acidities

The weather reports of a somewhat cooler, drier summer are probably good portents for the ultimate quality of the wines and there is much talk of the surprisingly bright acidities in some of the wines as well (mirroring the 2007 Ports in this regard?), and these characteristics are encouraging to me.

Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman | Dr Vino's wine blog 2009

In comparison, 2008 was a long, if cool, growing season that allowed the grapes to mature slowly with slightly lower sugars and higher acidities than had become the norm for Oregon.

Snooth: The Many Dimensions of Oregon Pinot Noirs Snooth 2011

In comparison, 2008 was a long, if cool, growing season that allowed the grapes to mature slowly with slightly lower sugars and higher acidities than had become the norm for Oregon.

Snooth: The Many Dimensions of Oregon Pinot Noirs Snooth 2011

As was the case in Germany, flowering was early and very even in 2007 in the Douro River valley, and the grapes were able to reach a beautiful level of maturity without ever dropping their acidities.

Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman | Dr Vino's wine blog 2009

It could certainly happen, and I have had some red wines that were structured more to age on their acidities, rather than their tannins, and they most certainly fell prey to premox.

Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman | Dr Vino's wine blog 2009

Attention to cooking times, temperatures, and acidities are thus essential to serving bright green vegetables p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Root starches are noticeably affected by moderate acidity (a pH lower than 5), while grain starches can withstand the acidities typical of yogurt and many fruits (pH 4).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Attention to cooking times, temperatures, and acidities are thus essential to serving bright green vegetables p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Root starches are noticeably affected by moderate acidity (a pH lower than 5), while grain starches can withstand the acidities typical of yogurt and many fruits (pH 4).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Soil acidities below pH 5 are apparently no problem for tef.

12. Tef 1996