TA/acid & alcohol

Suppose you have a chard at 13% alc and a TA of 7g/l that you like.

If you could magically replay the vintage and get a 12%, or 14%, alc chard…what TA would you need to have the same acid perception, all other things being equal?

Ok, I tried to write this in something other than reverse polish notation…this is the best I can do :slight_smile:.

The concept behind this is: higher alcohol makes a wine appear less acidic (and the opposite as well). But by how much? Hence the question above.

Also, this is a picking question…not an acidification question.

In my ongoing attempt to distract folks from the upcoming/current heat…I found the following article interesting/relevant. It’s a tasting of 2014-1999 + 1996 (-09&06&01) Dauvissat La Forest, including current chemistry numbers for most of the wines (analysis done as a part of the tasting)

https://www.guildsomm.com/4cb697f52c/discussion_forums/f/109/t/10965

The chemistry data from the article, in a semi-readable form:

Vintage FSO2 TS02 pH TA MA VA RS ALC
2014 11 47 3.12 7.3 0.17 0.39 1.3 13.1%
2010 13 55 3.12 6.7 0.24 0.44 1.6 13.1%
2007 8 43 3.11 7.0 0.31 0.39 0.7 13.0%
2005 10 53 3.29 5.8 0.27 0.46 1.2 13.7%
2002 3 37 3.27 6.0 0.17 0.46 0.8 13.2%
1996 5 44 3.06 8.5 1.05 0.53 1.4 13.5%

Hard to tell with out tasting but I would guess .5-1 g/l for each % etoh. Closer to 1 for me as I like acid! Our 2015 SB was tasting great but acid was high we went for it, post malo TA 9.6 was a bit much for some at 12.8% but it was the best oyster SB I have made.

Thanks Joe…sounds like a heck of a SB. Anything that pairs well with oysters deserves serious attention.