As soon as the first real summer sun breaks through, something interesting happens to our bodies: we collectively crave freshness. And no, that's not a psychological trick, it's pure biology! As a sommelier, at such moments I immediately look at two crucial figures on a wine's technical sheet: the pH value and the total acidity.
Wines from cooler climates or calcareous soils often have a delightfully low pH (around 3.1). What does that do to you? It triggers your salivary glands to immediately produce thin, watery saliva. The result is an instant, physiologically thirst-quenching sensation.
In the vineyard, the winemaker has worked hard for this by deliberately blocking the so-called malolactic fermentation. It sounds complicated, but it simply means that the crisp, firm malic acid from the grape has not been converted into a creamy lactic acid. Serve such a perfectly pure white wine at around 9 degrees Celsius. Cold enough for that delightful acidic kick, warm enough to allow the fruity aromas to burst forth.
Sommelier Tip from our selection: Are you looking for that ultimate, physiological refreshment? Taste the salty and crisp precision of the Gris Pomaij 2024 from Hilberg Pasquero or let yourself be surprised by the vibrant acidity of the Monstros Viosinho 2024 from Adega Belém Urban Winery. Perfect for breaking the summer heat.
