Understanding Wine Acidity
Acidity is a fundamental component of wine, providing structure, freshness, and balance. It is measured in two ways: pH, which indicates the strength of the acid, and Titratable Acidity (TA), which measures the total acid content. A wine's acidity level is influenced by several factors, including the grape variety, the climate in which it was grown, and the winemaking process itself. For some, a highly acidic wine can cause discomfort, while others simply prefer a rounder, softer mouthfeel. A wine with too little acid can be described as 'flabby' or 'flat'. Knowing what kind of wine has less acid is key to finding a bottle that suits your palate or your sensitive stomach.
Low-Acid Red Wines
Generally speaking, red wines tend to be less acidic than white wines. The specific grape variety and the region where it is cultivated play significant roles in the final acidity. The warmer the climate, the more ripe the grapes, which naturally have lower acidity levels. Winemaking techniques like malolactic fermentation, which converts sharp malic acid into softer lactic acid, are also standard for most red wines, contributing to their smoother texture.
Common low-acid red wine varietals include:
- Merlot: Known for its velvety texture and soft tannins, Merlot typically has a lower acidity and smooth finish.
- Cabernet Sauvignon: Often produced in warm climates, many Cabernet Sauvignons are full-bodied with lower acidity, resulting in a plush mouthfeel.
- Zinfandel: Californian Zinfandels, in particular, are known for being robust, jammy, and having low acidity.
- Grenache: This versatile grape produces red wines with minimal acidity, contributing to their soft and fruity characteristics.
- Malbec: From warm regions like Argentina, Malbec offers a full body and smooth texture with low acidity.
- Pinotage: This South African variety is another New World example of a low-acid red wine.
- Carmenere: With a character similar to Merlot, Carmenere is a silky, smooth red wine with low acidity.
Low-Acid White Wines
While many white wines are prized for their crisp, zesty acidity, there are several varieties and production methods that result in a softer, less acidic profile. These are excellent choices for those who find high-acid whites, like Sauvignon Blanc or Riesling, too sharp.
Common low-acid white wine varietals include:
- Chardonnay: The key here is whether it undergoes malolactic fermentation and is oak-aged. This process gives the wine its characteristic buttery notes and creamy texture while softening the acidity. A California Chardonnay is a good example.
- Viognier: This is an aromatic, full-bodied white grape that naturally has lower acidity as it ripens. Oak-aged Viogniers are particularly smooth.
- Gewürztraminer: An intensely aromatic grape from Alsace and Germany, Gewürztraminer is known for having quite low acidity.
- Marsanne: A rich, nutty, and bold French grape with remarkably low acidity levels.
- Grenache Blanc: A white grape cousin of the red Grenache, this variety has a softer acidity and round mouthfeel.
- Semillon: From the Bordeaux region, Semillon is a versatile low-acid white wine.
Factors That Influence Wine Acidity
Beyond grape variety, several winemaking choices and environmental factors heavily influence a wine's final acidity.
Climate and Terroir
As grapes ripen, their acid levels naturally decrease while sugar content increases. Grapes grown in warmer climates, such as those found in California, Australia, or Southern Italy, ripen more quickly and accumulate less acid. Conversely, cooler climates like northern France (e.g., Burgundy) or Germany result in grapes with higher natural acidity, often desired for styles like Riesling. Terroir, which includes soil composition, can also play a role, as potassium in the soil can reduce grape acidity.
Malolactic Fermentation (MLF)
This is a secondary fermentation that occurs after the initial alcoholic fermentation. Lactic acid bacteria convert the sharp, tart-tasting malic acid (the kind found in green apples) into softer, creamier-tasting lactic acid (the kind found in milk). This process is almost universally applied to red wines and is a winemaker's choice for many white wines, especially Chardonnay, to create a less acidic and rounder mouthfeel.
Aging
Over time, the acids in wine will soften and integrate, leading to a smoother profile. Older, more mature wines, particularly reds that have been aged for a significant period, tend to be less acidic and more mellow. High-acidity wines, like certain Rieslings, are excellent candidates for aging because the acidity provides the structure necessary for long-term cellaring.
Comparison of Less Acidic vs. High-Acidic Wines
| Attribute | Less Acidic Wines | High-Acidic Wines |
|---|---|---|
| Climate | Warm-climate regions (e.g., California, Australia, Argentina) | Cool-climate regions (e.g., Northern France, Germany) |
| Common Red Examples | Merlot, Cabernet Sauvignon, Grenache, Malbec | Pinot Noir (cool-climate), Sangiovese (Chianti) |
| Common White Examples | Oak-aged Chardonnay, Viognier, Gewürztraminer, Marsanne | Sauvignon Blanc, Riesling, Pinot Grigio (cool-climate) |
| Fermentation | Often undergo malolactic fermentation (MLF) | MLF is often blocked to preserve crispness |
| Flavor Profile | Smoother, rounder, softer finish | Crisper, brighter, and more tart |
| Mouthfeel | Creamy, plush, and velvety | Mouthwatering, zesty, and refreshing |
Conclusion
For those seeking a wine with less acid, the key is to look beyond just red versus white. Consider wines from warmer climates like California or Australia, which naturally have lower acidity. Also, be mindful of the winemaking process, specifically looking for oak-aged Chardonnays or robust reds that have undergone malolactic fermentation. These choices offer a range of rich, smooth, and balanced wines that can be more gentle on the palate. By keeping these factors in mind, you can find a delicious bottle that suits your taste preference and avoids any potential discomfort from higher acidity.
