A List of 10 Low Acid Red Wines

Have you ever taken a sip of red wine and instantly felt the burning sensation from acid reflux? It happens to me more often than I like to admit. Most of the time I’ll just pop a Zantac and suffer through it, but more often I’ll just opt for low acid red wines. Finding red wines with lower acid isn’t always easy, after all, acid is one of the pillars of wine. Lucky for you, I’ve made a list of low acid red wines and also included the red wines to avoid.

Is Wine Acidic?

Yes, it is. But, thankfully, you can find wines with various levels of acid, or at least the perception of acid. While this is a list of low acid red wines, they are definitely still high in acid compared to other beverages.

Red wines are usually less acidic than white wines. The acid levels in red wine can be anywhere between 2.5 and 4.5 on a PH scale, although 3 to 4 is the most common range.

The lower the number, the more acidic the wine is. It’s a little confusing but bear with me. In short, PH levels measure how much base or alkaline is in a liquid or element containing water. Examples of basic substances include baking soda or soap, which have more than 7 PH.

Anything below 7 is non-basic, so it is acidic, just like wine. Think of black coffee at 5 PH, tomato at 3 PH, or lemon juice at 2 PH.  Does that makes sense now?

How to Detect Acid in Wine

For one, you can use a PH meter. That is a tool winemakers use to check how acidic wine is on the spot. But, wait. You are not a winemaker. At least not yet. 

But you are a wine lover.

And a wine lover can detect acidity in wine by tasting it. The more sourness or tartness you feel in your tongue, the more acid the wine has. If a red wine makes you pucker, that’s going to mean it has a lot of acidity. Subsequently, you’ll also feel your mouth start to water. This is your saliva reacting to high acidity.

Don’t feel like taking a sip right now? Just look at the red wine and notice its color. If it’s bright red or ruby, it’ll mean it’s higher in acid than a red wine with more purple tones.

Types of Acids in Wine

There are 4 main types of acids in wines; tartaric, malic, lactic, and citric. Each of these types of acids play a different role in wine. Without getting two geeky, tartaric and malic account for most of the acid in wine.

The other two types of acids are the citric and lactic ones. You can find high concentrations of the former in items like citrus and lemon, while lactic is the one in yogurt.

Why is Acid Important in Wine?

There are many reasons why acid is essential for wine. If we have to pick only two, those will be the wine taste and vitality of the yeast by protecting it from bacteria. Furthermore, the levels and combinations of acids also determine the color, balance, and longevity of the wine.

But how does that happen? 

In short, it is all a matter of chemistry combined with the skills and creativity of the winemaker. Let’s dive deeper and examine two ways acid contributes to winemaking.

First, it all starts at the harvest period, when grapes begin to turn red and ripen during veraison. Here, the longer you wait to collect the grapes, the more sugar levels go up, decreasing the tartaric acids. As a result, depending on the preferred acid level and ripeness, the winemaker can decide at which stage to begin the harvest. 

Another phase where acid plays an important role is during malolactic fermentation. During that stage, winemakers determine how much malic acid converts to lactic, making the wine softer and less tart. Almost all red wines go through malolactic fermentation whereas with white wines, the winemaker will deliberately prevent it to maintain the acidity levels.

Do Tannins Make Wine More Acidic? 

Yes, but only on a small scale. After all, tannins are weak acids. Yet, acids and tannins play a different role in wine. 

For example, while tannins dry out our mouths, the acid makes us salivate more. And although you can find acid in all wines, tannins need not be there. In cases they come together, the acid in wine balances the bitterness of tannins.

So, if you love wines with a high concentration of tannins, you may prefer those with relatively higher acids. 

Can Low Acid Red Wines Age? 

White wines depend heavily on acidity to be age-worthy. Some acids are natural antioxidant. Red wines also have tannins which is another antioxidant. Antioxidant meaning it delays oxygen from ageing the wine prematurely. Some of the most age-worthy wines in the world are lower in acid like Bordeaux blends. Here they are relying heavily on tannins instead of their acids to prevent them from going off.

The Quick and Dirty Guide to Ageing Wine

List of Low Acid Red Wines

Bordeaux Blends (Cabernet/Merlot)

Bordeaux wines are a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, and Malbec; none of which are high in acidity. These blends have low to medium acidity, full body and a high level of tannins. Cabernet Sauvignon and Merlot are two of the easiest wines to find on the market so you’re always able to find some low acid red wines at your local shop.

Carmenere

If you want a lighter wine with a medium body, try the Carmenere. Apart from its low acidity, you will love the blackberry flavors and cocoa notes. Carmenere is brothers with Merlot and Cabernet Sauvignon and shares similar characteristics.

Charbono (Bonarda)

Another medium-body wine, Bonarda is an exotic cousin of Merlot that grows in Argentina. Its low acid levels come in perfect harmony with the burst of fruitiness you feel at first sip. 

Cinsault

If you want to play it safe,  look no further than Cinsault. This French red-grape variety has grown for more than four centuries. It is a fruity low-acid wine that deserves a prominent place in your wine cellar.

Dolcetto

In a sea of high acid red wines in Italy, Dolcetto stands out as a low acid option. Dolcetto is known for its rich taste and low acidity. It is no wonder its name translates to “little sweet one” in Latin.

Grenache

Grenache is often blended with Syrah and Mourvedre for Cote du Rhone wines. In Spain, it is known as Garnacha. In both cases, Grenache rarely tinkers past the medium acid level so it’s a sure bed if you’re wanting a lower acid red wine.

Malbec

Known for its deep purple color and full-body, Malbec is a dry red with low to medium acidity. It’s a really lush wine that’s very tasty. Not only will you love its plum and cherry flavors, but your wallet will also thank you for its low tag. Malbec Food Pairing Guide.

Pinotage

Want to try an exotic wine with low acidity? South African Pinotage is a great selection, especially if you are looking for fruity and earthy characteristics. Read this for a full profile and pairing guide for Pinotage.

Tannat

In case you want to find a high-quality wine to pair with fatty and rich foods, Tannat is a perfect match. Although low in acid, it pairs excellently with barbecue and other grilled meats. Factor in its vanilla and chocolate flavors, and you shall wonder why you did not try Tannat before. 

Zinfandel

And the last on our list of low acid red wines, Zinfandel. For a robust, full-bodied wine with low acidity, make sure to try Zinfandel from California. High in alcohol and fruit flavors, Zinfandel is a wine that’s easy to drink on it’s own or with BBQ, bold cheeses, and spicy foods.

Red Wines with HIGH Acid to Avoid

If low acidity is a priority, you need to avoid some wines. A good percentage of Italian red wines are high in acidity because they’re made that way to pair better with food. Take Nebbiolo (Barolo) Sangiovese (Chianti), or Valpolicella for example. These Italian reds may have a medium to full body, but they rank high on the acid charts.

Similarly, the Spanish Tempranillo and the Greek Xinomavro have high acid levels, even though they are delicate and elegant wines.

How to Pair Food with Low Acid Red Wines

Pairing food with low acid red wines isn’t as challenging as with low acid white wines. There’s many more options. The key to remember is to also avoid high acids in the foods you’re eating. Unless you want the food to taste flat, avoid anything too acidic such as tomato sauce or lemon. Instead, pair low-acid reds lean cuts of meat, grilled vegetables, and with sweeter foods. Cream sauces and spicy food work well with low acid red wines as well, as long as the alcohol and tannins are also on the low side. 

For a in depth look at food and wine pairing, check out my ebook.

In any case, remember to experiment and find the best fit for your own palate!

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