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Similarly, high-acid white wines — like Albariño, Riesling, Chablis, and Gewürztraminer — work beautifully with low-acid, fat-forward dishes, as do high-acid reds such as Barbera, Chianti ...
Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.
It grows best at relatively high altitudes, but it also can tolerate a much warmer climate. [10] With regard to Tempranillo's production in various climates, wine expert Oz Clarke notes: To get elegance and acidity out of Tempranillo, you need a cool climate. But to get high sugar levels and the thick skins that give deep color you need heat.
Wines that have not gone through malolactic fermentation will often be "sterile bottled" with a 0.45-micron membrane filter (pictured without housing). For some wine styles, such as light, fruity wines or for low-acid wines from warm climates, malolactic fermentation is not desired.
“The low-cal, low-alcohol wines have gotten better over the years. Also, there are a few naturally lower alcohol wines on the market that are dry,” Allen explains and suggests the following ...
Ariel Cabernet Sauvignon. California’s finest, with less than 0.5 percent alcohol by volume. Ariel Cabernet Sauvignon is aged in oak barrels in Paso Robles, C.A., and it’s got dry, soft ...