Can anyone here recommend a white wine, easily available in North
America, that is low in both alcohol and acid?

Thanks.












CPJ

wrote:
> Can anyone here recommend a white wine, easily available in North
> America, that is low in both alcohol and acid?
>
> Thanks.

Most wine is at least 11% or so alcohol, by law, custom, and necessity.
Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
Soave.

>
>
>
>
>
>
>
>
>
>
>
>
> CPJ

A wine from muscat canelli grapes from Italy or the Left Coast---usually
7-10% alcohol but sweet--the muscat canelli is found in Asti Spumante but
those are higher in alcohol.
Three of the best from Italy are Rivetti, Morandina and Vietti---labels will
say Moscato d' Asti.

I think Robert Mondavi's Moscato d'Oro may be around. The best is the
Moscato Amabile made by Louis Martini---it sold only at the winery as it is
frizzante(spritzy)
At one time Sutter Home & Robert Pecota had good distribution.

Anything older than 2004 is a shadow of it's self. Wholesalers in your area
who haven't moved out their 2003 or 2004s, will not order 2005, so you need
help from a merchant in seeing what is available---There are other wines
from France & Australia made from a different clone of muscat---they are
higher in alcohol and more like syrup.


"UC" > wrote in message
ups.com...
>
> wrote:
> > Can anyone here recommend a white wine, easily available in North
> > America, that is low in both alcohol and acid?
> >
> > Thanks.
>
> Most wine is at least 11% or so alcohol, by law, custom, and necessity.
> Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
> Soave.
>
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > CPJ
>

Some German Rieslings are less than 10% alcohol content, and slightly sweet.
Dr. Loosen Erdener Treppchen comes to mind.

> wrote in message
oups.com...
> Can anyone here recommend a white wine, easily available in North
> America, that is low in both alcohol and acid?
>
> Thanks.
>
>
>
>
>
>
>
>
>
>
>
>
> CPJ
>

Alianca Vinho Verde (from Portugal) is 9% alcohol, and not overly
acidic, if I recall correctly. wine-searcher.com shows many on-line
suppliers from $3.99 to $9.99, for what all seem to be the same wine.


wrote:
> Can anyone here recommend a white wine, easily available in North
> America, that is low in both alcohol and acid?
>
> Thanks.
>
>
>
>
>
>
>
>
>
>
>
>
> CPJ

White wines are almost always more acidic than reds.

> Most wine is at least 11% or so alcohol, by law, custom, and necessity.
> Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
> Soave.
>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> CPJ
>

"bijoudog" > skrev i melding
...
> Some German Rieslings are less than 10% alcohol content, and slightly
> sweet. Dr. Loosen Erdener Treppchen comes to mind.
>
Yes, look for a German from 2003 with 10% alc. or less. It will definitely
be low in acidity. (an extremely hot year)
Anders

Ric wrote:
> White wines are almost always more acidic than reds.

Nonsense.

>
> > Most wine is at least 11% or so alcohol, by law, custom, and necessity.
> > Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
> > Soave.
> >
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >> CPJ
> >

By "nonsense", I assume you are disagreeing with my statement that white
wines are almost always moree acidic that reds? I don;t mean to sound
argumentative, but that is indeed true.
Acid in a wine is typically measured in two ways; titratable acidity, and
pH. The former is an analagous measure of total acidity (but is not, in
fact, true total acidity, although the two are so close as to be meaningless
to distinguish). The second, as you know, is a reverse function of hydrogen
proton concentration - the strength of the available acid. The higher the
"TA" (titratable acidity), the more acid. The lower the pH, the stronger the
acidity.

White wines are harvested and made to a typical range of .65 to .75 TA,
whereas red wines are harvested and made to a typical TA range of .6 to .7.
In other words, white wines generally contain more titratable acid. More
importantly, white wines are harvested and made such that the pH typically
falls in a range between 3.1 and 3.3; whereas reds fall in a ph range of 3.4
to 3.6. In other words, white wines are considerably more acidic (remember
that the pH scale, at the whole number, is logarithmic. The difference in
perceptible acidity of these ranges is significant.

Why is all this important? Well, white wines have considerbaly less 'other
stuff' to buffer them. If they are not acidic enough, they quickly taste
'flat' or 'flabby'. Whereas reds are somewhat mroe forgiving - with more
buffering avaialble from the time left on the skins.

Anyway, to the point of your original post - it isn;t accurate (relatively
speaking) to say that "most whites are not high in acidity". In fact,
realtively speaking, whites are more acidic than reds.


Cheers,

Ric; winemaker, wine guzzler, and closet geek



>> White wines are almost always more acidic than reds.
>
> Nonsense.
>
>>
>> > Most wine is at least 11% or so alcohol, by law, custom, and necessity.
>> > Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
>> > Soave.
>> >
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >> CPJ
>> >
>

Ric wrote:
> By "nonsense", I assume you are disagreeing with my statement that white
> wines are almost always moree acidic that reds? I don;t mean to sound
> argumentative, but that is indeed true.

Welcome to the world of Mr. Michael Scarpitti (aka Uranium Committee aka
UC), Ric, where everyone else on the planet is an idiot or a dupe, and
only he knows The Truth™:

....that no wine benefits exposure to air and should be drunk as soon as
opened

....that wine tasting is a waste of time and should be left to
professionals; wine should only be drunk with meals and not thought
about and furthermore that all winemakers agree with him about this.

....that Italy is the only souce for good wine and that all other sources
are a prior inferior, especially France and California.

Engage him in discussion at your own risk.

> Acid in a wine is typically measured in two ways; titratable acidity, and
> pH. The former is an analagous measure of total acidity (but is not, in
> fact, true total acidity, although the two are so close as to be meaningless
> to distinguish). The second, as you know, is a reverse function of hydrogen
> proton concentration - the strength of the available acid. The higher the
> "TA" (titratable acidity), the more acid. The lower the pH, the stronger the
> acidity.

The difference between TA and pH are that TA measures that total number
of acidic sites present in a unit volume of wine whereas pH measures the
equilibrium amount of free hydronium ion (H3O+), the common form of acid
in aqueous solution. These two different values diverge when
dicarboxylic acids such as malic and tartaric are involved.
>
> White wines are harvested and made to a typical range of .65 to .75 TA,
> whereas red wines are harvested and made to a typical TA range of .6 to .7.
> In other words, white wines generally contain more titratable acid. More
> importantly, white wines are harvested and made such that the pH typically
> falls in a range between 3.1 and 3.3; whereas reds fall in a ph range of 3.4
> to 3.6. In other words, white wines are considerably more acidic (remember
> that the pH scale, at the whole number, is logarithmic. The difference in
> perceptible acidity of these ranges is significant.

One essential difference is the prevalence of malolactic fermentation:
most whites undergo less than full ML (excepting as always the standard
New World Chardonnay) whereas all reds that I know of are put through
complete ML. Since malic is a dicarboxylic and lactic is a mono-, the
amount of TA decreases markedly (and the pH goes up) as a consequence of ML.

Nice discussion, BTW.

Cheers!
Mark Lipton

p.s. Do you make wine commercially? If so, is it an ultra-hush-hush
secret where you do?

Ric wrote:
> By "nonsense", I assume you are disagreeing with my statement that white
> wines are almost always moree acidic that reds? I don;t mean to sound
> argumentative, but that is indeed true.

They don't TASTE more acidic. I believe the poster was asking about
wine that does not taste bitter or astringent, but used the word
'acidic'.

> Acid in a wine is typically measured in two ways; titratable acidity, and
> pH. The former is an analagous measure of total acidity (but is not, in
> fact, true total acidity, although the two are so close as to be meaningless
> to distinguish). The second, as you know, is a reverse function of hydrogen
> proton concentration - the strength of the available acid. The higher the
> "TA" (titratable acidity), the more acid. The lower the pH, the stronger the
> acidity.
>
> White wines are harvested and made to a typical range of .65 to .75 TA,
> whereas red wines are harvested and made to a typical TA range of .6 to .7.
> In other words, white wines generally contain more titratable acid. More
> importantly, white wines are harvested and made such that the pH typically
> falls in a range between 3.1 and 3.3; whereas reds fall in a ph range of 3.4
> to 3.6. In other words, white wines are considerably more acidic (remember
> that the pH scale, at the whole number, is logarithmic. The difference in
> perceptible acidity of these ranges is significant.
>
> Why is all this important? Well, white wines have considerbaly less 'other
> stuff' to buffer them. If they are not acidic enough, they quickly taste
> 'flat' or 'flabby'. Whereas reds are somewhat mroe forgiving - with more
> buffering avaialble from the time left on the skins.
>
> Anyway, to the point of your original post - it isn;t accurate (relatively
> speaking) to say that "most whites are not high in acidity". In fact,
> realtively speaking, whites are more acidic than reds.
>
>
> Cheers,
>
> Ric; winemaker, wine guzzler, and closet geek
>
>
>
> >> White wines are almost always more acidic than reds.
> >
> > Nonsense.
> >
> >>
> >> > Most wine is at least 11% or so alcohol, by law, custom, and necessity.
> >> > Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
> >> > Soave.
> >> >
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >> CPJ
> >> >
> >

Mark Lipton wrote:
> Ric wrote:
> > By "nonsense", I assume you are disagreeing with my statement that white
> > wines are almost always moree acidic that reds? I don;t mean to sound
> > argumentative, but that is indeed true.
>
> Welcome to the world of Mr. Michael Scarpitti (aka Uranium Committee aka
> UC), Ric, where everyone else on the planet is an idiot or a dupe, and
> only he knows The Truth™:
>
> ...that no wine benefits exposure to air and should be drunk as soon as
> opened

Only wine that is too young...

> ...that wine tasting is a waste of time and should be left to
> professionals; wine should only be drunk with meals and not thought
> about and furthermore that all winemakers agree with him about this.

The smart ones do....

> ...that Italy is the only souce for good wine and that all other sources
> are a prior inferior, especially France and California.

That's 'F_____' and California....

> Engage him in discussion at your own risk.
>
> > Acid in a wine is typically measured in two ways; titratable acidity, and
> > pH. The former is an analagous measure of total acidity (but is not, in
> > fact, true total acidity, although the two are so close as to be meaningless
> > to distinguish). The second, as you know, is a reverse function of hydrogen
> > proton concentration - the strength of the available acid. The higher the
> > "TA" (titratable acidity), the more acid. The lower the pH, the stronger the
> > acidity.
>
> The difference between TA and pH are that TA measures that total number
> of acidic sites present in a unit volume of wine whereas pH measures the
> equilibrium amount of free hydronium ion (H3O+), the common form of acid
> in aqueous solution. These two different values diverge when
> dicarboxylic acids such as malic and tartaric are involved.
> >
> > White wines are harvested and made to a typical range of .65 to .75 TA,
> > whereas red wines are harvested and made to a typical TA range of .6 to .7.
> > In other words, white wines generally contain more titratable acid. More
> > importantly, white wines are harvested and made such that the pH typically
> > falls in a range between 3.1 and 3.3; whereas reds fall in a ph range of 3.4
> > to 3.6. In other words, white wines are considerably more acidic (remember
> > that the pH scale, at the whole number, is logarithmic. The difference in
> > perceptible acidity of these ranges is significant.
>
> One essential difference is the prevalence of malolactic fermentation:
> most whites undergo less than full ML (excepting as always the standard
> New World Chardonnay) whereas all reds that I know of are put through
> complete ML. Since malic is a dicarboxylic and lactic is a mono-, the
> amount of TA decreases markedly (and the pH goes up) as a consequence of ML.
>
> Nice discussion, BTW.
>
> Cheers!
> Mark Lipton
>
> p.s. Do you make wine commercially? If so, is it an ultra-hush-hush
> secret where you do?

Actually, the OP said "that is low in both alcohol and acid".

However, even if 'taste' is what the OP was suggesting, white wines
generally 'taste' more acidic (tart) than reds. The astringency of reds is
due more to the presence of tannins.

This is a great example of why people should learn how to taste wine
(technically speaking); recognizing causality of differing tastes helps
people to discriminate - and to predict what they will like from what they
won't.


> They don't TASTE more acidic. I believe the poster was asking about
> wine that does not taste bitter or astringent, but used the word
> 'acidic'.

Great post Mark.

Given UC's last post, I think he is really referring to tannins - he uses
the words 'bitter' and 'astringent'; both associated with tannins rather
than acids.

No, I'm not a commercial winemaker. I am a 'hobbyist' winemaker here in the
Sierra Foothills. I have a small (200 vine) vineyard from which I make Syrah
and Marsanne . And each year we purchase grapes from other vineyards. This
year, I've committed to a small (500 lb) load of Cabernet Franc from a
vineyard in this area. Produce 50+ gallons each year.
And you - are you also a winemaker?

Agreed as to the impact of MLF. I have a personal preference for the crisp
acidity of those that do not udergo MLF, or undergo only partial - such as
the NZ SB's and Chardonnays. My '05 Marsanne was not taken through MLF. It
is wonderfully crisp and lively. We compared it recently to some St.
Joseph's from the upper Rhone (ancestral home of Marsanne); while the
'terroir' is so wonderfully evident in their wine, we prefer the more fruit
forward style we make. This year, we are considering two separate batches;
one taken through MLF, one not.

Cheers!




> One essential difference is the prevalence of malolactic fermentation:
> most whites undergo less than full ML (excepting as always the standard
> New World Chardonnay) whereas all reds that I know of are put through
> complete ML. Since malic is a dicarboxylic and lactic is a mono-, the
> amount of TA decreases markedly (and the pH goes up) as a consequence of
> ML.
>
> Nice discussion, BTW.
>
> Cheers!
> Mark Lipton
>
> p.s. Do you make wine commercially? If so, is it an ultra-hush-hush
> secret where you do?

Ric wrote:

> Given UC's last post, I think he is really referring to tannins - he uses
> the words 'bitter' and 'astringent'; both associated with tannins rather
> than acids.

I've long ago ceased trying to understand WTF he's talking about: it's
just not worth the effort.

>
> No, I'm not a commercial winemaker. I am a 'hobbyist' winemaker here in the
> Sierra Foothills. I have a small (200 vine) vineyard from which I make Syrah
> and Marsanne . And each year we purchase grapes from other vineyards. This
> year, I've committed to a small (500 lb) load of Cabernet Franc from a
> vineyard in this area. Produce 50+ gallons each year.
> And you - are you also a winemaker?

Nope, I'm a wine-drinking chemist, hence my overly pedantic monologue on
acidity. Lucky you, though, having such great raw materials at hand for
your hobby. Living in Indiana, I'd have to restrict myself to
non-vinifera grapes, and that also doesn't seem worth the effort. I'm
quite fond on Amador and El Dorado county for Rhone varieties and Zins.
What model are you shooting for with your Cab Franc? Chinon? or St.
Emilion?

>
> Agreed as to the impact of MLF. I have a personal preference for the crisp
> acidity of those that do not udergo MLF, or undergo only partial - such as
> the NZ SB's and Chardonnays. My '05 Marsanne was not taken through MLF. It
> is wonderfully crisp and lively. We compared it recently to some St.
> Joseph's from the upper Rhone (ancestral home of Marsanne); while the
> 'terroir' is so wonderfully evident in their wine, we prefer the more fruit
> forward style we make. This year, we are considering two separate batches;
> one taken through MLF, one not.

Yeah, I'm also a fan of crisper whites as a rule, though certain
full-bodied Chardonnays can benefit from some roundness provided by ML.
Whose St. Joseph blanc did you try? I'm always on the lookout for good
producers. I'd guess that most producers in the N. Rhone put their
whites through quite a bit of ML, but I don't have the data at hand to
be sure.

Cheers again,
Mark Lipton

> wrote in message
oups.com...
> Can anyone here recommend a white wine, easily available in North
> America, that is low in both alcohol and acid?
>
> Thanks.
>

My vote would be for a Portuguese Vinho Verde white. Usually less than $10,
alcohol around 9 or 9.5%, a little spritzy, and a generally pleasant
quaffer.

Cab Franc; given that I am unfamiliar with the Chinon, I can't compare.
Honestly, my 'model' is the Cabernet Franc produced by Mark Foster here at
Nevada City Winery. Much more akin to a St. Emilion than anything else I can
think of.

We had the pleasure of visiting the Rhone valley last month, and picked up
some St. Joseph's 'Deschants' from Chappoulet in Tain Hermitage. That is
what I was comparing to - certainly not the higher end 'Crozes Hermitage' or
'Hermitage' wines!




> Nope, I'm a wine-drinking chemist, hence my overly pedantic monologue on
> acidity. Lucky you, though, having such great raw materials at hand for
> your hobby. Living in Indiana, I'd have to restrict myself to
> non-vinifera grapes, and that also doesn't seem worth the effort. I'm
> quite fond on Amador and El Dorado county for Rhone varieties and Zins.
> What model are you shooting for with your Cab Franc? Chinon? or St.
> Emilion?
>
>
> Yeah, I'm also a fan of crisper whites as a rule, though certain
> full-bodied Chardonnays can benefit from some roundness provided by ML.
> Whose St. Joseph blanc did you try? I'm always on the lookout for good
> producers. I'd guess that most producers in the N. Rhone put their
> whites through quite a bit of ML, but I don't have the data at hand to
> be sure.
>
> Cheers again,
> Mark Lipton

Ric wrote:
> Great post Mark.
>
> Given UC's last post, I think he is really referring to tannins - he uses
> the words 'bitter' and 'astringent'; both associated with tannins rather
> than acids.

That is, I believe, what the OP is referring to. I do like bitter wines
very much (southern Itallian wines are often bitter) but Barbera can be
a little 'acidic' tasting when young. The bitter flavor actually
complements the acid.

Anyway, I don't know why anyone gets all excited about white wine when
there's so much good red available.

Try a nice Insolia, such as this one:

http://wineshop.justgrapes.net/istar.asp?a=3&dept=INS

http://www.wineloverspage.com/winead...wa040331.phtml



> No, I'm not a commercial winemaker. I am a 'hobbyist' winemaker here in the
> Sierra Foothills. I have a small (200 vine) vineyard from which I make Syrah
> and Marsanne . And each year we purchase grapes from other vineyards. This
> year, I've committed to a small (500 lb) load of Cabernet Franc from a
> vineyard in this area. Produce 50+ gallons each year.
> And you - are you also a winemaker?
>
> Agreed as to the impact of MLF. I have a personal preference for the crisp
> acidity of those that do not udergo MLF, or undergo only partial - such as
> the NZ SB's and Chardonnays. My '05 Marsanne was not taken through MLF. It
> is wonderfully crisp and lively. We compared it recently to some St.
> Joseph's from the upper Rhone (ancestral home of Marsanne); while the
> 'terroir' is so wonderfully evident in their wine, we prefer the more fruit
> forward style we make. This year, we are considering two separate batches;
> one taken through MLF, one not.
>
> Cheers!
>
>
>
>
> > One essential difference is the prevalence of malolactic fermentation:
> > most whites undergo less than full ML (excepting as always the standard
> > New World Chardonnay) whereas all reds that I know of are put through
> > complete ML. Since malic is a dicarboxylic and lactic is a mono-, the
> > amount of TA decreases markedly (and the pH goes up) as a consequence of
> > ML.
> >
> > Nice discussion, BTW.
> >
> > Cheers!
> > Mark Lipton
> >
> > p.s. Do you make wine commercially? If so, is it an ultra-hush-hush
> > secret where you do?

"Ric" wrote .............
>
>
> This is a great example of why people should learn how to taste
> wine (technically speaking); recognizing causality of differing tastes
> helps people to discriminate - and to predict what they will like from
> what they won't.
>


Ric, you are wasting your time, energy, knowledge and experience trying to
get through the solid bone which is that appendage on Mr. Scarpitti's
shoulders.

I have said it befo He has a mind like concrete - all mixed up and
permanently set.

The "giveaway" is that he is so f****d in the head that he cannot even write
the word "France"

Greetings from a gorgeous winters day in NZ (not a breath of wind, not a
cloud in the sky - and just on 16C here in the far north)

--

st.helier

"st.helier" > wrote in
:

> Greetings from a gorgeous winters day in NZ (not a breath of wind, not
> a cloud in the sky - and just on 16C here in the far north)
>
> --
>
> st.helier
>
It is not fair milord, The only thing close to 16c around here is the red
wine that is set out for dinner!


--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

Kia ora, mate! Sounds beautiful. It's blistering hot here. My dad is over
here, visiting from godzone, got fed up with the heat and headed off in the
general direction of the Canadian border, convinced he could find some cool
mountain somewhere to avoid this heat.

By your 'hndle', can I assume that you live in St Helier, up around
Auckland? Lived in Remuera myself but only for a year. Spent most of my
years in Hamiltopn (yuk) and Wellington - which I loved. Brother lives in
Nelson - lucky b(*^%(*^d

Hope all is well - tantalize us some more soon with tales of those great
kiwi wines.

Ric


>
> Ric, you are wasting your time, energy, knowledge and experience trying to
> get through the solid bone which is that appendage on Mr. Scarpitti's
> shoulders.
>
> I have said it befo He has a mind like concrete - all mixed up and
> permanently set.
>
> The "giveaway" is that he is so f****d in the head that he cannot even
> write the word "France"
>
> Greetings from a gorgeous winters day in NZ (not a breath of wind, not a
> cloud in the sky - and just on 16C here in the far north)
>
> --
>
> st.helier
>

"Ric" wrote ...............
>
> By your 'hndle', can I assume that you live in St Helier,
>

A common misconception - nope St.Helier is my name <alright - part of
Alexander Andrew St.Helier-Bourke>

Long story about Greek Arch-heroes; patron saints of Scotland and unmarried
mothers; Jersey (Channel Islands) and Irish criminals of Norman
extraction!!!!!

I must confess, it does raise the occasional eyebrow!

--

st.helier

st.helier wrote:
> "Ric" wrote .............
> >
> >
> > This is a great example of why people should learn how to taste
> > wine (technically speaking); recognizing causality of differing tastes
> > helps people to discriminate - and to predict what they will like from
> > what they won't.
> >
>
>
> Ric, you are wasting your time, energy, knowledge and experience trying to
> get through the solid bone which is that appendage on Mr. Scarpitti's
> shoulders.
>
> I have said it befo He has a mind like concrete - all mixed up and
> permanently set.
>
> The "giveaway" is that he is so f****d in the head that he cannot even write
> the word "France"

No, I simply REFUSE to do so.
>
> Greetings from a gorgeous winters day in NZ (not a breath of wind, not a
> cloud in the sky - and just on 16C here in the far north)
>
> --
>
> st.helier

First..., thanks to everyone for chiming in with so much info and
comment re my enquiry.

Re 'acidic', what I meant was less acidic tasting and, hopefully, less
likely to generate stomach acid etc.!








CPJ

UC wrote:
> Ric wrote:
> > By "nonsense", I assume you are disagreeing with my statement that white
> > wines are almost always moree acidic that reds? I don;t mean to sound
> > argumentative, but that is indeed true.
>
> They don't TASTE more acidic. I believe the poster was asking about
> wine that does not taste bitter or astringent, but used the word
> 'acidic'.
>
> > Acid in a wine is typically measured in two ways; titratable acidity, and
> > pH. The former is an analagous measure of total acidity (but is not, in
> > fact, true total acidity, although the two are so close as to be meaningless
> > to distinguish). The second, as you know, is a reverse function of hydrogen
> > proton concentration - the strength of the available acid. The higher the
> > "TA" (titratable acidity), the more acid. The lower the pH, the stronger the
> > acidity.
> >
> > White wines are harvested and made to a typical range of .65 to .75 TA,
> > whereas red wines are harvested and made to a typical TA range of .6 to .7.
> > In other words, white wines generally contain more titratable acid. More
> > importantly, white wines are harvested and made such that the pH typically
> > falls in a range between 3.1 and 3.3; whereas reds fall in a ph range of 3.4
> > to 3.6. In other words, white wines are considerably more acidic (remember
> > that the pH scale, at the whole number, is logarithmic. The difference in
> > perceptible acidity of these ranges is significant.
> >
> > Why is all this important? Well, white wines have considerbaly less 'other
> > stuff' to buffer them. If they are not acidic enough, they quickly taste
> > 'flat' or 'flabby'. Whereas reds are somewhat mroe forgiving - with more
> > buffering avaialble from the time left on the skins.
> >
> > Anyway, to the point of your original post - it isn;t accurate (relatively
> > speaking) to say that "most whites are not high in acidity". In fact,
> > realtively speaking, whites are more acidic than reds.
> >
> >
> > Cheers,
> >
> > Ric; winemaker, wine guzzler, and closet geek
> >
> >
> >
> > >> White wines are almost always more acidic than reds.
> > >
> > > Nonsense.
> > >
> > >>
> > >> > Most wine is at least 11% or so alcohol, by law, custom, and necessity.
> > >> > Most whites are not high in acidity. Try a nice cheap Pinot Grigio or
> > >> > Soave.
> > >> >
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >>
> > >> >> CPJ
> > >> >
> > >

manitou wrote:

> First..., thanks to everyone for chiming in with so much info and
> comment re my enquiry.


Just to add, I've tried Aliança and Aveleda. The latter seems a tad
richer, though the former has lower alcohol content --- both have a
nice 'fiz'.

I like them with ice, and note less of a slight/dull headache compared
with the cheapo Canadian I'd been having the last while.







CPJ (Canadian..)