Wine Facts

Wine Facts

Fun little nuggets about wine — impress your friends!


One Bottle of Wine contains:
750 ml of liquid
2.4 pounds of grapes (39 oz.)
25.6 ounces of wine (4/5 quarts)
4 glasses of wine
One Case of Wine Contains:
12 x 750ml bottles or 24 half bottles
30 pounds of grapes
307.2 ounces of wine
48 glasses of wine
One Barrel of Wine contains:
740 Pounds of grapes and 59 gallons
24.6 cases of wine (12x750ml bottles)
295 bottles of wine
1,180 glasses of wine
One Acre of land Averages:
2.5 tons of grapes = 5000 pounds
6.755 Barrels of wine at 59 gal ea.
398.5  Gallons of wine
1979  Bottles of wine at 25.6 oz. ea.
7916  Glasses of wine at 6.4 oz. ea.

Did you know that humans originally consumed wine for the express purpose of purifying water? Yep! Blend 10% to 25% wine with water and let it sit for 30 minutes and you can drink that creek water!!!

Did you know that the printing on corks is done “because we’ve always done it that way.” Actually, it was done as a first brand identifier. Yes, the branding of corks predates labels. Cool, huh?


Wine is a mild natural tranquilizer, serving to reduce anxiety, and relieve tension.

Wine helps aid in the digestive process.

With 1500 natural chemical compounds, most of the vitamins and minerals your body needs exist in wine in some trace amount, including the valuable “P” Vitamins. Thus wine helps restore nutritional balance.

Wine acts as a mild euphoric agent to the convalescent and especially the elderly. Additionally wine might even preserve cognitive function in this group as well

Drink wine moderately: Moderate wine drinkers have 50% fewer deaths from coronary disease than non-drinkers. Studies in Europe discovered the occurrence of coronary disease to significantly greater in heavy or binge drinkers and even higher in abstainers.

Moderate consumption of red wine on a regular basis may act as a preventative against some types of cancer and coronary heart disease

Wine dilates the small blood vessels and helps to prevent angina and clotting.

Good cholesterol: The alcohol in wine additionally helps balance cholesterol towards the beneficial type.

Prevention or postponement of dementia including Parkinson’s Disease and Alzheimer’s Disease: Several European studies have shown the prophylactic effects of regular light to moderate alcohol consumption having a positive affect on diminishing these debilitating diseases.

Regular consumers of wine or beer have decreased risk of peptic ulcers and may help to flush the body of the bacteria thought to cause them. Don’t over-consume though! That increases the risk!

Diabetes: One to two glasses of wine per day could lower reduce the likelihood of developing diabetes by 58%. However hard spirits increased the risk by 150%!

Stoke risk is lower for those who drink wine moderately and regularly.

Colo-rectal tumors occur less frequently for those who drink moderately and regularly. Throw skin cancer in there too, and the common cold as well!

There is no fat or cholesterol in wine. Though there is no dietary fiber in wine, wine does help aid in a healthy GI/GU system.


Here are some terms thrown around in wineries across the country to describe wine:

  • *Body*: The weight and fullness of a wine in your mouth. Think of it in comparison to milk: skim milk is light-bodied; whole milk is medium-bodied; heavy cream is full-bodied.
  • *Fruitiness*: Of course wine is made from grapes, but the magic of fermentation gives most wines subtle aromas of other fruits as well. Some people just sense a general fruity quality; others can identify more specific aromas, like apple or pear in white wines, raspberries or cherries in reds.
  • *Dry, Off-Dry or Sweet*: A dry wine is one in which there is no sugar remaining after fermentation. An off-dry wine is slightly sweet, but not so sugary that you couldn’t happily enjoy it with a savory meal. Sweet wines are usually considered dessert wines, which are usually enjoyed with sweet desserts, or by themselves at the end of a meal. White wines are most likely to be off-dry or sweet; red wines are almost always dry. But even dry wines can have intensely fruity aromas.
  • *Tannin*: A quality found almost exclusively in red wines, tannin plays an important part in the texture of wine. At low levels, tannin can give a wine a slightly rough or scratchy feeling in your mouth; at high levels, tannin can make a wine astringent, making you feel as if all the moisture had been wrung out of your mouth. A strong cup of black tea gives a very similar sensation.
    Many people say they don’t like “dry” wines when what they’re really trying to say is that they don’t like rough, astringent wines. Remember, dry refers only to the sweetness level of a wine. If you want a wine without much tannin, call it soft or smooth and a wine pro will better understand what you’re talking about.
  • *Acidity*: Acidity is simple to understand – just imagine a sip of lemon juice. Acidity is the lip-smacker factor that gives wine its zing. When a wine drinker likes the acidity in wine, she might describe it as zesty or crisp. Wines that are perceived as too acidic are often described as tart or even sour.
    All wines contain some acidity, but it usually tastes stronger in white wines than reds, and in dry wines than off-dry or sweet wines.
  • *Sweet Wines* There are many ways in which sweet wines are made throughout the world. As subscribed by the European way, with no added sugar. Very rarely, we will “Suisse Reserve” or back add juice, but the primary method for making sweet wine is “Arrested Fermentation”.  Put simply, if yeasts were provided a mixture of sucrose (sugar), fructose, and glucose, would they be preference-based. And sure enough they are. For instance, if you give a dog two meal options, dog food on the left and a juicy steak on the right, the dog’s definitely going to choose the steak first! Yeast happen to prefer glucose first and foremost at a 92% to 95% rate. Additionally, sucrose will be broken down during fermentation into one part glucose and one part fructose and the glucose will be eliminated first. Fructose happens to be 2.2 times sweeter by taste to humans than glucose and 1.72 times sweeter by taste than sugar. Also, fructose provides a very clean refreshing finish whereas glucose and sucrose leave behind a sugary aftertaste. Some call that a syrupy aftertaste too! Fructose: clean and refreshing. Glucose and sucrose: not so much. And to top it off, making wine this way is less caloric than adding sugar! Because fructose tastes so much sweeter, we don’t need as high a residual sugar as wines containing sugar. And they have less alcohol which allows the fruit flavors to explode out of the wines. And this method of arrested fermentation is much more diabetic friendly too!

Source:  Turtle Run Winery


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