It depends…
A red at 3 would get ones attention, but so would a white at 4.
So, lower, in general.
A white in the low 3’s, given a choice, and a red in the mid 3’s. Approaching pH4 for a red would require evaluating TA. Too many variables to pick on pH alone.
@rjquillin Yup, and it’s also the evaluation of a “complete picture” of harvest brix/pH/TA, final alcohol, presence of any additions, and final pH/TA. Clark, for example, makes higher pH wines but they are (mostly) well structured and ageworthy.
@rjquillin I have heard that but I also have trouble envisioning it. Last year I did some deacidification trials on a wine with a TA of .9 . Once it got up to 3.8 pH or so, even with that TA, it tasted short, flat, and flabby.
Plenty of higher pH whites are interesting - Roussanne and Marsanne come to mind. Low pH reds can be a challenge if consumed on there own - unless chilled. But plenty of variables to play with here!
It depends…
A red at 3 would get ones attention, but so would a white at 4.
So, lower, in general.
A white in the low 3’s, given a choice, and a red in the mid 3’s. Approaching pH4 for a red would require evaluating TA. Too many variables to pick on pH alone.
@rjquillin what you said!
@rjquillin Yup, and it’s also the evaluation of a “complete picture” of harvest brix/pH/TA, final alcohol, presence of any additions, and final pH/TA. Clark, for example, makes higher pH wines but they are (mostly) well structured and ageworthy.
@rjquillin I have heard that but I also have trouble envisioning it. Last year I did some deacidification trials on a wine with a TA of .9 . Once it got up to 3.8 pH or so, even with that TA, it tasted short, flat, and flabby.
Plenty of higher pH whites are interesting - Roussanne and Marsanne come to mind. Low pH reds can be a challenge if consumed on there own - unless chilled. But plenty of variables to play with here!