Wine pH scale is designed to measure whether a substance is acidic or alkaline. The scale ranges from 1 to 14 with the value of 7 considered neutral. Substances below 7 are acidic, the lower the number, the stronger the acidity level. Wines generally have values somewhere between 3.0 and 4.0.

Acids are perceived as tart or prickly sensations on the palate and work to protect the wine's appearance while preventing bacterial growth. Generally speaking, lower pH wine pair better with meals. Wines with pH values between 3.2 and 3.4 tend to feature refreshing crisp acidity and bright colors. Many white wines fall into this range. Wines with pH levels between 3.5 and 3.7 offer a more lush, less lean mouthfeel and are common in Pinot Noir and reds grown in cooler areas. Those with pH levels at 3.8 and above can appear oily and rich, but may also be perceived as flabby and are prone to the development of harmful bacteria. Modern, flashy styles of Cabernet Sauvignon and Syrah often push pH levels up into this range.