WINE BOTTLE SIZES

Most wine will come in a standard 750 ml. bottle and in fact this size bottle is the basis for naming many of the other bottle sizes.  Wine cooler and chillers are typically sized to handle the standard 750 ml. bottle.  Some of the standard sized wine bottles that you are most likely to come across are: Split (1/4 bottle, 0.1875 liters ), Half (1/2 bottle, 0.375 liters), Bottle (full bottle; 0.750 liters), Magnum (2 bottles, 1.5  liters), Double Magnum (4 bottles; 3.0  liters), Jeroboam  ( 6 bottles, 4 ½ liters), Methuselah (8 bottles, 6.0 liters), Salmanazar (12 bottles; 12.0 liters), Balthazar (16 bottles; 12.0 liter), and Nebuchadnezzar (20 bottles; 15.0 l.).  It is interesting to note that many of the larger sized wine bottles were named after Biblical Kings and other figures.  The United States waited until 1979 to adopt the metric measurements for bottles of wine and use the 750 ml. standard bottle.

The Split size bottle stands about 7 ½ inches tall with a bottom diameter of about 2 ½ inches.  These wine bottles are often used for desert and sparkling wines and are small enough to drink in one serving as they lose their fizz rapidly after opening.   The most widely sold standard 750 ml. bottle stands about 11 ½ to 12 inches high and is typically 3 ½ inches in diameter at the base.  Magnum bottles stand about 14 inches tall and are around 4 inches in diameter.  Jeroboam bottles stand 19 ½ inches tall with a base diameter of about 5 inches.  The higher capacity bottles such as the Methuselah (22 inches tall) range upward in size to the Nebuchadnezzar that is 31 inches tall.  Imagine picking up a bottle that is over 31 inches tall and pouring its wine into your delicate glass stemware.

WINE BOTTLE SHAPES

Wine bottle shapes are as varied as their sizes.  Most wine producers opt for bottle shapes that are most appropriate for their wine.  For example, Chianti and some other Italian wines come in a round-bottomed bottle encased in a straw basket.  Champagne and other sparkling wines come in bottles that are thicker walled because of the excess internal pressures.  Wine producers often choose a wine bottle shape strictly for marketing purposes.  For that reason, a German Company uses a bottle shaped as a “house cat’” for a Riesling wine it produces.

WINE BOTTLE COLORS

There are several traditional colors that you will find being used in wine bottles.  Dark green bottles are typically used for red wines (Bordeaux, Burgundy and Rhone).  Mosel, Rhine and Alsace wines often use a lighter green or amber colored bottle.  Clear bottles seem to be the most popular for white wines in many countries.  Champagne is typically bottled in a dark to medium green color.  Some wine producers also use colors relating to their individual marketing strategies.

FUTURE WINE PACKAGING

The future of wine packaging is wide open.  Many producers are opting for cost reducing screw type caps instead of corks.  Because the weight of the bottle approximates about 40 percent of the total bottled wine weight, plastic bottles and tetra packs are being explored as a lighter alternative that is cheaper to handle and ship.  Packaging wine in lighter containers and exporting wine in bulk quantities then bottling it in smaller bottles closer to the point of consumption are all strategies being explored to improve wine sales and reduce shipping costs.  Perhaps, the cost of a good imported French wine will become more affordable in the future.

Author: Ronald Senn, Vice President, Ideal Wine Coolers

I have enjoyed a good glass of table wine many times with my meals.  Wine tasting parties have always been a favorite pastime, especially when combined with cheese.  No, I am not from Wisconsin so I do not rate a “cheese head hat”.  Recently, after a pleasant dinner party with good friends, I was introduced to a new class of wines that I had never tried before.  The dessert wine I was served turned out to be the fitting end to a fabulous evening. 

 Grapes used for dessert wines are not harvested in the same fashion and timing as your typical table wine grapes.  The goal is to increase the sugar content of the grape by mainly harvesting them later in the season.  Often in dessert wines a noble rot forms on the grapes before harvest.  In another dessert wine type named ice wine, grape harvest is delayed until the first freeze.  Some times these wines are developed by pausing the fermentation process. 

There are several types of grapes primarily used in the making of dessert wines.  Semillon grapes are commonly used in Sauternes that often smell like the wildflowers where it is grown.  Muscat grapes may remind you of orange and honey.  Fendant and Chasselas are typically found primarily in Switzerland.  Spicy Gewurztraminer wines are good tasting and seem to age well.  Fortified wines like sherry, port and Madeira are made differently than your typical dessert wine, but are also a great choice and considered in many circles to be “honorary dessert wines”.  Be aware that some wineries are making great dessert wines by “late-harvesting” table wine grapes used for Cabernet Sauvignon and Viognier. 

 When serving dessert wines, a general rule is the wine should be sweeter than the food it is served with.  Good matches include fresh sweet fruits, bakery goods and chocolate and toffee based dishes.  White dessert wines should be served chilled but not to cold, while red dessert wines are mainly served at room temperature.  Because of their sweetness, dessert wines come in smaller bottles and often are more expensive than table wines.  It is best to serve these wines in a small glass with a pour of only 2 ounces.  Dessert wine can be served without dessert, but in any case with or without, ready your body for the sugar high that will result. 

 Selecting the right dessert wine for your next entertainment event could be a little challenging.  A great suggestion is to try a “test-run” before you plan your gathering.  Get your chosen dessert prepared ahead of time.  Taste the wine you think will compliment your dessert choice and note your impressions.  Lastly, taste your wine along with your dessert.  If you find the combination pleasant to your palate, you are home free.  If the combination dulls the flavor of the wine, consider going with a less-sweet dessert or a sweeter wine. 

What I learned about dessert wines has been known for a long time by cultured Europeans.  On this continent, we have always appreciated having dessert after our meals, but have not extensively appreciated what a good accompanying wine could do to our “taste-buds”.   I have decided that having a dessert wine in my cellar to enjoy occasionally is a personal requirement.  As I always say, select your wine to fit your individual taste, store and serve it properly, and enjoy. 

Author: Ronald Senn, Vice-president, Ideal Wine Coolers, April 2010