June 24, 2013 · 7:26 pm
Question from John: My wife and I enjoy wine but increasingly she is effected by high acid. Are there any specific brands that you would suggest that are low acid taste good reasonably priced? Both red and white? Thanks for your help.
Reply: Hi, John. Thanks for writing. I’m afraid that wine is acidic by nature. Virtually all of the world’s wines fall between 2.8 and 4.0 on the pH scale.
Pardon my digression, here, for those unfamiliar: On the pH scale, zero is acid (battery acid), seven is neutral (water) and 14 is alkaline (lye, Drano). W
Whites are most often between 2.8 and 3.6 and reds between 3.3 and 4.0. The higher the pH the more bacteria-friendly the environment, meaning an increased risk of spoilage, so this is simple reality for winemakers. Above 3.8 and color stability is compromised. Plus, of course, the wine tastes better when the acid is balanced.
Continue reading →
February 11, 2013 · 11:43 pm
In my quest to find out what you really want to know, I’ve started checking search analytics. It’s intriguing to see that the most common searches are concerned with acid in wine. The search terms are things like: less acidic white wine, red wine with low acidity, low acid wine list
Wine is high in acid
The first thing to know is that wine is a tart beverage. Unless you enjoy eating fresh lemons, wine is more acidic than just about any food you can think of. That’s why it’s so easy to pair with food. The acidity is cleansing.
On the pH scale, zero is tart (battery acid), seven is neutral (water) and 14 is alkaline (lye, Drano). Wine normally falls somewhere in the threes. For cool-climate wine it may even dip down into the high twos – very, very tart!
The influence of climate
That said, white wines tend to be higher in acid than reds, from 3.0 – 3.5 where reds are usually between 3.3 and 3.8 (I know this is confusing: as the acid goes up, the pH goes down.) It depends upon the variety and the climate. Warm climates produce soft acidity and cool, the opposite. Sauvignon Blanc and Riesling are naturally tart and Chardonnay changes with the environment: warm climate Chards, like most of California or Australia, tend to be soft and cool-climate examples, like Chablis or white Burgundy, are tart.
So, for low acid wines, in general, seek out warm climate examples: As we said, most of California and Australia, southern Italy, Argentina, eastern Washington… and keep in mind that the whites are higher than the reds. Continue reading →
October 24, 2012 · 9:00 pm
And, the winner is… “The older the better.” This myth crops up over and over, all the time, and it’s not a good thing because for the vast majority of wines made, world wide, the opposite is true.
When in doubt, down the hatch!
Forget about aging value wines. I know someone is going to write me back citing their favorite value red that’s always nicer with age, but let’s go with the big picture here. Generally speaking, these wines are made for immediate consumption and won’t hold up for more that two to four years. Especially whites and rosé wines. In most cases, the younger the better.
This means, when you see white wine in the sale bin, it may not be such a bargain. Not if you end up dumping it down the drain instead of drinking it.
And, in the world of fine wine, there are still more wines that don’t improve with age than those that do.
So, which wines to age? Continue reading →
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Tagged as acid in wine, aging wine, nancy hawks miller, old vintages, old wine, tannin in wine, the older the better, the tasting group, vintage port, vintage wine, wine improves with age
April 18, 2011 · 7:01 pm
Finally!! I saved the best for last…
We’ve taken a look, swirled, slurped, learned about why it’s great to use a wine aroma wheel to get your sensory wheels turning. I should have mentioned that Vinography has a similar tool you can download.
And now your reward. Let’s taste!
If this is your first sip of the day it may be a bit of a shock. It’s the rare wine that pairs well with Colgate 😉 So, take a second sip, using the slurping technique, and think about how the wine tastes and feels.
Does it taste good?
That’s the most important thing of all!
Flavor: What’s your overall impression? Do the flavors echo the aroma or are they different (the wine maker usually hopes for some kind of connection). Can you pick out any flavors in particular? Fruity, floral and vegetative flavors are usually grape derived. Coffee, coconut, grilled bread, vanilla and butter are just a few examples of barrel-derived flavors.
Mouthfeel: Does the wine seem to coat your palate or refresh it (cream vs. lemonade) Is it soft or astringent? Continue reading →