Ph

Reduce the acid, the more tartaric removed the higher the pH. If you want a guesstimate I would say 3.2-3.4 for whites and 3.5 to 3.7 for reds.

Joe

Why am I always picking on your posts? lol

Actually, not picking at all - just adding; I tend to prefer my white wines more crisp than most white wines here in California (I prefer Burgundy's, NZ Sauvignon Blanc, etc); my target pH for my estate grown Marsanne is 3.1 to 3.3; slightly more acidic than your range. Ditto on the reds (Bordeaux / California style) - 3.5 to 3.7.

Tom - one thing that really helps me; find out / know the pH and TA of different wines that you like / don't like. Talk to the winemakers. That will help you decide, in future vintages, for each wine you make. There is not a "one size fits all" - each wine is deserving of a strategy that best complements the grape's inherent character, the style you wish to emulate, the balance you're trying to achieve, etc.

Why am I always picking on your posts? lol

Actually, not picking at all - just adding; I tend to prefer my white wines more crisp than most white wines here in California (I prefer Burgundy's, NZ Sauvignon Blanc, etc); my target pH for my estate grown Marsanne is 3.1 to 3.3; slightly more acidic than your range. Ditto on the reds (Bordeaux / California style) - 3.5 to 3.7.

Tom - one thing that really helps me; find out / know the pH and TA of different wines that you like / don't like. Talk to the winemakers. That will help you decide, in future vintages, for each wine you make. There is not a "one size fits all" - each wine is deserving of a strategy that best complements the grape's inherent character, the style you wish to emulate, the balance you're trying to achieve, etc.

I used to go that low but my generic whites come from the Central Valley, it's usually Regina Juice as a base. If I make a Riesling or Chenin Blanc at a pH of 3.1 it's just too sharply tart, you get the acids way up front and can't taste anything else. I'm assuming they are a little overcropped or it's just the hot weather, but they need to be softer in my opinion. I usually blend something northern in to round them out, we grow a lot of hybrids up here in PA and NY. I do like a little tartness and agree the range is wide open, do what tastes good to the end user. If you are shooting for a sweet wine the acids can be quite high and pH pretty low.

Joe