Top 10 Wine Facts as ranked by Jasper
For more than a year our trusty cellar door concierge Jasper has been sharing his knowledge of all things wine with his “Jasper’s Wednesday Wine Fact” on Facebook. Sometimes they are quirky pieces of information, and other times quite factual. We’ve reviewed the rankings and as determined by engagement from our Facebook followers, here are the Top 10 Wednesday Wine Facts that you all enjoyed.
Here we go…
- The colour of wine is determined by how much contact the grape juice has with the grape skins. This also impacts the amount of tannins in a finished wine. Rose for instance is mostly crafted by controlled and limited contact with the skins of red grape varieties.
- Wine grapes are of the vitis vinifera family, and there are apparently over 10,000 different types.
- A 750ml bottle of wine contains the juice of approximately 600 to 800 grapes.
- There are 11 different bottle sizes. Wow! From the 187ml ‘Piccolo’ up to the ‘Nebuchadnezzar’ which holds the equivalent of 20 standard bottles. (A standard bottle being 750ml) Check out Wine Folly for all the detail.
- Not everyone likes wine. Some are even afraid of it. The condition is known as “Oenophobia“.
- There is a right way and wrong way to hold a wine glass. Wine glasses should be held by the stem, so that way the hand does not raise the temperature of the wine. The stem exists for a reason!
- The dark green wine bottle was an English invention. Sir Kenelm Digby (1603 to 1665) was responsible. Prior to this wine was kept in goat skin bags.
- The oldest wine cellar is located on the Titanic. When divers went down to the wreckage they surprisingly found most of the bottles intact.
- Grape varieties do not determine how sweet a wine is. Winemakers do. It all depends on whether they ferment all the sugar and convert it to alcohol. In the case of Moscato, they don’t, leaving what is known as residual sugar, giving it sweetness.
- How does a traditional sparkling wine get its bubbles? The wine is still when it’s bottled, but then yeast and sugar are added to the mix which create the carbon dioxide (the sparkle) as they interact over the next 12-15 months.