Which tasting term describes a wine that is high in acidity and light on the palate?

The term that describes a wine that is high in acidity and light on the palate is "light-bodied." This categorization pertains to the mouthfeel and overall weight of the wine, indicating that it does not feel heavy or dense when tasted. High acidity often contributes to a crisp and refreshing sensation, allowing the flavors to be more pronounced without overwhelming the palate.

In the context of tasting, a light-bodied wine typically has a lower alcohol percentage and a thinner viscosity, which results in a more delicate presence. This is often found in wines made from grapes such as Pinot Grigio, Sauvignon Blanc, and lighter styles of reds like Gamay.

The other terms, such as "bold," "full-bodied," and "rich," are indicative of wines that have a heavier mouthfeel, higher alcohol content, and often intense flavors, which contrasts with the characteristics of a light-bodied wine. Therefore, the identification of a wine as light-bodied correctly aligns with the attributes of high acidity and a lighter palate experience.