The other day we posted our Acid Chart for white wines. Here is the corresponding one for red wines. Open for comments.
Very helpful. Are these perceived acidities, or measured TA, or something else? Thanks in advance!
We looked at both perceived acidity as well as pH. One could certainly argue the advantages of TA versus pH but with a granularity of four levels we found that we could agree on ranges by looking at perceived acidity with a gut check from typical pH and possible acidification levels.