Brian Freedman is a wine, spirits, travel, and food writer; event host and speaker; and drinks educator. He regularly contributes to Food & Wine, and his first book, Crushed: How A Changing Climate Is ...

Whenever wine is discussed, the term “acidity” always comes up, usually in relation to the wine’s flavor and other components such as tannins and texture. Acidity is one of the important elements in ...

And no, it’s not about tannins or body. Higher acidity in wine enhances food pairings. A wine should be more acidic than the food it is paired with, especially with fatty or low-acid dishes. Champagne ...

Wine acidity is something to be treasured, not feared. Acidity gives wine stability and wine’s ability to age. Wine acidity, measured in pH, ranges from 3 to 4. By comparison, lemon acidity is around ...

As a quick chemistry refresher, lower pH corresponds to higher acid. Water is neutral with a pH of 7, milk is almost neutral at 6.5 pH, and most white vinegars are around 2.5 pH. Wine should fall ...