How to lower the acidity of the wine

Wine is a beloved beverage enjoyed by many around the world. However, sometimes a high level can be off-putting to some individuals. Acidity is an important component of wine, as it contributes to its freshness, crispness, and balance. However, if the acidity is too high, it can overwhelm the other flavors and make the wine taste unpleasantly tart or sharp. Fortunately, there are several methods you can employ to help lower the acidity of your wine. In this article, we will explore some of these techniques to help you achieve a more balanced and enjoyable wine experience.

1. Choose Low-Acid Varieties:
One effective way to lower the acidity of your wine is to select grape varieties that naturally have lower levels of acidity. Some examples of low-acid white grapes include Chardonnay, Viognier, and French Colombard, while low-acid red grapes include Merlot, Barbera, and Grenache. By choosing these grape varieties, you can start with a foundation of lower acidity and minimize the need for additional adjustments later.

2. Blend with Low-Acid Wines:
Blending your high-acid wine with a low-acid counterpart is another method to consider. By adding a low-acid white wine to your high-acid white wine or a low-acid red wine to your high-acid red wine, you can help balance out the acidity. However, it’s crucial to keep in mind the compatibility of flavors and aromas when blending wines. Experimenting with different proportions is key to achieving the desired outcome.

3. Malolactic Fermentation:
Malolactic fermentation is a process that converts the sharp malic acid found in wine into softer lactic acid. This secondary fermentation can help reduce the overall acidity, making the wine more approachable. Not all wines are suitable for malolactic fermentation, so it’s essential to consult with a winemaking professional or conduct thorough research before attempting this method.

4. Add Calcium Carbonate:
Calcium carbonate, commonly known as chalk, is a widely used additive to reduce acidity in wine. It reacts with the tartaric acid, precipitating out as calcium tartrate crystals. This process effectively lowers the overall acidity level. However, it’s crucial to exercise caution when adding calcium carbonate, as excessive use can negatively affect the wine’s flavor and texture.

5. Cold Soak your Grapes:
Cold soaking is a technique commonly used during winemaking, particularly with red wines, to enhance color extraction and reduce acidity. By allowing the grapes to macerate in a cold environment for an extended period before fermentation, some of the excess acidity can be extracted, resulting in a gentler final product.

6. Adjust with Tartaric Acid Solution:
If you’re looking for a quick fix, you can consider using a tartaric acid solution to directly adjust the acidity of your wine. However, it’s crucial to follow recommended dosage guidelines and proceed with caution to avoid overcompensating and ending up with a flat-tasting wine.

7. Age your Wine:
Lastly, aging your wine can lead to a decrease in acidity over time. With time, the acids in the wine naturally break down and soften, resulting in a smoother and less acidic profile. This method requires patience and a suitable storage environment, but it can be a rewarding way to reduce acidity while improving the complexity and maturity of the wine.

In conclusion, while acidity is crucial in wine, excessive levels can overwhelm the palate. These techniques offer various approaches to lowering the acidity of your wine, ultimately leading to a more balanced and enjoyable drinking experience. Experimentation, research, and seeking advice from professionals are key elements for successful acid reduction in wine. Cheers to finding the perfect balance in your glass!