Fun Wine Facts
  • One barrel of wine equals 20 cases, which equals 1,200 glasses.
  • A ton of grapes makes about 720 bottles of wine or 60 cases.
  • Each bottle of wine contains about 2.8 pounds of grapes; that means each five-ounce glass of wine contains a little over a half a pound of grapes per vine.
  • One vine annually produces between four and six bottles of wine, or between 20 and 30 glasses.
  • Only nine percent of Napa County is planted to vines.  Napa Valley only accounts for four percent of California's total wine production.

Wine Serving Tips

Wine is enjoyed the most when served at these temperatures:

42 to 46 degrees Fahrenheit
Light, crisp whites and champagnes

46 to 50 degrees Fahrenheit
Complex, aromatic whites

53 to 62 degrees Fahrenheit
Delicate, fruity reds

65 to 68 degrees Fahrenheit
Mature, hearty reds

Wondering what wines are driest and sweetest?

White

 Red
Driest Brut
Sauvignon Blanc
Chenin Blanc
Chardonnay
 Merlot
Syrah
Cabernet
Zinfandel


Sweetest Riesling Pinot Noir


Wine Terms:

Let us interpret the language of wine:

Aroma: The scent of the wine itself

Bouquet: The fragrance a wine provides.  Swirl your glass and smell.  This is the best time to capture the bouquet scent.

Complexity: A wine with layers of flavors and aromas

Crisp: A wine with a level acidity

Dry: The drier the wine is, the less sweet it will taste

Fruity: When the specific smells of the grapes are evident, the wine is labeled "fruity"

Full-bodied: A rich, flavorful wine with higher alcohol

Nose: The combination of aroma and bouquet, the overall smell of the wine

Tart: A wine with a high acidic level

Balance: Elements of a wine (sweetness, acidity, tartness etc.) in a matched combination

Wine and Food:

Choosing appropriate wine and food combinations will enhance the overall experience of a meal. Here we offer some suggestions:

White wines are typically paired with fish, pork, chicken and other white meats. Red wines complement red meats. As a general rule, try to match the flavor of the wine to the flavor of the food (i.e. strong-flavored wine with strong-flavored food; sweet wine with sweet food)

It is best to avoid drinking a sweet wine with a bitter food and vice-versa.

Another helpful hint is to match the nationality of the wine to the nationality of the food (i.e. hamburgers with Zinfandel; lasagna with Chianti; French food with Bordeaux).

We will ensure an educational experience when you visit us at Chateau St. Croix.