Posted on

Patron Saint of Wine

patron saint of wine

In fact, there’s more than one patron saint of wine. If we look at the history of the Catholic Church, it’s largely centered on the old world wine production regions of Italy and France.  In fact, that’s where the Papacy has been based over the years. Given the number of regions in both Italy and France that have depended on wine for their livelihoods, it shouldn’t be surprising that there’s a deep connection between the historical church and the industry.  Even other regions of the old world take part with their own patron saint of wine, like Spain and much of eastern Europe. But, you’ll also see a heavy German connection, as the closest group of “pagans” the church had long coveted converts in German towns, those doing the work of changing religious preferences in those regions received accommodations like sainthood.

Urban of Langres: A Bishop, forced to flee in the 4th century, Langres supposedly took shelter in a vineyard and while he was there, converted some German winemakers to Christianity.  As you might expect, taking refuge in a vineyard might make you more understanding of winemakers plight.

Martin of Tours: One of the more famous Catholic saints, in large part because he was among the first non martyr’s to be granted Sainthood.  If he were born in the 21st century, even outside of the religious significance we’d say he lived an interesting life.  Born a pagan in Hungary, he was consripted into the army, only to be released after Jesus noticed that he had given half of his cloak (winter jacket) to a homeless man.  He went on to be a Bishop, of Tours, which is a city in the Loire Valley. As the most famous Bishop in the city’s history, he continues to wield special significance to winemakers in the Loire.

Morand of Cluny:  At home in Alsace, a wine region that should be familar to most, Morand made a name for himself by proclaiming that the fast could be broken by eating a bunch of grapes.  So, of course winemakers and vineyard owners revered a saint that was on their side.  Much like the concept of not eating meat, but fish being ok on Fridays during lent (hint, the Pope that created the rule had a family connection to the fishing industry)

Amand of Maastricht: So the connection here is pretty straight forward, he spent most of his time evangelizing in wine regions throughout both France and Germany.

Goar of Aquitaine: Good luck if you can follow his life story, which includes outing a Bishop about having an illegitimate child. But, he spent most of his life working and evangelizing in German wine regions, which is the obvious connection to the industry.

St. Trifon the Pruner: I mean, come on right? Largely centered in Belgium, this falls on what as Americans we think of as Valentine’s Day.  It’s also about the time of year when the first pass of a vineyard needs to take place.

St. Vincent of Saragossa: The official saint of a few towns in Spain, St Vincent didn’t really do anything for wine or winegrowers during his lifetime.  Nor were the cities that he called home, home to the fledgling wine industry.  Instead he may have been tortured to death with a wine press (to me, even with the wide ranging saint stories at play, seems far fetched) and his saint day makes for a good first vineyard pass and also, for a release date for Rose.

Ok, so a patron saint of wine? There’s not really a single one.  Instead, there’s a collection of saints that either had some connection (real of contrived) to wine industry regions in old world Europe.

Hey, it’s the best we’ve got and these connections are going to continue to get played up over time as the industry looks for more interesting and innovative ways and reasons to bring people to the winery at times that aren’t summer, or harvest.

So does it have anything to do with my wine clubs? No, but it’s something that the industry has noticed, especially because the Catholic Church alone is like a billion people.

Posted on

How Many Grapes in a Bottle of Wine?

how many grapes in a bottle of wine

Ok, so this is complicated.

Beware, there’s going to be some math coming up.

There are 750ml in a bottle of wine. A case of wine has 12 bottles. If you’re keeping track, that case of wine is right at 2.378 gallons of wine in a case. Generally speaking we think of a single ton of wine crafting about 150 gallons of wine, or simply 60 cases of wine or around 720 bottles.

Ok, onto the more complicated part of the math. There are 2,000 pounds in a ton.  So each of your 720 wine bottles will have 1/720th of a ton of fruit inside it.  So we’re talking 2.78 pounds of grapes per bottle of wine.

But how many grapes are in that 2.78 pounds? We have pretty reliable numbers for table grapes (it’s about 80) but wine grapes see more in terms of deviation from one varietal to another.  But generally, since people have counted these and weighed them over the years, we know that there are about 250 grapes per pound in terms of wine grapes.

So how many grapes are in a bottle of wine?  The answer is somewhere between 600 and 800 depending on your vineyard, how much it’s watered and the type of wine that you’re drinking.

Posted on

PWR Wines Zinfandel Poor Ranch Mendocino 2015

PWR Wines ZInfandel Poor Ranch

Before we go any further, if you found this through a QR code…..awesome!  I want you to hear from Matt Reid, the winemaker for what’s in your glass and someone I’m happy to call a friend, before I move on.  Here’s his story in his own words, explaining about People’s Wine Revolution (PWR):

Ok, so let’s get into the wine a bit since I can’t tell his story in any more detail than he can.

So, Zinfandel.  First and foremost, it’s a grape that has an outsized significance in consumers minds, while winemakers have a love-hate relationship with the grape.

Even in California, there was actually more Zinfandel planted in California than Pinot Noir up until a few years back.  Here’s what plantings state wide looked like back in 2014:

California grape plantings in 2014

So why do winemakers have a lot/hate relationship with a grape that consumers obviously will purchase? Mainly, it’s because there’s something of an obsession with old vine zinfandel.  For good reason too, the older Zinfandel vines get, the better the resulting wine tastes. Cheaper, newer Zin often tastes something akin to being watered down, but with all the tannins.  Not a good combo.

So winemakers fret.  Can they find enough old vine zin to quench your thirst? Is anyone going to ever plant Zinfandel in a region that grows grapes well, if an old vine zinfandel takes the average length of time for a vine to mature from 5 years, to over 30 years.  (Heck, I had a winemaker tell me that she wouldn’t call something an old vine, until it hit 100 years old).

But, Zin in many ways is native to California.  It grows and grows well in a variety of climates. From the warmest spots where we think wine grapes do well like the Sierra Foothills, to some other spots that you haven’t heard of.

Like Poor Ranch.  This is Mendocino County as I often picture it and the vines are located in the town of Hopland.  Hopland is a 1 stoplight kind of town.  It’s the kind of place you don’t find by accident and in some ways, feels forgotten by time and modernity.

In many ways that sense of being forgotten is more than a simple sense. Back 20-30 years ago, in many regions around the state Zinfandel was getting pulled out, for Cabernet, or even (agast) Merlot.  But growers in Mendocino and the Foothills, largely couldn’t make the numbers work.  Sure, their grapes weren’t fetching high prices, but could they afford to go 5 years with no grapes to sell?  The pay back, for these lesser known spots was too long.  Plus, Hopland and the surrounding Anderson Valley was still back then at least, considered marginal.  It was going to be too cold to ever grow good grapes right?

So the Zinfandel stayed planted and while the vines were aging, the marketplace turned. Pinot Noir took off.  Mendocino’s wine growers came up with an innovative marketing program called Coro Mendocino that focused on Zinfandel.

Sure, Mendocino is going to be known for Pinot Noir.  It boasts some of the best sites for the grape in the state, but it’s got a lot of Zinfandel.  An inordinate amount of that Zin is planted on these small, family farms in obscure places.

That’s why a winemaker like Matt can find a few tons of these grapes, before others.  He was looking for something specific.  Zinfandel grapes that didn’t necessarily have to be old vine, but had to mimic the characteristics.  As it turns out, cooler climates tend to thicken up Zinfandel the same way that vine age happens to.

Sometimes though you get lucky.  Porter Ranch is home to 4 generations of the Porter family and these are some of the oldest Zinfandel vines in the state.  Even if the vines are new, they’re grafted from these old vines, with many times the amount of genetic diversity needed to call it unique to this vineyard site. Originally planted back in 1880, the vineyard isn’t contiguous as you’re likely picturing in your head, instead certain family members it seems over the years has taken it upon themselves to plant some grapes.  So there’s an acre here.  An acre there.  3 acres on the ridge.  ETC. In fact from the oldest planting to the newest, it’s at least 3 miles as the crow flies. We’re talking about a vineyard that’s both dry farmed and certified organic while being grown at elevation, three other factors that many winemakers theorize could contribute to the impression of vine age.  

The size and complexity is also why Matt can buy these grapes and perhaps a larger conglomerate cannot.  I’ve heard similar stories by quite a few folks in Mendocino County, that people coming from Santa Rosa seem like too much of city folk.  They want a business deal for their large winery.  While the people on the farm, want to sell to someone trying to do it on his or her own.  That’s where Matt falls in the line and I think you’ll see that to make a wine for $18 of this quality, quite a few things had to fall into line.

Enjoy the Zinfandel.  If you’ve got a steak on the BBQ, all the better.

Posted on

Oak Chips For Wine

Every so often, there’s a bit of innovation in the wine industry. We’re seeing it with technological innovations like optical sorters, but we’re seeing significant push back in other technological innovations like the mechanized harvesting of grapes.  Much of the wine industry that seems to be hands off, comes from the old ways of doing this things.  Oak barrels definitely fall into that category.  Some are trying to innovate though, name in terms of using oak chips for wine.

Ok, so let’s have some basics.  Here’s how we normally age wine:

Using oak barrels to age wine, like we have for generations have some positives and negatives.

  • They’re expensive.  New French barrels run over $1,000 a barrel.
  • Good wood is from old growth, slow growing forests.  France is considered the best, America isn’t great, Hungarian and others are up and coming.  There are real climate change issues at play in cutting these forests down to make wine.  As well as any arguments you can generally make about deforesting.
  • They do add quite a bit of oak/butter taste to wine.  They also help to round out the flavor profile of the wine in question.
  • They only impart a lot of oak and butter flavor for about 3 vintages.  Some higher priced wines, only use the barrels once before reselling them.

As you might expect, people are experimenting.  One such experiment is using oak chips for wine. The results are interesting.  Here are some of the positives:

small oak chips for wine
  • They’re cheap.
  • They impart A LOT of wood and butter flavor.

Of course there are some downsides as well.  It’s said that the amount of toast cannot be controlled quite as much as it can with barrels.  Plus, you still need a container to put everything into, depending on the container, you’ll have some significant changes to the wine in question as well.

Ok, so overall what’s the deal with oak chips for wine? They’re a cheap solution for when a winemaker wants to impart an awful lot of oak flavor, while making a cheap wine that won’t allow for the purchase of new barrels.

Posted on

What is a Vintner?

what is a vintner?

So, normally I talk about spending time with winemakers.  I’ve been told, I talk ad naseum about my time with winemakers.  But, then sometimes I’ll throw in the term vintner.  I had a wine club member ask about the difference and if I made a mistake, or if they interchangeable etc.  So what is a vintner?

Ok, so there’s one main difference between a vintner and a winemaker. While both can technically make wine, in the term vintner we generally think of them as selling wine, as much as, or more so, than making it.

I’ll personally use the term vintner to include winery owners who are actively involved in the day to day operations of the winery, without the minute by minute work of fermenting grapes during harvest (ie that aren’t in charge of winemaking)

Largely, you’ll see the industry use the terms winemaker and vintner interchangeably.  I don’t think that they should be because they’re different jobs.  Just like how a winemaker that has been made the general manager of his winery, has a much different job than someone who only holds the title of winemaker.

So what is a vintner? They’re someone who might make wine, might sell it.  Depending on the winery, their job can actually change quite a bit.

Posted on

Why The Wine Industry Is Moving Toward Semi Sweet Wine

Rise of Semi Sweet Wine

It’s an interesting part of the wine industry, there’s a big push toward semi sweet wine, as an introductory offer of sorts.  It also pits generations against each other.  Boomers HATE semi sweet (or off dry) wine.  Millennials seem to really like it.  This isn’t the first time that you’ve heard that the two groups don’t exactly see eye to eye is it?

Video Transcription:

Hi, I’m Mark Aselstine with Uncorked Ventures. So, I’m joined today by what are two of I think the fastest growing wine brands in the United States. They’re here for kind of a similar reason, although the way that they’re created is completely different.

First, one thing that we’re seeing in the industry. Millennials, it’s a generation that I’m kind of on the cusp of, are getting older, and are starting to consume more and more wine. I think we’ve heard about millennials in the media kind of ad nauseam at times, but really this is the largest purchasing block that we’ve had as a single generation since the Baby Boomers, and so that makes them important. From the wine industry standpoint, if they drink more wine than beer, that’s incredibly important, but they also grew up with something that past generations really haven’t, and that’s soda and other sweet drinks, kind of juice, and that kind of stuff was more common when they were younger.

They stereotypically, and this is all stereotypically of course, have a kind of sweeter complexion for drinks than have had past generations. I think that’s fair enough to say and really that doesn’t say anything about Millennials themselves. That says more about our parent’s choices than are own, but the wine industry is starting to kind of try to bring them into the fold, and doing a fairly good job of it by making these kind of not sweet wines ’cause sweet wine to me is kind of a dessert wine, but really a semi-sweet or kind of off dry.

19 Crimes and Apothic both have some residual sugar. We should take a second and say wine makers are able to- Fermentation takes sugar and turns it into alcohol. To have residual sugar, you have to have taken some of that sugar and not allowed it to turn into alcohol during fermentation. So, wine makers have to stop fermentation to keep residual sugar ’cause they’re not dumping it in afterward.

How do you do that? Quite honestly, the easiest way is you just drop temperature low enough and fermentation stops. It’s something that happens occasionally. This year, we probably will see it in Napa as the Napa harvest gets later and later in October. If we have a cold winter that starts early, you will have some open top fermentors that stop fermenting because they frankly get too cold, and some wine makers will move them into a warmer area and get started again, others will set it in the corner of the winery and wait for Spring. It’s an interesting dynamic.

In any case, back, so wine makers stop fermentation so it keeps it a little bit of residual sweetness. It also keeps alcohol levels fairly reasonable. This 19 Crimes brand which I’ll go into more detail individually about it, but it’s kind of a fascinating marketing study, but it’s only 13 and a half percent alcohol. The wine, it’s a red wine from South Australia, which really if we were to let it play out completely would be over 15 percent.

In a lot of ways, it’s an incredibly smart way for industry and for certain labels to react, so you’re hitting kind of two high points at the same time. First, you’re getting a little bit of residual sweetness. Second, you’re hitting a lower alcohol point, which even if you only moderately drink wine you’ve heard about, and then lastly, what does residual sugar really do other than give you a sense of sweetness? It also rounds out the tannins, so you get this kind of more complete kind of look and mouth feel than you would if it’s a completely dry wine.

Both brands growing and growing incredibly quickly. I’m sure you have 19 Crimes and Apothic Red at your local grocery store, or at your local drugstore, kind of wherever wine is sold over the counter for $10 or so a bottle. I’ll go into detail on both of them, but really this is a way that the industry is starting to bring in new drinkers and younger drinkers. It’s this off dry and if you look at these, these are … Where is this made? South Australia. Southeastern Australia in this case. I mean, that’s a huge place. Where is it actually grown? You don’t know. California, likewise. Huge place, number of vineyards, but this is marketing more so than wine making. The wine making is let’s make something that’s consistent from vinage to vinage and let’s do that by we can partially control based on sweetness and mouth feel as opposed to actual grape kind of input.

In that case, Mark Aselstine with Uncorked Ventures. Hope everyone’s having a good week so far.

Posted on

Wine Documentary

wine documentary

Quite honestly, there aren’t many high quality wine wine documentary movies out there. The wine industry is awfully hard to create high quality film, in large part because so much of what actually happens in the industry is contained within a small segment of the year: harvest.  For a documentary filmmaker, having to film the 16 hour days that accompany harvest can be almost impossible.  It’s hard to build trust with winemakers quickly enough to have unfettered access during harvest.

Plus, if you’re trying to make a wine documentary, it’s hard to know where to start.  Too often those in Hollywood, don’t know how the wine industry works and vice versa.

Somm: A wine documentary that’s about the people studying for the Master Sommelier exam. With less than 200 Master Sommelier’s in history, the documentary filmmakers are creating drama by saying that not everyone studying for the exam, will pass.  Winemakers and wine regions from California to France and Italy are featured in such a way as to prove that it’s impossible to know everything about wine. 

My personal thoughts on the wine documentary Somm: The most popular documentary series about wine, it’s a pass for me.  I’d prefer to see more of the people actually making the wine, rather than the people studying it.  Think about a documentary about a chef, do the filmmakers follow around the food critic or the chef himself?

Mondovino: Attempts to show how the wine industry is changing based on globalization.  There are some cringe worthy moments in the movie, normally held to only American winemakers, largely due to the relationship between vintners and their vineyard workers, often low wage immigrant labor from Mexico.  Mondovino is shot in a single camera, interview style and does a good job introducing you to a cast of characters in the wine industry in both France and California.  

My Personal View of Mondovino: I like the overall concept enough, there is a very real difference between corporate winemaking and small batch winemaking.  But, I think the folks behind Mondovino miss the mark by trying to set the wine documentary up as a California vs France, Good vs Bad thing.  There’s plenty of small scale wine in California, even more as a percentage than there is in France, so this felt contrived on a few levels.

A Year In: So, there’s a few of these.  There’s a Year in Champagne.  A Year in Burgundy etc.  I LOVE the concept of showing an entire year of the wine industry in a specific region.  In my opinion, it’s the only real way to show what actually happens.  After all, it’s not necessarily a skill or any specific task that makes winemaking hard, or nearly impossible. Instead it’s the mental grind of planning ahead and truly being at nature’s mercy all the time.  The Year in Champagne, is really the first wine documentary that in my opinion shows how

American Wine Story: This was the first wine documentary that I watched and said, yup….that was awesome!  Part of it I’m sure was familiarity. I’ve shipped Brooks Wines before (the story is about the death of the founder of Brooks and how his son, being raised in the midwest owned a winery and how winemakers kept the winery alive until he could take over). Plus, some old friends including Cartograph Wines were interviewed for the project. American Wine Story is a great story of perseverance and I really liked seeing Oregon on film since seemingly, every domestic wine documentary seems to be based in Napa Valley.

Blood Into Wine: Another wine documentary set outside of Napa, which is a good thing.  Blood Into Wine is the story of Maynard Keys, the former lead singer of Tool becoming a winemaker in his native Arizona. Having tasted these wines over a lunch with Keys, it was interesting to see him on film talking about his project.  If you have any interest at all in wine being made in what is called the “Other 46” this is an essential wine documentary.

Decanted: Ok, so not surprisingly, another wine documentary set in Napa Valley.  Decanted does the best job of all the wine doc’s out there at actually interviewing winemakers, however the entire thing feels a bit disjointed.  It’s almost like the folks behind it, ran into so many awesome stories that they didn’t feel like they could pick a single one.  So they tried to tell them all, at once-which lost some of the appeal for me.  The visuals are stunning of course, but it just still feels incomplete.

As more wine documentaries are released, I’ll try and keep this list updated.  If I had to make a suggestion, Somm is a fun watch overall if you aren’t expecting winemaking.  American Wine Story and Blood Into Wine are the best wine doc’s out there right now though.

Posted on

How Many Bottles in a Case of Wine?

how many bottles in a case of wine

There are 12, standard 750ml bottles in a case of wine. If you’re using the metric system, or filing tax payments for a winery, the most important number is that those 12 bottles make up 9 liters of wine.  Exactly 9 and you’ll see why that’s impressive in a minute. But first, let’s delve a bit deeper into what should be a basic question in the wine industry: how many bottles in a case of wine?

I’ve always thought the size of a wine bottle is an interesting story (largely it’s because 750ml is the approximate amount of air your lungs can hold and wine bottles were once blown by hand, by glassblowers).  But why 12 bottles in a case?  Why not 6?  Or 9, especially 9, wouldn’t a 3×3 case have made more sense? Our current 12 bottle in a case setup, isn’t uniform or square, it’s a 4×3.

The honest answer about why a case has 12 bottles and not some different number is that I don’t know. I’ve asked around.  I’ve googled it. I’ve looked at the reference materials I have and there’s absolutely nothing, there’s no reason given. It seems that there are 12 bottles in a case of wine, because there always have been 12.  But why?

I’m going to conjecture that there are 12 bottles in a case of wine because those 12 bottles often weigh about 35 pounds.  35 pounds, based on personal experience is about the amount that most grown adults can comfortably carry without dropping it.  It’s not the minimum, but pretty close to the maximum in my opinion. If you needed wine to be transported as quickly and efficiently as possible, especially when you were working by hand without the help of any technology, wouldn’t you want to maximize the amount of wine in each trip, while minimizing breakage? Makes sense to me.

So how many bottles in a case of wine?  It’s 12. 

Why are there 12 bottles in a case of wine?  That part is unclear at best.

Posted on

Substance Cabernet Sauvignon 2013 Review

Substance Cabernet Sauvignon 2013

Want an excellent Cabernet Sauvignon from Washington State-which means that it’s likely a fraction of the price you’d pay if it came from Napa? Then we have a good choice for you in this Substance Cabernet Sauvignon review!

Hi guys, Mark Aselstine with Uncorked Ventures. I’m joined today by a Charles Smith Substance Washington State Cabernet Sauvignon from 2013. We’ll get to 2013 vintage here at the end. Charles Smith’s wine that we talked about a few times in this space, he makes K Vintners and also a few kind of other labels. I believe there’s six or seven of them in total. I also believe that Substance is the most recent of the labels to be created.

I think if we look at this from a marketing perspective, this is one of the great looking wine bottles that you’re likely to find. Then, after you get it and you bring it home from the grocery store or your local wine store, and we’re talking about giving some of their new distribution models and that kind of stuff. We’re likely talking about grocery store kind of stuff here.

This is a $15-$25 bottle of Cabernet. That’s where the state of Washington has really started to grow a lot, especially in comparison to California where we struggle to create high quality wine at this price point because the land values are so high. Washington, especially guys like Smith who are great wine makers, but also maybe better wine sourcers if that makes sense, as far as finding great quality grapes.

These are grapes from higher elevation vineyards in the state of Washington. Robert Parker’s Wine Advocate gave this wine a 90-93 point score. If you think about it, it’s really one of the insane values that you’re likely to find throughout the course of the entire year. That’s big production, small production, or anything in between. You don’t find 93 point wines for $20 a bottle or under. It just doesn’t happen.

Smith [inaudible 00:01:33] about keeping the price point consistent even with the high score and this is the first fore, I think, into … You’re going to see the Charles Smith wines for that $10 price point and then you’re going to see the Substance wines in the $20-$25 price point probably at a lot of stores. Then, I think you’re going to start seeing more of the K Vintner stuff show up at the $45 range.

Partially why this wine’s so good, and partially why, I think, 2013 was an interesting vintage for Washington, a lot of people will tell you that that’s the warmest vintage they’ve had for about ten years before that. I believe it’s ’03 and ’05 when the state of Washington went through two really warm vintages, almost California-esque, but, in ’13, and quite honestly in ’03 and ’05 most of the vineyards you talked to say, “We didn’t know what to do because we never had it that warm before,” and in ’13 they both had some experience and, at the end of the vintage, stuff hung on the vine for a lot longer and they had let the canopies grow a little bit extra. There’s certain things you can do in the vineyard to help counteract when it’s so darn hot and they had done that, really, for the first time in the state of Washington.

With all that stuff put into place and then the weather, it kind of magically in September and October, cooled off, not where it was cold but it was warm but not hot. The vines were able to have the grapes hang for quite a long time. This is higher elevation stuff so it tends to hang longer anyway but this was picked at the beginning of November, which is kind of incredible if you think very hot vintage plus picked really late, late, late in the season.

I think what you end up having is this dense, thick wine that people really think of when they think of Cabernet Sauvignon and what you don’t always get at that price point. It’s really something that tastes like a wine that’s twice the price point or three times the price point and you’re getting it for under $20 at the grocery store. It’s a really great value and I think it’s a great example of what happens in Washington state, why they have, perhaps at this price point, a wider range of outcomes than we do elsewhere. If it gets really hot, the wine can still be really good. If it doesn’t get as hot as they like it, it still ripens enough to get finished. That’s where I think you’re going to continue to see Washington pick up sales and I think Charles Smith is one of the guys that’s leading the way. I think you’re probably going to hear more about him in the main stream wine press than you have already.

Substance Cabernet Sauvignon 2013 Back Label

Once again, Mark Aselstine with Uncorked Ventures. It’s not something I can ship in a wine of the month club  just because it’s out there everywhere already, although quality wise, I would love to. We really do still like all of Smith’s stuff from K Vintner’s label all the way down through. If you have the opportunity to do so, I’d check it out.

Mark Aselstine with Uncorked Ventures, hope everybody’s having a good weekend.

Posted on

How Many Bottles of Wine in a Barrel?

what is a garagiste?

We’ve all seen them in a winery: rows and rows of oak barrels.  Many people do wonder, how many bottles of wine in a barrel?

oak barrels in a wine cellar

I know you all want a straight answer.  The answer that you normally read is 25 cases in a barrel of wine, or 300 bottles.

But, that’s not entirely true. The fact is, that the number of bottles of wine in a barrel can and does, change.

Look at how wine is often transferred from that barrel to the bottling line:

how many bottles of wine in a barrel

As you might expect, you might lose a bit of wine in those “pipes”.  You might also lose some wine in barrel due to any number of factors…..yes, shrinkage definitely does happen in the wine industry like it does to retailers across the globe. But, the entire concept of taking wine out of a barrel to taste it happens with something called a “wine thief”.

So yeah, some wine is “lost” along the route.

Take the last two barrels of wine that I’ve bottled myself.  The first one, Aselstine Stoney Peak White gave me just over 22 cases.  The second, with the same bottling line and other factors, Aselstine Family Cellars Carignan gave me just over 25.  

Was someone thieving along the route?  Maybe.  Did I give away some of those extra 30 bottles along the way? Maybe.

But really, this is an ongoing issue for wineries across the world.  When you ask the question, how many bottles of wine in a barrel?  You think it’s a simple answer and many would tell you 25.  Winemakers would shake their head at that simplistic of an answer.