Acidity and Body Levels of Different Wines

White Wine Acidity Levels(1)

Light Bodied

High Acid, Light Bodied – Vino Verde, Albariño, Sauvignon Blanc, Riesling (dry), NV Brut Sparkling

Medium Acid, Light Bodied – Vernaccia, Assyrtiko, Sauvignon Vert/Tocai Friulano, Vidal, Inzolia

Low Acid, Light Bodied – Soave/Garganega, Macabeo/Viura (Spanish whites), Riesling (off dry), Muller-Thurgau, Vintage Brut Sparkling

Medium bodied

High Acid, Medium Bodied – Pinot Blanc, Grüner Veltliner, Chenin Blanc, Seyval Blanc, Torrontes, Verdelho, Vermentino

Medium Acid, Medium Bodied – Falanghina, Verdejo, NV Extra dry Sparkling

Low Acid, Medium Bodied – Moscato/Muscat, Grenache Blanc, Arneis, Malvasia, Sherry (dry/off dry), Vintage Extra Dry Sparkling


Full Bodied

High Acid, Full Bodied – Chardonnay (unoaked), White Bordeaux, White Rhone,


Medium Acid, Full Bodied – Pinot Gris/Pinot Grigio, Chardonnay (lightly oaked)

Low Acid, Full Bodied – Viognier, Chardonnay (malolactic,oaked), Semillon, Gewürztraminer, Traminette, Marsanne, NV SEC Sparkling

Red Wine Acidity Levels(1)

Light Bodied

Medium + Acid(2), Light Bodied – Pinot Noir, Red Burgundy, Blaufrankisch, Sparkling Shiraz

Medium Acid(3), Light Bodied – Beaujolais/Gamay Noir, Zweigelt, Lambrusco (dry)

Low Acid, Light Bodied – Schiava, Portugieser, Mavrodaphne, Lambrusco (off dry)

Medium bodied

Medium + Acid(2), Medium Bodied – Agiorgitiko, Barbera, Sangiovese, Valpolicella, Chambourcin

Medium Acid(3), Medium Bodied – Cabernet Franc, Malbec, Pinotage, Lagrein

Low Acid, Medium Bodied – Tempranillo, Garnacha/Grenache, Valdiguie,

Full Bodied

Medium + Acid(2), Full Bodied – Brunello, Barolo, Nebbiolo, Côtes du Rhône, Refosco, Norton/Cynthiana, Tannat, Nero d’Avola, Mourvèdre/Monastrell


Medium Acid(3), Full Bodied – Petit Sirah, Zinfandel, Syrah/Shiraz, Cabernet Sauvignon, Meritage, Bordeaux

Low Acid, Full Bodied – Merlot, Carménère, Montepulciano, Dolcetto

1 – From De Long’s Grape Varietal Table (http://www.delongwine.com/wgvt.php – accessed 12/16/2010)
2 – For red wine and food pairings, treat medium+ acid as high acid to match with more acidic foods.
3 – For red wine and food pairings, treat medium acid as either low acid to match with more savory/low acid foods or with medium acid foods.