Wines with low acidity

Wine lovers agree: acidity is an important component of a good wine. But why do so many wine lovers look for wines with less acidity? In this article, we will explore the importance of acidity in wine and the factors that influence it. We take a look at wines with low acidity and show how to reduce acidity in wine. We also give tips on what food goes well with wines with low acidity.

Säure ist ein wichtiger Bestandteil des Weines, sie ist wie eine Art Skelett, sie trägt den Wein und verleiht ihm seine charakteristische Frische und Lebendigkeit. Sie ist verantwortlich für die Balance des Weines und unterstützt die Aromen und den Geschmack des Weines. Säure verhindert auch, dass der Wein zu süß und schwer wird. Eine gute Säurestruktur macht einen Wein ausgewogen und angenehm zu trinken.

Although acidity is important, many wine lovers prefer wines with less acidity. This is because wines with lower acidity appear softer and rounder, making them easier to drink. Some people also tolerate acid poorly and therefore look for wines with lower acidity.

If you are looking for wines with lower acidity, opt for white wines such as Chardonnay, Viognier, Pinot Gris, Soave and Muscat. Among red wines, Merlot, Pinot Noir, Grenache, Syrah/Shiraz and Malbec are best. These wines have a softer acid structure and are therefore suitable for people who prefer wines with less acidity.

In wine, there are many elements that all work together to create the perfect taste. What is not talked about much is ph, which is a measure of acidity.

Acidity in wine brings a certain sophistication and elegance to the taste, while pH determines the acidity structure of the wine. It's like yin and yang - the acidity and pH complement each other and create a harmonious balance in the wine.

There is a certain threshold at which the pH of the wine is optimal for it to develop its full flavour potential. However, if the pH is too high or too low, it can affect the taste of the wine. Too low a pH can cause the wine to become too acidic and unpleasant, while too high a pH can cause the wine to become flat and tasteless.

The link between pH and acidity in wine is complex, however, and requires careful consideration when making wine. It takes a deft hand to find the perfect balance between acidity and pH to make the wine a true masterpiece.