A Complete Guide to Wine Acidity

Wine acidity is a fundamental aspect that significantly affects the wine’s flavor, how well it goes with food, and how long it can age. The reason wines vary so widely in acidity comes down to the type of grapes, where they’re grown, and how they’re made into wine. With more wine knowledge, you’ll be able to appreciate the nuances of different and discover new favorites based on your taste preferences.

Is Wine Typically Acidic?

Yes, wine is typically acidic, a critical factor in its flavor profile and stability. The source of a wine’s acidity primarily comes from the grapes themselves. Grapes contain natural acids, such as tartaric and malic acids. Various types of wine have varying acidity levels, as different grape varieties have different acid profiles.

Fermentation and aging can influence these acids during the winemaking process. Winemakers might also adjust acidity to achieve desired flavor profiles or stability standards. The right level can make a wine feel fresh and lively, while too little can leave it tasting flat.

Understanding pH

The pH scale tells you if a solution is acidic or basic and runs from 0 to 14. A pH of 7 means the solution is neutral. If it’s below 7, it’s acidic, and if it’s above 7, it’s basic. For example, lemon juice has a low pH of 2 to 3, meaning it’s very acidic, while milk is near neutral with a pH around 6.5. Wine typically ranges from a pH of 3 to 4, placing it on the acidic side. Understanding pH is crucial as it affects everything from wine preservation to its color.

In technical terms, pH levels are a measure of the total concentration of free hydrogen ions in a solution. The titration level looks at the total amount of hydrogen ions. Both of these are important to winemakers as pH impacts the stability of a wine, while titration affects the taste and tartness. And both must be taken into account — along with tannins and other factors — when creating good wine. 

Factors That Affect Wine Acidity

Several factors can influence the acidity of a wine, each affecting how winemakers approach the winemaking process:

• Climate: Grapes grown in cooler climates ripen more slowly, leading to lower sugar levels and higher acidity. This results in wines with a crisper taste profile.
• Grape variety: Different grape varieties naturally contain varying acidity levels; for instance, Sauvignon Blanc typically exhibits higher acidity than Chardonnay.
• Soil type: The soil composition where grapes are grown affects acidity development, contributing to unique mineral characteristics in the wine.
• Winemaking practices: In winemaking, key choices like the duration of fermentation and whether to use malolactic fermentation, which typically takes about four weeks, significantly impact the wine’s acidity. Malolactic fermentation, in particular, softens the sharper acids.
• Harvest timing: Grapes harvested earlier in the season generally have higher acidity, while later harvests result in lower acidity but higher sugar content.

The above traits allow winemakers to craft specific styles and flavors.

Is Red Wine Acidic?

Red wine usually has a pH between 3.3 and 3.6, making it moderately acidic but less so than white wine. Pinot Noir and Sangiovese grapes produce red wines with higher acidity, resulting in a sharper, tart taste influenced by their climate and genetic traits. Wines like Merlot and Shiraz are typically less acidic, contributing to their smoother and mellow taste. 

Factors like grape type, soil pH, climate, and winemaking methods shape the acidity in red wines. Cooler climate regions tend to produce more acidic red wines due to slower grape maturation rates.

Is White Wine Acidic?

White wines are usually more acidic than red wines, with a typical pH range from 3.0 to 3.4.  This trait makes white wines effervescent, balances flavors, and adds vibrancy, enhancing their freshness. 

Among white wines, Riesling and Sauvignon Blanc are usually the most acidic, providing bright, zesty flavors highly valued in white wine. In contrast, Chardonnay typically yields less acidic wines leading to a richer, buttery profile. The higher acidity in white wines is partly because white wines are often made without skins and at cooler temperatures, keeping more of the grape’s natural tartness

Low-Acid Wines

Here are examples of low-acid wines along with their typical pH:

• Chardonnay: Typically around pH 3.4 to 3.6, it’s known for a smoother, richer profile, especially when aged in oak.
• Grenache Blanc: Typically around pH 3.5 to 3.7, it tends to have a softer acidity, contributing to its round and smooth mouthfeel.
• Merlot:  Typically around pH 3.5 to 3.8. Generally exhibits a lower acidity, which makes for a plush, velvety wine experience.

While the pH levels will vary depending on the vintage, winemaking practices, and other factors, these wines have lower average acidity.

High-Acid Wines

Here are examples of high-acid wines along with their typical pH:

• Sauvignon Blanc: Typically around pH 3.1 to 3.3. This wine is known for its crisp, vibrant acidity.
• Riesling: Typically around pH 2.9 to 3.2. It can be very high in acidity, balanced by its natural sugar.
• Pinot Noir: Typically around pH 3.3 to 3.5. Often exhibits bright acidity contributing to its perceived freshness.

Again, pH levels can vary within each type of wine, but these examples are known for their higher average acidity.

How To Taste Acidity in Wine

Below are some tips for assessing acidity when tasting wine:

• Feel the texture. Acidity in wine adds a mouthwatering sensation and freshness. Wines with higher acidity will taste sharper and tarter.
• Notice salivation. Pay attention to whether your mouth starts to water, especially along the sides. This is a direct response to acidity.
• Assess balance. Consider how the acidity interacts with the wine’s sweetness, alcohol, and tannins. Well-balanced wines will not have any one characteristic overpowering the others.
• Check for brightness. Acidity can make flavors feel more vivid and bright. It tends to lift the fruit flavors and add a zesty or crisp edge to the wine.

As you continue to taste and discover different wines, you’ll better understand how acidity impacts the overall wine experience.

How Acidity Interacts With Flavors

Acidity in wine goes beyond tartness. In sweet wines, it acts as a balancing agent, preventing an overly cloying taste and giving a sense of freshness to the wine. Higher acidity can also impact the wine’s aging potential. Understanding this factor helps us appreciate its role in shaping a wine’s flavor interaction and balance.

How To Balance Acidity in Pairings

With food pairings, the goal is to find a wine that matches the acidity of your food. If they’re not well-matched, you might end up with wine that seems dull or food that’s too tangy.

Consider the following examples: 

• A grilled lemon-garlic shrimp dish — the lemon’s citrusy, sharp taste pairs well with a Sauvignon Blanc’s crisp taste. The wine complements the lemon’s zest and balances the garlic.
• A creamy fettuccine Alfredo with a moderately acidic Chardonnay. The wine’s acidity cuts through the creamy sauce, lightening it, while its richness complements the pasta’s silkiness.

To truly appreciate how acidity impacts wine pairings, sampling various wines with different acidity levels is invaluable. Explore wine differences with wine clubs that deliver curated selections to your door, letting you discover and compare wines comfortably at home. A wine of the month club offers various global wines featuring different acidity levels. For premium selections, a premium wine club presents fine wines highlighting how acidity shapes a wine’s character.

When you try these selections, you taste and see how acidity plays its part and learn a lot about pairing food and wine. Over time, your tastes will become more sophisticated.