Wineries often provide all sorts of gobbledygook for their wines - for those of us without UC Davis degrees, are there any rules of thumb for interpreting brix, pH, and TA levels? I presume that the answer might differ for varietal and region…
For the layperson, it’s all relative, and of limited use.
The brix should be directly related to the alcohol level of the wine, it just measures the sugar content at harvest. A high brix and low alcohol will tell you that the winery is either taking their 1.5% accuracy to extremes or watering their wine!
pH is a measure of acidity, as is TA. I think you can taste pH more than you can taste TA.