10 Facts about Wine!

Top 10 Wine Facts Every Beginner Should Know

Whether you’re curious about wine or just want to sound like you know your stuff at dinner parties, these ten fun wine facts will turn you into a wine-pro in no time.

1. European Wines Are All About Place, Not Grape
   In much of Europe, wines are named for the region or village where the grapes grow - think Champagne, Bordeaux or Chianti - instead of the grape variety itself. So, when you sip a “Bordeaux,” you’re really tasting a style defined by that soil, climate and tradition, not just Cabernet Sauvignon or Merlot.

2. Color Comes from the Skins
   White wine isn’t made from white grapes - in fact, white wine isn't even white - it’s just that juice without much skin contact. Red wines get their deep shades and hues because winemakers will ferment the juice with the grape skins, where all the pigments live. Rosés? A quick “kiss” of skin contact gives that pretty pink tone.

3. Tannins Are the “Tea” of Wine
   Ever felt that drying sensation on your gums? That’s tannin at work—naturally occurring compounds from grape skins, seeds, and oak barrels. Think of it like what you get from a strong cup of black tea. Tannins give structure and help some wines age gracefully.

4. Vintage = Year of Harvest
   When you see “2018” on a bottle, that’s the year the grapes were picked. Weather varies year to year, so vintages can taste quite different - even from the same vineyard. A rainy growing season might yield lighter wines; a sunny year could pack in more ripe fruit flavors.

5. That Punt in the Bottle Has a Point
   The little dimple at the bottom of many wine bottles (called a punt) helps collect sediment in older reds, makes the bottle more rigid and gives you a handy place to anchor your thumb when pouring. It’s both practical and traditional.

6. “Dry” Means No Sugar - Not “Mouth-Dry”
   In wine-speak, “dry” simply indicates there’s little to no residual sugar left after fermentation. It doesn’t mean it’ll make your mouth feel parched; that’s tannins at work (see Fact #3).

7. Screw Caps Aren’t Second Class
   Gone are the days when corks were the only “real” closure. Many top producers, especially in New Zealand and parts of California, use screw caps to seal in fresh fruit aromas and avoid cork taint. It’s quick, reliable and perfectly fine for wines meant to be enjoyed young.

8. Decanting Is More Than Just a Fancy Pour
   Pouring wine into a decanter does two things: it aerates the wine - softening tannins and releasing aromas - and it helps separate any sediment in older bottles. Even young reds benefit from a little “breathing” before you dive in.

9. “Appellation” Just Means “Approved Place”
   An appellation is a legally defined and protected region for growing grapes. It guarantees that certain rules were followed - like which grapes can be used, how densely they’re planted and maximum yields - so you know what style to expect.

10. Match Weight with Weight in Food Pairing
    A good rule of thumb: lighter-bodied wines (think Pinot Grigio or Beaujolais) go with delicate dishes like seafood or salads, while full-bodied wines (think Cabernet Sauvignon or Syrah) stand up to hearty meats and rich sauces. It’s all about balancing flavors and textures.
    
    Ready to put these tidbits to the test? Swing by Springfield Wine Exchange or contact us for personalized recommendations and tastings!