Why is high pH dangerous?
James Ellis, UK: I wonder if you could possibly enlarge on your comments on the analysis of Porcupine Ridge Syrah . Why is pH 4.1 a problem? Why should the winery want to get this out early? Won't it last long? This info would be very helpful. (Neil Ellis's Shiraz I note at pH 3.5. Is this better?) It does taste gorgeous though. me:...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts?
If you are already a Purple Pager, please log in.
Sign up for Purple Pages
Paid membership access only