I haven’t looked at stats, but Muscadet tends to be tart and crisp. Also, Sancerre and Picpoul. Some Italian Pinot Grigios and some NZ Sauvignon Blancs will have low pH, and sometimes simple Chablis as well, but it’s hard to generalize these days…
To address your price point issue: Muscadet (always bet “sur Lie”, it’s crisper and better) and Picpoul are almost always under $20 and represent excellent value. In my experience, to find really crisp (acidic) Pinot Grigio, NZ Sauvignon Blanc you will probably have to pay more than $20. Chablis and Sancerre will almost always be $25+.
I haven’t looked at stats, but Muscadet tends to be tart and crisp. Also, Sancerre and Picpoul. Some Italian Pinot Grigios and some NZ Sauvignon Blancs will have low pH, and sometimes simple Chablis as well, but it’s hard to generalize these days…
To address your price point issue: Muscadet (always bet “sur Lie”, it’s crisper and better) and Picpoul are almost always under $20 and represent excellent value. In my experience, to find really crisp (acidic) Pinot Grigio, NZ Sauvignon Blanc you will probably have to pay more than $20. Chablis and Sancerre will almost always be $25+.
Anne Amie whites tend to have very low pH and have MSRP of $20. The Reisling is 2.9 and Pinot Blanc is 3.1
@KitMarlot pinot blanc seems ideal… Wish I had a time machine