Tag: Wine facts

Organic certification standards do not regulate the final alcohol percentage of a wine. The alcohol percentage in organic wine is influenced by the same fundamental factors as conventional wine, such as climate, grape sugar content at harvest, and winemaking decisions.

While a standard 750ml bottle of wine with 12% ABV is often compared to five 12-ounce, 5% ABV beers, the actual number changes significantly with different alcohol percentages. A 9% wine is a lower-alcohol variety, which alters the standard equivalency and provides a different perspective on alcohol consumption for both beer and wine drinkers.

According to the U.S. Food and Drug Administration (FDA), less than 1% of the general population is sensitive to sulfites, the compounds formed by sulphur dioxide, with the majority of those affected also having asthma. Most people can safely consume wine containing sulphur dioxide without any adverse reactions.

Residual sugar (RS), the leftover grape sugar after fermentation, is the primary determinant of a wine's sweetness. The question of whether European wines have less sugar is more complex than a simple yes or no, depending heavily on winemaking choices and regional climates.

The 750 ml wine bottle has been the international standard for wine since the 1970s, rooted in centuries of trade and tradition. This size became the global norm due to historical trade practices between French winemakers and their British importers. Its widespread adoption is no accident, offering practicality for both winemakers and consumers alike.

Some wines are so sweet they contain over 450 grams of residual sugar per liter, equivalent to multiple cans of soda. So, what wine has the most sugar in it? The answer lies in specialized winemaking techniques that create concentrated, highly sweet dessert and fortified varieties.

With typical wine ABV ranging from 5% to 20%, fortified wines consistently rank among the highest, often reaching up to 22%. The ultimate level depends on the sugar content of the grapes, the yeast's activity, and the winemaker's decisions, but knowing which wines have the highest alcohol can help you make informed choices.

Those sparkling 'wine diamonds' found in some bottles of wine are in fact completely harmless tartrate crystals. You can drink tartrates, as they are non-toxic, and their presence is often seen by winemakers as a sign of minimal processing and higher quality.

With an alcohol content typically ranging from just 5% to 7%, pink Moscato is consistently one of the lighter, lower-strength wines on the market. This is in stark contrast to most red and white wines, which can easily exceed 12% ABV. Understanding this fundamental aspect of pink Moscato reveals why it's celebrated for its gentle, approachable nature rather than its potency.

A common misconception suggests that some wines are completely sulfite-free, but that's not true. All wines, including Pinot Noir, contain sulfites as a natural byproduct of the fermentation process. This article clarifies why sulfites are in wine and what levels you can expect in a bottle of Pinot Noir.