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- andrawes76 - 12-13-2011 05:41 AM

Friends, a question was just posed to us online via email from a shy person... She is looking for the lowest acid wine. She believes that Cabernet or Cabernet Franc are the lowest on the scale, but I don't think thats accurate. Any suggestions?


- Brom - 12-28-2011 05:40 PM

I think it will depend more on where and by whom the wine is made than specifically the grape (among the major grapes that is). I'll suggest to California, Southern italy or Australian wines, the rule of thumb being the hotter the growing area, the lower the acid. Look for wine reviews where the wine is decribed as "flabby" Check on producers' websites where acidity or pH may be given as "technical data".

For a specific, what do you think of Barbera among reds and Rhone or Rhone type wines made with Marsanne for whites?


- Innkeeper - 12-28-2011 05:52 PM

Re Barbera: "Its chief characteristic is its high level of natural acidity even when fully ripe" Jancis Robinson.


- Brom - 12-28-2011 06:08 PM

Well, huh...what am I thinking of then? Montepulciano?