If you're planning on making a sweet wine, you can balance that acidity with sugar -- even then you might want to bring it down a touch. If so, this might be a good candidate for just cold stabilization if that's easy for you, or a very small adjustment with potbuttium bicarbonate.
If you want to make a dry wine, you probably want to get the TA down to at least 0.75, and almost 0.25 reduction -- that's getting into the neighborhood of the largest adjustment you want to make with bicarbonate (I don't like to adjust over 0.20 TA with bicarb). Since you probably don't want to use a MLF, then bicarbonate, cold stabilization, or blending are your only options. Blending will have the least impact on the quality of your wine, but chances may be that you don't have a low-acid compatible white available to blend with. Cold stabilization is an option, but the maximum acid reduction you'll get won't touch the reduction you're looking for.
So, what I would do would be to aim for about half the acid reduction with bicarbonate prior to fermentation, and then test again after secondary fermentation. The first reduction will make the yeast happy, and you can wait to see what the fermentatio process leaves you with. At that point, you can make a decision based on taste as to if you want to reduce more by bicarbonate, try a cold stabilization, or even opt for a semi-sweet to balance the acid with sugar.
For each 0.10% TA reduction, I use the rule of thumb of 3.4 gm per gallon, but I only do half the adjustment, wait a day, take another reading, find the actual reduction, and replace the 0.10% TA in the equation with the actual reduction to calculate the remaining addition.
Jon Check out my winemaking homepage
Bordeaux Style 130One other think I would like to add. The only way you are going to make a "Bordeaux" is to go to Bordeaux. This is not saying that you can not make an...
