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1. All of the wine produced here at the Chateau is gluten free.  It is also vegetarian friendly.

2. One barrel of wine equals 25 cases, which equals 1,500 glasses

3. One ton of grapes makes about 720 bottles of wine or 60 cases.

4. 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.

5. One vine annually produces between four and six bottles of wine, or between 20 and 30 glasses.

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Light, crisp whites and champagnes: 42 to 46 degrees Fahrenheit

Complex, aromatic whites: 46 to 50 degrees Fahrenheit

Delicate, fruity reds: 53 to 62 degrees Fahrenheit

Mature, hearty reds: 65 to 68 degrees Fahrenheit


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

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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).

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