How Many Glasses in a Bottle and Other Wine Facts

A standard bottle of wine contains a little over 25 ounces of wine, but how much is that really? This chart shows a visual relationship to what’s inside a bottle of wine from the number of servings to how many grapes were crushed to make it. Get to know wine on a fundamental level.

How Many Glasses in a Bottle of Wine?

5 glasses

This number isn’t exact. Glass serving size actually ranges quite a bit, from about 3-6 ounces, because wines range in alcohol level from 5.5% – 21% ABV.

In Australia, wines are required to list the number of servings based on the alcohol content. For example, a bottle of Shiraz would have 8.9 servings and a bottle of German Riesling would have 4.7 servings. The Consumer’s Federation of Australia also proposed replacing all restaurant glassware with a single standard glass and an etched fill line. Not cool.

What’s Inside a Bottle of Wine

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Wine Drinking Facts

  • On average, 2 people can finish a full bottle of wine in 2.5 hours.
  • If you drink a bottle of wine a week for your entire adult life you will consume about 2,970 bottles of wine.
  • If you drink a glass of wine a night every night of your adult life, you will drink an equivalent of 4,160 bottles of wine.
  • A bottle of wine has an average of 750 calories (range is 460–1440 depending on style).
  • Dry wine has zero fat and 0–2g carbs.
  • Sweet wine has zero fat and ranges from 3–39g carbs.

How Heavy is a Bottle of Wine?

  • An average full bottle of wine weighs 2.65 lbs.
  • An average bottle of wine contains 1.65 lbs of wine grapes.
  • A case of 12 bottles of wine weighs about 30–40 lbs.
  • Heavy glass bottles can account for over 50% of total weight of a wine bottle.
  • In 2012, the EU exported 1.57 billion pounds of bottled wine (includes weight of glass) to the US.

Wine Production Facts

  • There are 1,368 confirmed wine varieties in the world.
  • Cabernet Sauvignon is the most planted grape variety in the world.
  • In 2010, the world produced enough wine for everyone to have 5 bottles.
  • The average bottle of wine contains 520 grapes (varies from 300–900 grapes).
  • About 5.5 bunches of grapes go into a bottle of wine.
  • There are 5 bottles in a gallon of wine.
  • In the US, you can legally produce 200 gallons of wine for personal use.
  • There are 295 bottles in a standard wine barrel.
  • About 600 bottles are made with a ton of grapes.
  • An acre of vineyard can make anywhere from 600–3600 bottles of wine.

Great wine appreciators are not alcoholics; they are responsible drinkers who enjoy the journey of understanding taste and the stories behind wine more than the effects of alcohol.


Champagne vs Prosecco: The Real Differences

Q: What are the real differences between Champagne vs. Prosecco and why does one cost so much more than the other? 

A: The quick answer is Champagne is from France and Prosecco is from Italy, but there are some other things to know about both wines –especially if you like bubbly wine.



Champagne is a sparkling wine made in the Champagne region of France around the city of Reims about 80 miles (130 km) Northeast of Paris.

  • Made with ChardonnayPinot Noirand Pinot Meunier grapes
  • Produced using a costly method called the ‘Traditional Method’
  • standard pour of Brut Champagne has ~128 Calories (12% ABV)
  • $40 for a good entry-level Champagne


Prosecco is a sparkling wine made in the Veneto region of Italy around the city of Treviso about 15 miles (24 km) North of Venice.

  • Made with Prosecco (a.k.a. Glera) grapes
  • Produced using an affordable method called the ‘Tank Method’
  • standard pour of Prosecco has ~121 Calories (11% ABV)
  • $12-14 for a good entry-level Prosecco

Champagne taste notes by Wine Folly
Citrus Fruits, White Peach, White Cherry, Almond, Toast

Champagne Taste Profile

 Tasting Notes: Since Champagne is aged longer on the yeast particles (called lees), it will often have a cheese rind like flavor that in finer examples comes across as toasty or biscuity. Since the wines are aged in bottles under high pressure the bubble finesse is fine, persistent and sharp. Vintage-dated Champagnes often have almond-like flavors along with orange-zest and white cherry.

 Food Pairing: Since most Champagne is intensely dry and has high acidity it works wonderfully as an aperitif matched with shellfish, raw bar, pickled vegetables and crispy fried appetizers. Sipping Champagne with potato chips may sound low-brow, but it’s an insanely good pairing

Prosecco Taste notes by Wine Folly
Green Apple, Honeydew Melon, Pear, Honeysuckle, Fresh Cream

Prosecco Taste Profile

 Tasting Notes: Prosecco tends to have more present fruit and flower aromas which are a product of the grape. Because the wines are aged in large tanks with less pressure Prosecco bubbles are lighter, frothy and spritzy with less persistence. Finer Prosecco wines often exhibit notes of tropical fruits, banana cream, hazelnut, vanilla and honeycomb.

 Food Pairing: Prosecco leans more towards the sweeter end of the spectrum and because of this it’s an ideal match with cured meats and fruit-driven appetizers like prosciutto-wrapped melon and middle-weight Asian dishes such as Thai noodles and sushi.


Why Does Champagne Cost So Much More than Prosecco?

Technically speaking, Champagne is more expensive to make than Prosecco but one of the biggest factors in the big cost discrepancy is market demand. Because Champagne is perceived as a region for luxury wines it can command higher prices. On the other hand, we aren’t used to spending more than $20 for a bottle of Prosecco even though you can find exceptional Prosecco in the Conegliano Valdobbiadene DOCG and Colli Asolani DOCG regions.

champagne-vs-prosecco-europe-mapChampagne is a cooler growing region than Prosecco and thus makes less fruity, minerally wines.

This article is from Wine Folly:

Take the mystery out of reading German wine labels

Before we begin our study of the white wines of Germany, tell me this: Have you memorised the 7 Grand Crus of Chablis, the 32 Grands Crus of the Cote d’Or, and the 391 different wineries of the Napa Valley? I hope you have, so you can begin to memorise the more than 1400 wine villages and 2600 plus vineyards of Germany. No problem, right? what’s 4000 simple little names?
Actually, if you were to have studied German wines before 1971, you would have had thirty thousand different names to remember. There used to be very small parcels of land owned by an assortment of different people. That’s why so many names were involved.


Can you take the mystery out of reading German wine labels?

German wine labels give you plenty of information. For example, take a look at the label above.
Joh Jos Christoffel Erben is the producer
Mosel is the region of the wine’s origin. Note that the region is one of the big four.
2004 is the year the grapes were harvested.
Urzig is the town and Wurzgarten is the vineyard from which the grapes originate. The Germans add the suffix “er” to make Urziger, just as a person from New York is called a New Yorker.
Riesling is the grape variety. Therefore, this wine is at least 85 percent Riesling.
Auslese is the ripeness level, in this case from bunches of overripe grapes.
Qualitatswein mit Prädikat is the quality level of the wine.
A.P.Nr.2 602 041 007 05 is the official testing huber- proof that the wine was tasted by a panel of tasters and passed th extract quality standards required by the government.
Gutsabfullung means “estate-bottled.”

The Ever-green Cork

A cork oak tree is harvested or stripped for the first time when it is twenty five years old, and thereafter once every nine years. It’s sold for many different uses from floor tiles to fishing floats, but the greatest revenue comes from the billions of stoppers we use each year to close our wine and champagne bottles. it’s because of the high value of cork bark that this ancient landscape, with its rural culture and its wildlife, have been protected until today.

Cork’s structural composition is remarkable. A 1 inch cube contains roughly 200 million fourteen-sided cells filled with air. cork is four times lighter than water, yet highly elastic, capable of snapping back to its original shape after withstanding 14,000 pounds of pressure per cubic inch. Cork is impervious to air, almost impermeable by water, difficult to burn, resistant to temperature changes and vibration, does not rot, and has the ability to mild itself to the contour of the container it is put into, such as the neck of a wine bottle.

What an extraordinary tree! Cork oaks are the only trees in the world from which you could strip an entire piece of bark like this without killing it. Every tree this size yields sufficient bark to produce 4,000 corks, and this harvest provides employment for at least 60,000 Portuguese workers.

the stripping itself is gruelling work. Using special wedge-shape axes, workers peel 4-foot planks from the bark during the intense summer heat when the tree’s sap is circulating, making it possible to pry off the bark. Once the bark is stripped off, it is left outdoors to season and dry for up to a year.


What Your Favorite Wine Says About You

Find out what your favorite wine says about your personality. Although, to be fair, as long as you’re drinking wine, there is already something very correct about you.
If you love Malbec…
ou have a box full of adult toys and you like to dip your pizza crust in ranch. Who wouldn’t want a wine that tastes like chocolate cake?

If you love Pinot Grigio…
You got into P. Grigio because it is the lowest calorie sugar-free drink that looks classy. Now you’re kinda stuck with it.

If you love Cabernet Sauvignon…
You like music with real instruments played by real musicians. You live by the motto: “No pain, no gain.” No one would dare use the word ‘subtle’ to describe your personality. Cabernet Sauvignon seems fitting.

If you love Sauvignon Blanc…
You heard that smart is the new sexy. This is great news because you’ve been a sweater-wearing smarty ever since you were eight. You like Sauvignon Blanc because it’s made in New Zealand and the Loire Valley of France; two places where sweaters are popular.

If you love Pinot Noir…
You’re the person who loves the idea of the beach but hates sand in between your toes. Pinot Noir is the ideal wine because it’s not too fruity, not too herbaceous, not too tannic and not too bold. Your go-to color to wear is gray. You have a silver car.

If you love Rosé…
You’ve figured out the socially acceptable way to day-drink.

If you love buttery Chardonnay…
You are aware that other people hate buttery Chardonnay but that won’t stop you from loving it. Chardonnay is like the adult version of pralines and cream. You still have a box of stuffed animals from when you were a kid.

If you love something French…
You studied philosophy and know the proper way to pronounce “Anaïs Nin.” French wine may be rustic and hard-to-drink, but nothing truly profound is ever easy to swallow.

If you love Italian wine…
You’re a family guy/gal but you’re also a bit sadomasochistic. Arguing and bitter vegetables turn you on. Well hello there, radicchio.

Yes, and here i would like to tell you my secret: Pinot Noir is my choice.
How about yours?

How Much Sugar in Brut Champagne?

After the yeasts are removed from each bottle, Champagnes are topped up with sweetened reserve wine, or liquor d’expedition. The level of sweetness of this wine determines the category of Champagne that will be made. As you will see, Categories overlap. A Champagne that is 1.4 percent sugar might be deemed a brut by one house but an extra dry by another.
Despite its beginnings as a fairly sweet beverage, most of the Champagnes now produced are brut. Brut Champagne is best drunk as an aperitif or with a meal. Champagne that is slightly sweet generally works better than brut after a meal. Extra dry is a good example. The wine is not truly sweet in the conventional sense but, rather, simply more round and creamy than brut. Moet-Chandon’s wildly popular White Star Champagne is not brut, as many believe.It’s extra dry.
Dry and demi-sec Champagnes, slightly sweeter than extra dry, are extraordinary wines to end a meal with and also unbeatable with fruit desserts. Only a few houses make dry and demo-sec Champagne: Veuve Clicquot, Moet Chandon, and Mumm are the top three.
Here are the categories of Champagne based on their sweetness:
Extra Brut:
Very very dry: 0-0.6% sugar
very dry: less than 1.5% sugar
Extra dry:
offdry: 1.2-2% sugar
Lightly sweet: 1.7-3.5% sugar
Sweet: 3.3-5% sugar
Quite sweet: more than 5% sugar

Wines To Try Before You Die

Five Wines To Try Before You Die
These 5 wines have been lusted after by all wine-loving-kind; from prestigious Bordeaux to inky Australian Shiraz.

1. First & Second Growth Bordeaux

The flatlands along the Garonne in Bordeaux are the birthplace of Cabernet Sauvignon and Merlot. Lust for wines from this region peak during spring presales (aka en primeur) from the great estates in the Medoc. In 1855, Bordeaux classified all the wine producers from the best-to-the-worst creating the cru classification system which (awkwardly) still stands today. So what do the most exalted wines in the world taste like? 1st growths are exorbitantly priced compared to a 2nd or 3rd growth, while the experience between the three cru classes is very similar. Make sure to look for a bottle that’s been aged for at least 10 years.

1st Growths Château Haut Brion, Château Mouton-Rothschild, Château Margaux, Château Lafite-Rothschild, Château Latour
2nd Growths Château Cos d’Estournel*, Château Léoville-Las Cases*, Chateau Montrose*, Château Léoville-Poyferré*, Château Léoville-Barton*, Château Pichon Longueville Baron*, Château Pichon Longueville Comtesse de Lalande*, Château Ducru-Beaucaillou, Château Rauzan-Ségla, Château Gruaud-Larose, Chateau Lascombes, Château Brane-Cantenac, Château Durfort-Vivens, Château Rauzan-Gassies


2. Classic Napa Cabernet

Prohibition nearly killed the budding wine business in the United States. After the repeal of prohibition, wineries were slow to recover and most producers made low-quality bulk wines. Fortunately, in 1976 an impassioned English wine merchant was determined to prove Napa’s potential. The man, Steven Spurrier, organized a blind tasting in France and included Napa Cabernet with Bordeaux 1st and 2nd growths. The tasting, now referred to as the “Judgement of Paris” gave Napa County well-deserved street cred.


Cabernet Sauvignon is Napa’s flagship grape. Unlike Bordeaux, California wines list the grape varietal if the wine contains 75% or more. Listed below are a few Napa Cabernets that have stood the test of time
Short List of Classic Producers: Beaulieu Vineyard, Chateau Montelena, Chappellet, Diamond Creek, Dunn Vineyards, Duckhorn, Heitz, Pina, Pride Mountain Vineyards, Shafer, Spottswoode, Stag’s Leap Cellars, Silver Oak
Cristal 2002 100 point wine

3. Vintage Champagne

From sitting on the front stoop to getting ready to go out on the town, Champagne has a way of making every experience feel fancy. If normal Champagne has this effect, vintage Champagne is the extreme. The quality difference of average tasty bubbly to the sensuous creaminess of barrel-aged vintage Champagne is startling.

4. Vintage Port or 40 year Tawny Port

Classic cars are dripping with culture and history. It’s easy to imagine what life might have been like when the car was new, a nostalgia for things that were. In the same respect, an old record can set the mood of an era, while old magazines provide a snapshot to a moment in time. So what about drinking a really old bottle of wine?

Vintage port goes through a dull period in the first 10-12 years after its release, then it starts to improve. After 40-50 years it becomes something that not only tastes amazing but also offers a glimpse into the past. You’ll find yourself looking at a bottle and feeling deeply connected to its history. From when it was produced, to its life in the cellar, everything that has happened in its lifetime.



5. Barossa Shiraz

The wine world is susceptible to current fads and fashion. Every ten years or so the market flips between bold, rich wines and elegant wines based on people’s tastes. While South Australia produces both styles, they are one of the few regions capable of producing the boldest, richest wines in the world.

Drinking Australian Shiraz is like taking a cannon ball to the face. You have to try it at least once.

What is Tannin in wine?

Tannin, which belongs to a class of compounds called phenols and comes, from the skins and seeds, is among the most intellectually intriguing components in wine—especially red wine. Depending on the amount and nature of tannm and how it is balanced (or not) by those other constituents, it can add to a wine’s greatness or augment its inferiority.
A friend of mine who is a wine professional once described tannin with the following parable: A woman who loves tea makes herself a cup. Just as she finishes pouring the boiling water over the tea bag, the telephone rings. It’s her best friend who tearfully announces she’s going to get a divorce. The woman consoles her friend for half an hour. When she goes back for her tea—which she is now craving—she finds she has left the tea bag (the last in the house) in the cup.
The bitterly astrmgent flavor of the tea brewed too long comes from taimin, found in the leaves. Tainin in tea is related to tannin in wine. If you can imagine the harshness of that cup of tea, you can imagine the harshness tannin can potentially (but not necessarily) bring to wine.
The question is: What can the woman do to make her cup of tea taste better? Adding more hot water will simply produce diluted bitterness. Adding sugar will disguise the bitterness momentarily, but then the harshness will kick back in with a vengeance after the sweet Havor disappears. Adding lemon will make the tea thoroughly intolerable, since acidity and bitterness reinforce each other. The only substance that could improve the teas flavor is milk. Milk’s fat and protein can effectively camouflage the bitterness and make the tea taste softer.
In wine drinking the same idea has been applied for centuries. Why, in all those nostalgic European travel posters, does the villager cradling a jug of wine hold a chunk of cheese in the other hand? Because after hundreds of years of unconscious trial and error, Europeans came to understand that cheese somehow made wine, especially cheap red wine, taste better. Like milk in strongly tannic tea, cheese tempers the harshness of the tannin in the wine. (There’s an entertaining tip here. As clever caterers have always known, no one will notice the shortcomings of an inexpensive wine as long as enough cheese is served alongside.)

Are Wine Tannins Good or Bad?
Tannins + Health = Good There is actually a study on the effects of wine and tea tannin and oxidation in the body. In the tests, wine tannin resists oxidation whereas tea tannin did not. In other words, it may be super good for you. You can read the synopsis here.
What About Migraines? The jury is still out on the connection between tannin and migraines. In order to remove tannins from your diet you’ll need to stop consuming chocolate, nuts, apple juice, tea, pomegranate and, of course, wine.
Age-worthy Wines Tannin is a key component in what makes a wine age worthy. Check out this article on the 4 traits of wines that age well.

Understanding how Burgundy works

Burgundy is often thought of as one of the world’s most difficult wine regions to understand, but burgundy is by no means incomprehensible. Here are six key points essential to understanding Burgundy:

1. White Burgundy is virtually synonymous with chardonnay;

2. Of Burgundy’s five major subregions, the most important and renowned is the Cote d’Or.

3. You Probably think of a vineyard as that piece of land owned by a single vintner. The opposite holds true in Burgundy.

4. Since vineyards in Burgundy are defined by their terrors, not necessarily by who owns them, ownership itself takes on a different spin.

5. Now you can begin to see why the conventional tidy image of a wine estate surrounded by vineyards isn’t really applicable to Burgundy. Instead, most growers own many small parcels of many different vineyards in many different villages.

6. Until the 1980s most of the commerce in Burgundian wine was controlled by powerful brokers known as negociants. The negociants rose to power after the French Revolution, when fragmented ownership of small parcels of land inBurgundy made it economically and physically difficult for small growers to bottle, market, and sell their own wines.


Smelling the Cork

You order wine in a restaurant and the waiter puts the cork down beside you. you are supposed to:
1. Smell it?
2. Feel it?
3. Glance at it, then ignore it?
The answer is number 3. The practice of placing the cork on the table dates from the eighteenth century when wineries began branding corks to prevent unscrupulous restauranteurs from filling an empty bottle of Chateau Expensive with inferior wine, recording it, then reselling it as Chateau Expensive.
In honest restaurants, the cork was placed on the table so the diner could see that the name on it matched that on the label, a guarantee that the wine had not been tampered with.
Admittedly, feeling the cork tells you if the wine was stored on its side and that can be a clue to its soundness. But a moist cork is no guarantee that the wine is in good conditions; Similarly, a dry cork does not necessarily portend a wine gone awry.