wines with a little VA can evince pretty BBQ hints, although too much is certainly a fault.

However... they say the '47 Cheval Blanc has high volatile acidity.