The next element we need to consider for our open-source Roussanne,
is target TA (total or titratable acidity). Since pH is the measure of
the intensity of acidity, I will include both of these together in this
post.
Roussanne is a high acid variety so we should have good acidity to
work with right off the vine. If needed, we could acidify with tartaric
acid which is very common in California winemaking and not something to
be avoided, unless necessary, like watering back. The high acidity of
the Roussanne can be blended back some with the addition of fatter
varieties like Marsanne or Chardonnay which we will explore further as
we go along.
So the main decision here is the intensity of the acidity, measured
by the pH. The higher we go makes the wine more impressive by itself
but sacrifices it's friendliness with food. My preference is for the
most food friendly wine here but I'm open to your comments and
suggestions.
Next, we'll get into yeast; such fun!
