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 ...

I like wine that works with food. Some wine critics don’t seem to care whether a wine works with food, they simply love to praise wines that have huge gobs of flavor. Nothing wrong with that. Flavor ...

One of the most important characteristics in determining wine quality is acidity. Acidity is what gives wine its tangy and sour flavor, complementing foods in a palate-cleansing and refreshing way.