Raising the pH of wine to protect tooth enamel

Well, I love a glass or two or red wine - shiraz I particularly like. The problem is that for many years I've experienced demineralization of tooth enamel, and recently I've sustained a stomach ulcer (no bacterial cause as per biopsy). I know that dietary intakes of calcium and its numerous co-factors are worthy considerations; but I'd really like to specifically address the issue of wine acidity here. I'm currently having a glass of shiraz and have added half a level teaspoon of bicarbonate of soda to it to raise the pH (make it more alkaline). Does any Curezone genius know how much bicarb I must add to render one standard glass of red wine pH-neutral (about 7.35 is what I mean)? Also, does any connoisseur know of any alternative alkaline additive that won't make the wine taste like a bubble-bath (aka like 'shit')

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