A little more then you'd like to know about wine.

One Bottle of Wine contains:
750 ml of liquid
2.4 pounds of grapes (39 oz.)
25.6 ounces of wine (4/5 quarts)
4 glasses of wine

One Case of Wine Contains:
12 x 750ml bottles or 24 half bottles
30 pounds of grapes
307.2 ounces of wine
48 glasses of wine

One Barrel of Wine contains:
740 Pounds of grapes and 59 gallons
24.6 cases of wine (12x750ml bottles)
295 bottles of wine
1,180 glasses of wine

One Acre of land Averages:
Five tons of grapes = 10,000 pounds
13.51 Barrels of wine at 59 gal ea.
797 Gallons of wine
3,958 Bottles of wine at 25.6 oz. ea.
15,940 Glasses of wine at 6.4 oz. ea.

What's For Dinner?

This simple guide will help you pair wine with food:

Food and Wine

Beef - Cabernet Sauvignon, Syrah, Merlot
BBQ - Zinfandel, Syrah, Merlot
Chicken - Sauvignon Blanc, Merlot, Barbera
Fish - Pinot Noir (for darker fish), Chardonnay (for lighter fish)
Heavy Herbs - Merlot, Cabernet Sauvignon
Lamb - Cabernet Sauvignon, Zinfandel, Merlot
Pork - Chardonnay, Merlot, Syrah
Pasta w/ Cream - Pinot Noir, Syrah, Chardonnay
Pasta w/ Marinara - Zinfandel, Barbera, Syrah
Vegetable Stir Fry - Chardonnay

Learn the Wine lingo.

Here are some terms every coinsurer uses to describe wine:

*Body*: The weight and fullness of a wine in your mouth. Think of it in comparison to milk: skim milk is light-bodied; whole milk is medium-bodied; heavy cream is full-bodied.

*Fruitiness*: Of course wine is made from grapes, but the magic of fermentation gives most wines subtle aromas of other fruits as well. Some people just sense a general fruity quality; others can identify more specific aromas, like apple or pear in white wines, raspberries or cherries in reds.

*Dry, Off-Dry or Sweet*: A dry wine is one in which there is no sugar remaining after fermentation. An off-dry wine is slightly sweet, but not so sugary that you couldn't happily enjoy it with a savory meal. Sweet wines are usually considered dessert wines, which are usually enjoyed with sweet desserts, or by themselves at the end of a meal. White wines are most likely to be off-dry or sweet; red wines are almost always dry. But even dry wines can have intensely fruity aromas.

*Tannin*: A quality found almost exclusively in red wines, tannin plays an important part in the texture of wine. At low levels, tannin can give a wine a slightly rough or scratchy feeling in your mouth; at high levels, tannin can make a wine unpleasantly astringent, making you feel as if all the moisture had been wrung out of your mouth. A strong cup of black tea gives a very similar sensation.

Many people say they don't like "dry" wines when what they're really trying to say is that they don't like rough, astringent wines. Remember, dry refers only to the sweetness level of a wine. If you want a wine without much tannin, call it soft or smooth and a wine pro will better understand what you're talking about.

*Acidity*: Acidity is simple to understand - just imagine a sip of lemon juice. Acidity is the lip-smacker factor that gives wine its zing. When a wine drinker likes the acidity in wine, she might describe it as zesty or crisp. Wines that are perceived as too acidic are often described as tart or even sour.

All wines contain some acidity, but it usually tastes stronger in white wines than reds, and in dry wines than off-dry or sweet wines.