Riesling - don't be afraid of aciditiy

Dr. Rainer Terhedebrügge MD

"One of the great differences between Riesling and other wines is the acidity. Even for the human stomach acidity is not unusual, it itself produces hydrochloric acid. This acid helps the stomach to prepare food for absorption into the bloodstream.

After passage of the food through the stomach there then occurs further digestion in the duodenum. Here, the pancreas adds its digestive juices. One of the tasks of the pancreas is to neutralize the gastric acid, so that it can be assimilated by the mucous membranes without problem.

The acidity contributed by the Riesling is neutralized in the same way and finally assimilated. When drunk in normal doses, usually up to half a liter for example when eating, then in a healthy person there is no problem with the Riesling's acidity. On the contrary: it assists digestion.

Only after clearly excessive wine consumption can acidosis occur. Here as elsewhere the rule is: always drink at least the same amount of water as wine."