Your favorite hyper-acidic white wine

WINE TALK
21

Weisskopf Negtrette by miles and miles

22

In that case, why not use Vinho Verde?

I have to ask: why don’t you want to use vinegar or citrus?

23

Thanks Doug
The real answer is that the dish is part of a dinner which has a course with vinegar preceding and a dish with citrus following.
It’s a farro risotto with mushrooms and black currants.
I’m trying an Arneis next.

24

If an Arneis is hyper acidic they’re doing it wrong…

25

Tastes like Batterie acid.

26

Picpoul Blanc seems to fit the intended use, or Gringet, or if you want Italian, Grillo.

P Hickner

27

I know.
But a friend who owns LWS recommended and I want to be polite.

28

I always pitch good Arneis as “tastes just like a really ripe pear but without the sugar”…

29

Fun thread seriously

30

Assyrtiko

31

2012 Pewsey Vale Riesling from down under.

32

Romorantin

33

Scholium almost anything. IIRC, Mr. Schoener had a Naucratis with a ph under 3.0.

34

Broc’s Picpoul and Richard Leroy’s chenins. Delicious acid

35

I love wines with lots of acidity, but balanced by sugar, extract, etc. Recently had a wonderful 1993 Zilliken Saarburger Rausch Auslese. Does that count?

36

Not out of balance, but how about Zilliken Butterfly?

37

Aligote?

38

not necessarily - when it´s good ! [whistle.gif]

39

We spend several weeks a year in the Charente, and I enjoy the wines from Haut-Poitou, they can be rather shrill though. But a delight with a boiled brown crab sitting outdoors.

40

Vino verde