On Tue, 22 May 2012 06:47:41 +0000, ribster22
> wrote:

>
> I absolutely love red wines with Italian food. My palate loves it, but
> my stomach doesn't lately it seems.
>
> My question is this: Which variety's or specific reds, or wines from
> specific regions are the least acidic? I can drink chardonnay or pinot
> gris without any issues, my issue's are only with reds.
>
> Seems like a tragedy not to be able to enjoy a nice red with Italian
> fare.
> Thanks for your help.


Several points:

1. Italian food, like the food of almost all countries, is very
varied. Some of it is big and rich, for example steak, and other
dishes are very light, such as the lighter kinds of fish.

Red wine might be best with steaks and other big dishes (whether
Italian or not), but it might be very inappropriate for things like
the lighter fish dishes (whether Italian or not), where a white would
be more appropriate.

2. Your subject line says "Least tannic," but in the body of your
message you ask which are "least acidic." Tannin and acid are two
different things, so you should be sure you know which you mean.

3. Chardonnay and Pinot Gris (and almost all white wines) are almost
never tannic. Whether they are acidic or not depends on the particular
wine--things like the region where it was grown, the winery, the
vintage, etc. Some are acidic and some are not, so if it is acid that
you are sensitive to, some of these whites can be just as bad as (or
worse than) reds.

4. Good wine, whether red or wine, is never acidic (by that I mean
that the taste of acid doesn't predominate). Good wine has a balance
in taste between acid and fruit.


5. There are many exceptions, but in general, cheaper wines will be
less tannic, and in many cases less acidic too. And if you are
drinking more expensive red wines, they often start out being more
tannic, but will become less tannic as they get older.


--
Ken Blake