Which red wine variety is commonly recognized for its higher levels of acidity?

Pinot Noir is well-known for its higher levels of acidity, which contributes to its vibrant flavor profile and the overall balance of the wine. This variety often displays bright red fruit flavors, such as cherry and raspberry, which are enhanced by its natural acidity. The acidity in Pinot Noir not only provides freshness and liveliness but also helps with food pairing, making it a versatile choice alongside various dishes.

In contrast, other red wine varieties like Cabernet Sauvignon and Syrah tend to have lower acidity and higher tannin levels, leading to a fuller body and a style that might not exhibit the same level of crispness as Pinot Noir. Sangiovese, while it has good acidity and is notable for its food-pairing potential, typically does not reach the same elevated acidity levels found in Pinot Noir. Thus, Pinot Noir stands out as the red wine variety most commonly recognized for its higher levels of acidity.