David C Breeden ) wrote:
>Tom S ) wrote:

>>"David C Breeden" > wrote in message
...
>>> Wine with a pH of 3.5 is absolutely stable. I'm happy with anything
>>> below 3.6 or so, and there are people who go much higher. Most reds
>>> will not have pH's anywhere near 3.1 or 3.2, and really, they don't
>>> need to.

>>Red wine at pH 3.2 is pretty user-unfriendly. Sure, it'll be _stable_, but
>>nobody will want to drink it!

>>As David said, pH 3.5 (and even higher) is perfectly acceptable for red
>>wines. Actually, that's about where my Chardonnay usually ends up, and I've
>>had no stability problems with it. The level of free SO2 is a bit higher,
>>but 50 ppm free isn't all that high anyway.

>>I've had some very fine Cabernets in the range of pH 3.8.

>>FWIW, wine judges tend to prefer high pH wines over lower pH wines of equal
>>quality.

>>Tom S


>Now Tom, let's not be all California-centric! Just 'cause you
>hot-climate folks have high pH's as a matter of course, it doesn't
>mean *everyone* does. There are lots and lots of lovely Rieslings
>(German, Austrian, New York!) whose pH's are in the pH 3.00 range.

>:-)

>Dave


Sorry, sorry, I take it all back! I missed that crucial word "red"
at the beginning of your sentence about unfriendly wines.

I completely agree--I can't think of any reds whose pH is that low.

Dave
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Dave Breeden