50 Wine Facts for the Budding Wine Enthusiast

By WineCountry Collective April 23, 2024

Wine is one of the oldest beverages known to man, and continues to be celebrated globally. Yet, the intricacies of grapes, winemaking, and tasting might seem a bit daunting to newcomers.

Fear not: we’re here to help! We’ve compiled 50 wine facts and tips designed to inform and empower you the next time you reach for a bottle. So, whether you’re popping a delightful Champagne or a Napa Cabernet, use this guide to take your wine knowledge and experience up a notch. Because when it comes to the world of wine, it’s a big wide world worth exploring.

The Grapes

Though you’ll commonly hear grapes referred to as “fruit,” botanists technically classify grapes as berries since each fruit forms from a single flower.
Researchers believe grapes have existed for around 65 million years, and that some of the grape varieties enjoyed by us today are directly descended from these primordial fruit.
Humans have been cultivating grapes for 8,000 years—since before recorded history. Archeologists believe the first grapes were grown in Eastern Europe and the fruit spread from there.
The Romans are believed to be the first to call different grape varieties by different names.
There are more than 10,000 grape varieties known to scientists, and more than 1,300 varieties are currently used to make commercial wine around the world.
The most popular grapes globally include Cabernet Sauvignon, Chardonnay, and Merlot.
The grapes at the supermarket—known as table grapes—have much thinner skins and far more seeds than the varieties used to make wine.
Vineyards cover roughly 7.3 million hectares (almost 18 million acres) across the globe, with China, Italy, France, Spain, the United States, and Turkey being the top grape growing countries.
The largest wine producers, however, are Italy, France, Spain, the U.S., China, and Argentina. In 2022, Italy led with 49.1 million hectoliters and France with 46.6 million hectoliters of wine produced.

Photo courtesy of Somerston Estate, Napa Valley

Regions

The region where a grape is grown is an important determining factor in how the wine turns out. Soil nutrients, the amount of sunshine, temperature variations, and conditions like moisture and fog deeply affect a wine’s flavor.
“Old World” wine refers to those from traditional wine producing regions in Europe, like France, Italy, and Spain, where winemaking practices have centuries of history. “New World” wine, on the other hand, is produced in countries like the United States, Australia, and Chile, where winemaking traditions have been influenced by their European predecessors. New World countries also usually have fewer winemaking rules or restrictions.
Grapes grown in warmer climates tend to have riper fruit flavors, more pronounced alcohol levels, less acidity, and a fuller body.
Grapes grown in cooler climate regions typically don’t ripen as quickly, which allows the grapes to retain higher levels of acidity, brighter flavors, and a lighter body.
The latitude and altitude at which grapes are grown also significantly impact the wine. For example, Argentine Malbec from high-altitude vineyards in Mendoza offers a different profile compared to Malbec grown at lower elevations.
Wine regions dot the entire U.S., but the states of California, Washington, and New York lead the country in wine production.
California accounts for the majority of U.S. wine production, producing about 80% of the nation’s wine.
While sparkling wine, meaning a wine with carbon dioxide bubbles, can be made anywhere, only sparkling wine grown in the Champagne region of northeast France can be called Champagne.

Photo courtesy of Jordan Winery, Sonoma County

Serving

As a general rule, white wines should be served before reds; younger wines should be served before older vintages; and dry wines should be served before sweeter ones.
When it comes to serving temperatures, white wines should be served at 45-50 degrees Fahrenheit, while red wines should be served slightly warmer, at 50-60 degrees Fahrenheit. Sweet wines, like Ports and dessert wines, should be served closer to 55-65 degrees, while sparkling wines do best when thoroughly chilled to 43-48 degrees Fahrenheit—not only for optimal enjoyment, but also for a seamless experience opening the bottle.
If you need to chill a bottle of wine quickly, wet a few paper towels or a kitchen towel and wrap them around the bottle. Then, place the wrapped bottle in the freezer for about 15 to 20 minutes. Just be sure to set a timer—leaving it too long could risk the bottle freezing and potentially breaking.
Decanting, the process of pouring wine from its bottle into a separate container, can sometimes improve the wine’s flavor by allowing it to “breathe,” softening harsh tannins and allowing the nuances to open after being cooped up for so long. It’s a common practice to decant older vintage wines, in particular, not only to open it up, but to also separate the wine from sediment which may have accumulated in the bottle while aging.

What’s in the Glass

In general, the color of wine comes from the grapes used. Reds are usually made from purple or blue grapes, while whites are made from greener grapes.
When fermenting red wine, winemakers usually include the skin and other parts of the fruit along with the wine juice, causing the wine to taste bolder and look darker. White wines are made from only the fruit juice.
The majority of white wines are lighter in body and have a crisper, more citrusy flavor profile as compared to reds.
White wines generally have less alcohol and fewer calories than reds.
Red wines are often served in larger bowled glassware so the bold aromas and flavors can emerge through mingling with oxygen in the air.
Wines aren’t just red or white, you’ll also find pink (rosé) and even orange wines.
Although winemakers will describe a wine as having certain flavors like blueberries, citrus, or even dirt, wines aren’t actually “flavored” with anything. Those flavors and aromas come from the grapes, the winemaking process, and aging, such as in oak barrels.
Wines aged in oak barrels often have notes of vanilla, cloves, smoke, coconut, or toast. The type of oak and the time spent aging can significantly influence the wine’s final taste profile.
When you swirl wine in your glass, you might notice the liquid forming “legs” that run down the sides. This is often mistakenly thought to indicate the quality of the wine, but it actually reflects the wine’s alcohol content and body. Bigger wines with higher alcohol tend to have more pronounced legs due to the difference in evaporation rates between alcohol and water.

How to Taste

The first stage of wine tasting is looking over the appearance of the wine. Noting the color and viscosity with your eyes can give an idea of how the wine may taste and how old it is.
The second step is to analyze the aromas. Swirl the glass a few times to let oxygen envelope the inside of the glass. Don’t be shy—get your nose deep into the glass in order to pick up the complex nuances.
The first aromas to hit the nose are associated with aspects of the grapes, while secondary and tertiary aromas are connected to the winemaking process and how the wine aged.
Take a small sip of wine in order to get a good taste. Roll the wine around your mouth with your tongue and note the different flavors, as well as where those flavors and textures hit your tongue. Pursing your lips and inhaling some air while the wine is still on your palate is also a nice way to spread the more complex flavors.
After swallowing, note the aftertaste, which is likely different from how the wine tasted when it first hit your tongue. Does it have a pleasurable finish? Do the flavors linger on the tongue for several seconds?
Now, draw some conclusions—was this wine too acidic? Too sweet? Too alcoholic? Or was it pretty balanced throughout? This will help you determine whether a wine is just okay, pretty good, or simply fantastic.
If you want to be a true connoisseur, write down notes. Record the winery, the grape variety, the year, and your thoughts: that way, if you want to return to the same vintage later, you’ll have a solid base point for how your tastes have evolved.

Pairings

Wine is famous for complementing food, and different wines pair well with different meals. In very broad terms, white wines pair better with lighter fare, like fish, poultry, and vegetables; reds tend to go better with red meat or heartier dishes, but do take this as a starting guideline. Try matching your wine and food by weight or intensity.
Another tip when pairing is to consider the sauce and/or seasoning. Wines should complement the dominant flavors of the dish, such as the sauce or seasoning rather than the main ingredient itself. For instance, a creamy sauce might call for a buttery Chardonnay, whereas a dish with a tomato-based sauce pairs well with a more acidic wine like Sangiovese.
Do balance sweetness and acidity. Sweet dishes tend to pair better with sweeter wines; otherwise, the wine may taste bland. Similarly, acidic foods like salads with vinaigrette pair well with wines that have a higher acidity, such as Sauvignon Blanc.
Sometimes contrasting flavors work well together. For example, a sweet-style Riesling can nicely counterbalance the spiciness of Thai cuisine.
What grows together goes together. When in doubt, pair wine with foods from the same region. This is particularly important in Old World regions, where the food and wine have evolved together culturally.

Bob McClanahan — Photo courtesy of Bob McClenahan

Napa Valley Wine Facts

Napa Valley is one of the United States’ oldest wine regions, with its first commercial vineyard established in 1861 by Charles Krug.
Napa Valley was designated as the first American Viticultural Area (AVA) in California in 1981, recognizing its unique climate, geology, and history.
Napa Valley is relatively small, about 30 miles long and 5 miles wide, but it has distinct growing regions, various microclimates, and more than half of the world’s recognized soil types.
The region benefits from a Mediterranean climate, which is ideal for viticulture. The warm days allow for optimal grape ripening, while the cool nights help maintain grape acidity, essential for balanced wines.
Although Napa Valley grows many types of grapes, it is most famous for its Cabernet Sauvignon, aka the King of grapes here. The region’s climate and soil are particularly well-suited to this variety, leading to highly sought-after wines with deep flavor, structure, and aging potential.
Napa Valley is home to 16 distinct AVAs and nearly 475 wineries.
Napa Valley’s economy is driven by wine, both as far as production and tourism. Alongside excellent wine and hospitality experiences, you’ll find world-class restaurants and top-notch hotels. There’s a reason why Napa Valley attracts millions of visitors each year!
Napa Valley is home to the first “cult wines” and today, some of the most expensive and prestigious wines in the world come from Napa Valley.

Conclusion

Gone are the days when wine appreciation was seen as a pretentious pastime—with a bit of knowledge, it’s actually incredibly enjoyable. Armed with these basic facts about wine—from the impact of climate and geography on winemaking to the detailed techniques of wine tasting and serving—you’re now prepared to explore the depth and breadth of the wine world. So, pour yourself a glass, relish the rich flavors and aromas, and toast to this time-honored tradition!

Topics

Wine

About WineCountry Collective

WineCountry is made up of a dedicated and passionate team of wine, food, and travel aficionados. We diligently explore regions, both near and far, to curate the best ideas and resources. Whether you're musing over your next wine escapade, planning a romantic weekend away, embracing the Wine Country lifestyle at home, or are simply looking to be entertained for a moment, trust us to be your comprehensive guide.