Wine & Food

Snooth User: elvinesque

low tannin non oaked reds

Posted by elvinesque, Jun 30, 2011.

I'm trying to get off my daily dose of Prilosec and cure my acid reflux. I have discovered that I tolerate moderate amounts of red wine but white wine is an instant heartburn trigger. So my question is: Can you recommend some lighter, low tannin reds, preferably with little or no oak that  pair well with foods that would be typically served with white wine? Looking especially for food friendly reds that work with seafood.

Replies

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Reply by gregt, Jun 30, 2011.
Edited Jul 2, 2011

Well, the tannin shouldn't be the issue with the reflux, but I'll let the doctors make that determination.  Usually people have issues with acidity, not with tannin.  And actual acidity can be hard to determine by taste.  A wine that might be high in acidity may have some of that masked by fruit and other elements whereas another wine may have lower actual acidity but might seem higher to you.

Plus, if you're looking for non-oaked reds, keep in mind that the people who like those very often (not always) like lots of acidity.  So they're likely to love Cab Franc from the Loire, with little oak and high acidity, defeating your whole purpose!  Or they'll find something from S. France with cement tank fermentation and lots of acidity.

And then finally, something softer, maybe from Australia, will have lots of acid added at the winery.  Soooo, with all that, I'd look for Grenache from Australia, not always unoaked but often enough.  Won't seem overly acidic in most cases.  Zin is usually pretty oaky.  You can look at some young, or "joven" Tempranillo from Spain.  Usually not oaky.  Maybe look at some riper type rosados.

As far as pairing, I pair things with whatever.  Yesterday for example, it was a Cab Franc from Saumur and some grilled shrimp.  Not what people always do, but that's what I wanted and that's what I had.

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Reply by Stephen Harvey, Jun 30, 2011.

GregT & Elvinesque

For some reason that I have never quite understood, white wine does seem to trigger acid reflux more than red wine.  I suffer from it and this has been my experience over more than 20 years

My Doctor prescribes me Nexium {Esomeprazole magnesium trihydrate} which works absolute wonders.

My best advice base on experience is to try a grenache or Grenache dominant wine eg GSM.  There are plenty of these around and the Snooth community can recommend plenty of these depending where you are and your price point

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Reply by elvinesque, Jul 2, 2011.

I'm not saying that tannin in reds is a reflux trigger. I just think that tannic wines don't pair well with the foods I would normally serve with white wine. I'm trying to find red wines that pair with lighter fare, especially seafood. I think grenache is a great suggestion. 

Stephen: I agree Nexium (same drug as Prilosec) does the trick. But I had been taking it everyday for several years. Although my doctor said it was okay, new studies reveal that long term use can interfere with absorption of calcium and there is now a possible link to stomach cancer. I decided to eliminate it completely and also the foods that trigger the heartburn. 

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Reply by gregt, Jul 2, 2011.

There are some lighter reds - look for some from north Italy or Austria for example.  St Laurent from Austria maybe, old-time Barbera from Piedmont, etc.  Both likely to be fairly acidic though.  Some Pinots, depending on the producer, esp if it's from Germany.  Beaujolais and Cerasuolo, and as mentioned, some rosados.  There is a very wide range, some more like whites, some more like reds. 

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Reply by Jason Benjamin M, Jul 2, 2011.

If i may interject...

Not to be a stick in the mud, but as a generality, wine just is an acidic beverage...

Sure, some are moreso than others, but part of the miracle that is wine stems from that fact that its pH is usually kept below 4. It contributes to wine's familiar taste, and keeps away harmful bacteria/mold/other microorganisms that may harm wine at room temperature. Remember, wine is a "living liquid," so to speak, so keeping out the wrong microorganisms is an important part of the winemaking process...

I really hate to say it, but I think the truest solution is to just have less wine altogether. Or, keep your meals smaller when drinking wine, as bigger meals will stimulate gastic acid production. You can also try to avoid other familiar acidic foods while drinking wine... citrus, tomatoes, coffee, soda etc. It all adds up.

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Reply by jazzdish, Sep 12, 2011.

Just enjoyed a nice low tannin red last night....Try Sattler 2009 St. Laurent. Higher in acid with a lovely soft finish that does not linger, this red is fruit forward and will pair nicely with many, many dishes when you want the red fruit flavors but not the heavy complexity (and tannins!) that often goes with it. I think this is my new favorite everyday red! It hails from Austria and you should be able to get it for around 18.00 a bottle. I could see it being paired with many foods you would normally use a white for...It's crisp.

 


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