10 Low Acid White Wines to Try and Which to Avoid

It’s not easy to find low acid white wines. Acid is arguably the most important component of a wine and maintaining acid levels is something a winemaker strives for. It gives wine brightness and structure. Acidity is also a crucial element of wines when pairing with food. However, if you’re like me and suffer from acid reflux, acidic white wine can be enemy #1. But what are we to do? Give up wine!? Absolutely not! I’ve compiled a list of white wines with low acid to help you navigate away from wines that may trigger heartburn. Or maybe you just don’t like the tartness in wines, and that’s okay, too.

Is Wine Acidic? PH levels

Short answer, yes. However, it depends on what you consider acidic. Is wine acidic compared to water? Definitely. Is wine acidic compared to coke? No. But let’s take a step back and see how we measure the acid in wine. 

Chemists and winemakers use the pH scale to calculate acidity. There is no need to get in detail on what this means. Just know that this scale goes from zero to twelve. Water is neutral at 7. The higher the number the lower the acidity, the lower the number, the more acidic the liquid is. 

Most wines fall between 3 and 4 on the pH scale. (Lemon juice is 2 and coffee is 5 for context.) In other words, wines are on the acidic side of the pH scale. And if you want to know, white wines usually have more acid than red wines, especially if they are sweet. The least acidic white wines will be closer to 4 pH and the most acidic can dip down to 2.8 pH. So not a huge number difference but you can taste the lower acidity in a Gewurztraminer versus a Champagne.

How to Detect Acid in Wine

Does wine make you pucker? Do you feel your mouth watering? Do you feel a tingly sensation on the sides of your tongue? Well that’s the acid in wine.

But don’t let that put you off. A wine lover can detect the acidity in wine from its taste, often also from its color or even smell. The more tart or sour the wine tastes, the more acid it has. If you pucker, you’re dealing with high acid. If you feel your mouth watering a lot, you’re also in the higher acids. Acidity in wine sends a signal to your brain to let it know it’s there, then your brain signals your saliva glands to produce more in an attempt to neutralize your mouth.

To find and feel low acid white wines, it’s the wines that do the opposite. They won’t make you pucker and low acid white wines won’t make your mouth water too much. For me, as well, low acid white wines do not give me heartburn, thank god.

Do you maybe happen to have a spare potentiometric pH meter in your kitchen? Check next to the knives in the drawer. If you find it, make sure to calibrate it using the standard pH buffer solutions. If you don’t have it, well, at least you know how winemakers measure acidity.

List of White Wines with Low Acid

So, here is the list I promised with some low acid white wines you can try today. Hopefully these low acid white wines will relieve some of my heartburn sufferers. Keep scrolling past this least to also find high acid white wines to avoid.

Chardonnay 

Luckily, topping our list of low acid white wines is also one of the most popular white wines globally. Chardonnay has a crisp and clean taste, with medium body. And the best part: it is lower in acid, especially if it’s gone through malolactic fermentation; the harsh malic acid is converted to the softer lactic acid. Aim for Chardonnay grown in the warmer regions of California and Australia. Look for barrel-aged for the least acidic Chardonnays.

Gewurztraminer

Gewurztraminer is as much aromatic as it is challenging to spell. Tinged with copper, it tastes like pineapple, apricot, and lychee fruits. Gewurztraminer is by far the lowest acid white wine I’ve ever tried Alsatian Gewurztraminer will sometimes creep into the medium acid range but German Gewurz is low low low.

Grenache Blanc

Also known as white Grenache, this often-overlooked white wine with low acid deserves more attention. Sure, the red cousin Grenache grape may be the famous one in the family, but wait until you try Grenache Blanc. I’m a huge fan of Spanish Garnacha Blanca specifically because it’s a low acid white wine that still packs a lot of flavor.

Fiano

Fiano is a high-quality grape variety found in the region of Campania in Italy. Its honeyed notes, fruit flavors, and low acid are only some of the reasons for its popularity. It’s a very easy wine to drink.

Marsanne

If you are after a heavy-bodied white wine with relatively low acid levels, look no further than Marsanne. Its rich and nutty flavors make it a perfect choice for a special occasion. Marsanne is famous in the Rhone region of France.

Roussanne

Roussanne, another rare full-bodied white with low acid, will surprise you with its oily texture and apricot flavors. Pair it with roast chicken or pork and prepare to be amazed. Marsanne and Roussanne are blended together for the white wines of the Northern Rhone.

Savvatiano

A Greek specialty, Savvatiano is a white rich in taste and smell, but it is also one of the only low acid white wines of the country. Flavors and aromas of summer fruits, mint, and vanilla blend together in harmony for an outstanding result.

Semillon

Semillon is one of the white grapes of Bordeaux. When blended with Sauvignon Blanch (Bordeau Blanc) the acidity of the wine will get a bit higher. However, on it’s own from Australia or California, Semillon is one of the tastiest low acid white wines. Aromas of apple, lemon, and papaya aim to elevate your meal while keeping acid consumption at its minimum.

Viognier

Loved for its aromas of peach and honey, Viognier grows in Southern France and makes an elegant, full-bodied white wine with low acid. It’s also grown in California, Australia, and even Lebanon! For the lowest acid version, aim for Viognier with some oak age that’s been through malolactic fermentation.

Viura

Last on this list of low acid white wines, Viura is a medium-bodied wine that smells like wildflowers. Viura is also called Macabeo in some parts of Spain. Factor in the taste of citrus, pear, and apricot, and you have all you need for a romantic dinner of tapas!

High Acid Wines to Avoid if You Want Low Acid White Wines

White wines tend to be high in acid. But some white wines will make you pucker. So avoid the following if you’re looking for low acid white wines.

Avoid Albariño

Although praised for its high quality and citrus flavors, Albarino is too high in acid.

Avoid Assyrtiko

Similarly, Assyrtiko may be the most delicate Greek white, but it is so acidic that you may prefer to leave it aside.

Avoid Chenin Blanc

Another high-acid white, Chenin Blanc, is a versatile wine with pineapple, peach, and pear flavors.

Saddens me to say but Avoid Champagne

Any type of Champagne contains too much acid for some people. So if you suspect a birthday surprise, tell your friends to tell you to pop a Zantac before hand. Champagne is worth it. 

Avoid Gruner Veltliner

A favorite white in Austria, Gruner Veltliner is a dry, acidic wine with fruity flavors and notes of white pepper.

Avoid Pinot Grigio

Although Pinot Grigio regularly finds its way to Italians’ dinner table, you better avoid it due to its high acidity. 

Avoid Sauvignon Blanc

Known for its refreshing crispness, Sauvignon Blanc is a popular wine because of its acidity and lemon lime flavors.

Avoid Vinho Verde

Although an inexpensive and delicious white from Portugal, Vinho Verde is high in acid. Avoid, avoid, avoid!

How to Pair Food with Low Acid White Wines 

First of all, make sure to avoid anything too acidic, such as tomato or, worse, lemon. Unless, of course, you want the wine to taste flabby and dull. Basically, an acidic food needs an acidic wine to balance it out. If you are serving one of the low acid white wines with a sour dish, the lack of acid in the wine will be even more pronounced and the pairing will be out of balance.

Avoid foods that are too salty or too greasy; two elements that need acidity. A white with low acid pairs fantastic with meats served with fruit, and sweeter foods in general, but not desserts. Creamy sauces and spicy meals can also make an excellent fit. Green vegetables like broccoli, peas, and asparagus work, too.

Why Acid is Important in Wine

In short, the four types of acids in wine contribute to both its color and taste, while they also determine its longevity. However, this is only the bigger picture. There is a lot more going under the hood.

As you may have noticed already, winemaking is a matter of chemistry. In other words, knowing about wine chemistry can immensely help you understand wine. Side note: you don’t need to be good with high school chemistry to become a winemaker; I am living proof of that. 

One chemical component of wine is acid. And the winemaker’s job is to balance, control, and convert acids along with all the other elements in the wine. The better you manipulate those components, the higher the quality of the wine you will make. You can think about it as both science and art.

For example, winemakers use acid in wine to control the effect of sulfur dioxide, which protects the wine from becoming rotten. Similarly, they determine how much the malic acid converts into lactic, making the wine softer and less tart. That is what malolactic fermentation is all about and why Chardonnay tastes buttery.

Veraison is another chemical procedure where acid has a central role. This time, everything happens in the vineyard before harvest. As the grapes ripen and grow in size, the sugar goes up, dragging the acids down. As a result, depending on the preferred acid level, the winemaker can decide at which stage to begin the harvest. 

Types of Acids in Wine

There are four types of acids in wine.

• tartaric acid
• malic acid
• lactic acid
• citric acid

The most dominant is tartaric, which you can find in any grape. Malic acid is another type often found in green apples. And then, you have the lactic acid, which is the one in yogurt. Finally, citric acid is dominant in citrus, just like the name suggests. This is not to mean that there are green apples, yogurt, or lemons in your wine, just that those are the dominant acid types in those foods. Wine has all 4 in different concentrations. 

So there you have it. You have all the ingredients to find, pair, and enjoy white wines with low acid.

Was this useful? Share it with your friends and save it for later.