One of my first white wine kits was the New Zealand Marlborough Sauvignon Blanc. I made it in Spring of 2012 and the bottles have gone largely untouched in the basement. Drinking one tonight and it seems very acidic.
I can feel it go down my throat and it has a slight golden yellow color to it. I can’t remember if it was this color when bottled but I’m wondering if it is oxidizing already?
Does anyone add additional metabisulphite to their whites for more stabilization? Or I wonder if it was just a PH issue?
I just measured the PH with a strip and it’s clearly 3.6 but I also stuck a strip into a cut lemon and it registered about 2.8 (which surprises me that it wasn’t off the lower end of the scale).
Anyway, not sure if this wine is supposed to be this acidic or not? Any thought?
Edit: the color is clearly #4 on this wine color charthttp://winefolly.com/tutorial/white-wines-by-color/