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Freshness has a place at the table.
Acidity is a natural part of wine, not a flaw. You may notice tartness, brightness, or a mouthwatering feeling. The amount you enjoy can depend on the wine and what you are eating.
Sauvignon Blanc and many Pinot Grigio styles offer familiar starting points for exploring acidity. Some Sauvignon Blancs also have grassy or herbal aromas; those aromas are not the same thing as acidity.
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Winemakers consider acidity alongside fruit, tannin, sweetness, and other elements. A higher-acid style can give a cook an opportunity that a softer wine would not. You can respect that style and still prefer something gentler.