Semillon Chardonays

[Jerry D Mead]

A wines total acidity and pH can vary as much by region and winemaker as it can by variety. Sauvignon Blanc is a variety that is noted for very crisp acidity.

Chardonnays and Semillons (and even Sauvignon Blancs) which have been barrel-fermented and often have undergone malo-lactic fermentation (conversion of crisp malic acid to softer lactic acid) will generally be a little softer in acidity. Wines labeled Reserve often have undergone these techniques, though you might have to spend a few more dollars.

JDM