Labo VinIdeal acidity of a finished wine
The starting juice is about 25% more acidic.
| Red wines | Acidity |
|---|---|
| Dry red 11-13 % vol | (4-)5-6(-7) |
| Bordeaux | 4-6 |
| Burgundy | 5.5-6.1 |
| Rhône | 5-5.5 |
| Languedoc | 4.7-5.5 |
| Dry red 9-10 % vol | 5-7 |
| Moelleux red | 6-8 |
| Banyuls | 6.3 |
| White wines | Acidity |
| Dry white 9-10 % vol | (5-)6-7(-8) |
| Dry white 11-13 % vol | (4.5-)5-7(-8) |
| Loire | 4.6-7 |
| Alsace | 4.5-6.9 |
| Graves | 4.7-6 |
| Bourgogne | 5.5-7 |
| Bordeaux | 4.4-6 |
| Moelleux 13-15 % vol | (5-)7-8(-9) |
| Monbazillac | 5.2 |
| Coteaux du Layon | 7.0 |
| Sparkling | (7-)8(-9) depending on the sugar concentration |