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.

On May 22, 2:47*am, 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.
>
> --
> ribster22

I've had a couple of hybrid reds called Baco Noir and Chambourcin
which are not tannic at all. Their acid levels tend to vary with the
vintage and grower, and because these are from hybrid grapes, they're
not always easy to find. I don't know where you live, but see if there
are any local wineries in your area that produce either of these
varietals.

Dan-O (Likes 'em both)

ribster22 > writes:

> 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.

A tragedy indeed!

From your post it isn't clear exactly what the problem is. Your
subject line refers to tannins and your body to acidity. These are
different issues.

Merlot, for example, is often low acidity. Sometimes it has little
tannins, other times more.

If it really is low tannins you want, Chianti can be low in tannins.
Beaujolais is usually low in tannins.

Asking your local knowledgeable wine merchant is usually a good idea!

If it has to be Italian, I think you could do with Barbera if you are
looking for a red wine which is not high in tannins.

Non-pretentious wines from Nero d'Avola can also fit your need, for Nero
d'Avola is typically interesting, with spicy notes and not big tannins, all
in a rounded style. Same with Cerasuolo de Vittoria (typically Nero d'Avola
and Frappato). IMHO, wines from Sicily are very versatile to go with many
Italian dishes, they are not that expensive (save the top cuvées, which I
often like not that much).

You may also want to explore Rioja, specially those made in a more classic
style. For example, López de Heredia Viña Cubillo is typically an
interesting red with not that much tannin.

If your problem is with histamines, or with added sulphur at the time of
bottling, looking for somewhat aged wines can help. Viña Cubillo current
release is 2005 so it is usually quite a digestive wine IMHO.

s.

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

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.
>
>
You might try an old home remedy to ease your acid stomach: try eating a quarter cup
or so of sauerkraut. After all, the Germans drink a lot of beer and acid stomach is
something they have had to deal with for a long time.

I've tried it and it works (tastes better with sausage, but it works plain too).