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Which wine has little acidity?
The acidity of a wine depends on various factors, including the location of the vineyards and the weather pattern of the vintage. Low temperatures promote acid production in the grapes.
However, the grape variety is also a significant influencing factor in any case. Certain grape varieties (e.g. Riesling, Elbling, Sauvignon Blancnebbiolo, Sangiovese) produce naturally acidic wines. Grape varieties that produce wines with moderate or low acidity are basically the varieties of the Burgundy family: Pinot Blanc, Pinot Gris, Auxerrois and Chardonnay as white wine varieties and Pinot Noir and Pinot Noir as red wine varieties. Other grape varieties with comparatively low acidity are Müller-Thurgau, Silvaner, Dornfelder or Merlot.
Wines from warmer, southern growing regions often have somewhat less acid than wines from cooler regions(cool climate winegrowing).
Since acidity is reduced as a wine matures, older wines also generally have somewhat less acidity than young wines.