Beverage
Wine
Wine is fermented grape juice, shaped by variety, place, and cellar: a young Muscadet is not a Barolo, and a fino is not a Sauternes. Colour, tannin, acid, and oak decide whether the bottle is a drink, a stew liquid, or both. Everyday table wine does most of the kitchen work; fine aged bottles belong in the glass. Europe, the Americas, Africa, and Asia all make wine, but the grape and the appellation still matter more than the continent. Cook with a wine you would drink, and match weight—white and dry for fish and shallots, red and sturdy for a daube, a splash of fortified for a pan sauce that needs sweetness or oxidation. Cheap "cooking wine" with salt is the same mistake as salted Shaoxing. Once opened, most table wine has days, not weeks.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.11 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.64 mg
- Salt 0.01 g
- Total Carbohydrate 8.65 g
- Dietary Fibre 0 g
- Total Sugars 8.55 g
- Complex / starch 0 g
- Protein 0.49 g
- Water 83.5 g
- Energy 41.9 kcal
- Water 83.5 g
- Carbohydrates 8.65 g
- Sugars 8.55 g
- Monosaccharides 5.98 g
- Disaccharides 2.57 g
- Protein 0.49 g
- Fat 0.11 g
- Vitamins 25.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.06 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.11 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 261 mg
- Major Minerals 255 mg
- Trace Minerals 6.4 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
- Alcohol 10 g
- Ethanol 10 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.06 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.11 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2.1 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Sodium: 4.64 · Potassium: 195 · Calcium: 55 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·
Beverage bases range from near-water teas to sugar-dense cordials; alcohol adds energy when present.
In the kitchen
Culinary partners and combinations that usually underperform with Wine.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Archaeological evidence from the Caucasus points to some of the earliest grape fermentation and wine production.
Greek and Roman expansion spread viticulture and wine culture throughout the Mediterranean and into Europe.
Appellation concepts and scientific winemaking advanced in France, shaping modern quality classification systems.
The Judgment of Paris tasting raised global recognition of New World wines and accelerated international competition.