2012 Chilean Whites

[ffemt128]

2012 Chilean Whites - Acid Adjustments

This year I decided to get Gewurtztraminer and Sauvignon Blanc in from Chille. I checked the ph and acid of both yesterday. I calibrated the ph meter, checked the G, it was reading 3.16 and .615 %TA. Battery on meter died. Got new batteries, and rechecked. Numbers good. Checking on the SB, 3.25 with a TA of .54% Double checked those numbers, both good.

Checking on line I found wineries with TA for the DB of anywhere from .6% to .84%. Any recommendations on a good level. I'm thinking around .65.

Same question on the Gwurtz, any suggestions for TA %.

Both will be slightly back sweetened to 1.000 or around that level.

 

[JohnT]

It really depends on the varietal. Sav Blanc, for example, tends to be much more acedic then, say, a chennin blanc.

This said, as a rule of thumb, for reds I shoot for anywhere between .6 and .65. For whites, I shoot for anywhere between .65 and .70.

Again, a lot depends on the specific varietal you are dealing with. A Sav blanc should be higher then the above "Rule of thumb".

 

[ffemt128]

It really depends on the varietal. Sav Blanc, for example, tends to be much more acedic then, say, a chennin blanc.

This said, as a rule of thumb, for reds I shoot for anywhere between .6 and .65. For whites, I shoot for anywhere between .65 and .70.

Again, a lot depends on the specific varietal you are dealing with. A Sav blanc should be higher then the above "Rule of thumb".

Thanks for the response. Last year I didn't bother to adjust the acid before bottling. I assumed it was correct since the buckets were "balanced". I added just a pinch of acid blend to the bottle I opened last night and thought it improved the flavor imensely. I think I'll be playing around with the acid adjustments more with these to get more in line.