Okay, who are we kidding? There’s a 100% chance of wine today, because we love wine! Precision Laboratories is located in what we like to call, the Napa Valley of Arizona. We might be over-selling ourselves a bit, but who wouldn’t?

Cottonwood’s climate and soil is ideal for growing grapes, and we’ve got tons of vineyards, wineries and tasting rooms taking advantage of it. So we thought, why not take a closer look at the industry growing right in our backyard?

U.S. Wine Consumption

According to the Wine Institute, wine consumption in the U.S. in 2013 totaled 892 million gallons. If you read our Booze, Brews, & Craft News post, then you know that this is a small fraction compared to total beer consumption.

It’s about 14% of the total beer consumption to be more precise.  Good thing it’s not a competition!

In reality, it’s still a lot of wine. The Wine Institute has calculated that it breaks down to about 2.82 gallons per resident. Their statistics also show that wine consumption has increased significantly every decade. In 2000, total U.S. wine consumption was a mere 568 million gallons.

We like to think our little Cottonwood has played a small role in that big increase. Hey, we said small didn’t we? California is of course the dominating source of wine in the U.S.

Vineyard, wine, wine pH, ph2844, pH 2.8-4.4

Aromas & Flavors

So what types of wine do Americans prefer to drink? According to Nielsen’s Beverage Alcohol Practice Area, the most popular wine types in 2013 were:

  • Chardonnay (20%)
  • Cabernet Sauvignon (13%)
  • Merlot (9%)
  • Red Blends/Sweet Reds (9%)
  • Pinot Grigio (9%)
  • Moscato (6%)
  • White Zinfandel (5%)
  • Pinot Noir (4%)
  • Sauvignon Blanc (4%)

If you’ve ever wondered how these tasty wines get their flavor, then you’re in luck. We checked in with none other than Wine Geeks to learn about where all that flavor comes from.

It starts with the type of grape used. Every different variety of grape has a set of unique aroma compounds in its skin cells. These aromas go unnoticed until the fermentation process. Once fermented, they become responsible for the key aroma that gives a grape its fruity flavor.

There are over 10,000 varieties of wine grapes around the globe. Imagine all the unique flavors we are capable of producing!

vineyard grapes, wine, wine pH, ph2844, pH 2.8-4.4

The fermentation process plays a crucial role in wine making because of its effect on a grape’s aroma compounds. In addition, during fermentation, yeast eats the natural sugars found in grapes and multiplies, resulting in alcohol.

Other components of wine flavor include acids, glycerol, malo-lactic fermentation (secondary fermentation), oak, polyphenols, pre-fermented sugar, and residual sugar.

The acidity of wine is where we come into play.

Acidity & Flavors

The pH of wine affects its overall balance, and small changes in pH can have a big impact on flavor. pH refers to the acidity of the wine: the lower the pH, the more acidic it is. The pH scale is logarithmic, so wine with a pH of 3.0 is actually ten times more acidic than wine with a pH of 4.0. This is why our wine test strips have such a narrow pH range (2.8-4.4).

The optimal pH of wine is somewhat subjective, but the Winemaker’s Academy has given the following suggestions:

  • White Wines: pH < 3.3
  • Red Wines: pH < 3.4
  • Sweet Wines: pH < 3.4
  • Dessert Wines: pH < 3.6

There is a difference between the pH of wine and total acidity. Total acidity refers to the percentage of acid content (expressed as tartaric acid). Although they are related, pH and total acidity are different ways of measuring the acidity of wine.

Again, the optimal Total Acidity (TA) of wine is somewhat subjective, but here are some suggested percentages:

  • White Wines: TA 0.75%
  • Red Wines: TA 0.65%
  • Sweet Wines: TA 0.60%

As you can see, when Total Acidity increases, pH decreases.

red and white wine, wine, wine pH, pH 2844, pH 2.8-4.4

pH affects nearly every aspect of wine, including flavor, aroma, color, stability, fermentation rate and more. Wine can taste sour if the pH is too low, and its color can develop a brown tint.

Wine with a pH range from 3.0-3.75 keeps most bacteria and fungi at bay, protecting the wine from spoiling. However, wine with a pH near 3.0 can kill off malolactic bacteria before they can do their job in the fermentation process.

It’s a fine line when it comes to the pH of wine, and it can be a challenge to strike the right balance. No one said making wine would be easy, but it can certainly be rewarding (and fruitful in its return).

Whether you’re just getting started or you’ve been at it for a while, we want to bring you industry information and expert tips to help you improve your final product. Next week, we’re sitting down with industry expert BSG Handcraft to talk more about acidity and wine.

Until then, we’ll try to appeal to some of the beer lovers out there and see if we can’t even the scoreboard, or at least peak your interest. Vinepair partnered with Alphabet City Beer Co to recommend great wines for people who love beer, and they came up with the awesome list below. Go ahead, give it a try, and even if you decide you’re still a beer lover at heart, it doesn’t mean you can’t drink both!


Wines For Beer Drinkers by VinePair

wine, wine pairings for beer drinkers