Wine made simple, by the numbers!

By American Wine Appassionata March 22, 2017

Wine made simple, by the numbers!

Wine is a complicated subject, often intimidating. There are many factors that contribute to the perceived complexity of understanding wine. Viticulture, Appellations, Old world, New world, Aroma, Terroir and many other subjects of high importance that play some role in wine making and production. Most of us don’t like complicated math subjects or numbers, this is the reason that I wanted to gather information and convey it in a simple way to understand and keeps you engaged. It is fun and a conversation icebreaker to share with friends, family or strangers at public or private gatherings. Enjoy and share!

Allvino, Buy Red Wine Online
  • United States is the third largest producer of wine in the world, following France and Italy.
  • In 2015 the US became the largest wine market in the world consuming more wines than any other country.
  • Napa Valley AVA extends approximately 150 Square miles, 30 miles south to north and 5 miles at its widest area (approximately 43,000 Acres) with over 400 licensed wineries and 15 different appellations.
  • France’s Bordeaux wine region is approximately 296,596 acres and consists of 60 appellations planted on a wide variety of different soils and terroir.With 7,375 different Chateaux in the region. Each estate has an average of 17 hectares (Approximately 42 Acres) of vines in their vineyard. Those 7,375 wineries and vineyards make more than 10,000 different Bordeaux wines every vintage.
  • Average wine consumption per United States resident in 2015 was: 2.83 (in gallons), Same year in France, average wine consumption per resident was 47.3 (in gallons).
  • The US as of 2014 has a total of 10,417 Bonded wineries, 4,285 of those wineries are in the state of California.
  • All 50 states in the US produce wine.
  • California produces 90% of all wines made in the US followed by Washington State and Oregon third.
  • California produces approximately 90% of all wine made in the USA.
  • One barrel of wine equals approximately 25 (12-bottle) cases and 1,200 glasses.
  • One ton of grapes make about 720 bottles of wine, or 60 cases.
  • One vine produces between four and six bottles of wine.
  • Approximately 2.8 pounds of grapes are used to make one bottle of wine.
  • The United States is the No. 1 wine market in the world.
  • In 2009, there were 2,843 bonded wineries and 4,600 wine grape growers in California.
  • The California wine industry has an economic impact of more than $61.5 billion on the state’s economy and $121.8 billion on the U.S. Economy.
  • More than 20 million people visit California wine country each year.
  • White and blush wines taste best chilled, but not too cold.  When wine is too cold, its aromas and flavors are harder to enjoy.
  • Red wines reveal their richness when served at "cool" room temperatures of 55° to 65°.  To help wine reach this temperature, place the bottle 
    in the refrigerator for a short time. Again, don’t let the wine get too cold - cold red wines can taste excessively tart.
  • Each 750-ml. bottle of wine contains 25.4 Fl. Oz. and yields approximately 5 servings of 5 Fl. Oz. each.
  • Like white wines, blush wines (rosés) and lighter red wines, with their lower alcohol levels, taste better chilled.
  • One acre of planted wine grape vines yields approximately between 2-6 Tons of fruits.
  • In France, Wine grapes are typically harvested at Brix of 21.50 – 23.0
  • In the US wine grapes typically harvested at Brix of 24-26.5
  • Old World wines are often described as tasting lighter, having less alcohol (12.0-13.5) having higher acidity, and tasting less fruity
  • Allvino, Buy The Best White Wine OnlineU.S. wine sales grew 4% in February 2017 versus February 2016:New World wines are often described as tasting riper, having higher alcohol(13.0-16.0), having less acidity, and tasting more fruity
  • Sparkling wines are traditionally chilled to 45° or lower to slow the release of bubbles and encourage the fruit aromas to linger.
  • Dessert wines reveal their unique personalities when served at temperatures like those of red wines, 56 F
  • Vineyard Spacing, In a widespacing of 566 vines per acre one would ask each vine to ripen 44 clusters (11 pounds) to achieve a 3.1 ton yield per acre. However, in a dense spacing of 2,723 vines per acre you would ask each vine to ripen only 9 fruit clusters to achieve the same yield per acre.
  • Restaurants markup their wine prices between 2.5 (250%)  to 3.5 (350%) time their wholesale Purchase price.
  • Liquor and grocery stores mark their wine selling price by 33% - 60% of their wholesale purchase price. 

U.S. wine sales grew 4% in February 2017 versus February 2016:

Market research firm bw166 reported. Direct-to-consumer (DtC) shipments remained robust, Wine Vines Analytics/Ship Compliant data showed, rising 37% in February versus a year ago. Multiple-outlet and convenience store sales r
ose 2%, market research firm IRI said. Winejobs.com reported a 1% drop in February hiring. Strong demand for winemaking positions offset lower demand for sales and marketing, DtC, retail and tasting room staff.

 

Total US Wine

Sales >>

Month

12 Month

February 2017

$2,897 mil

+4%

$38,920 mil

+3%

February 2016

$2,793 mil

$37,889 mil

Off-Premise Sales

IRI Channels  >>

 

Month

 

12 Month

February 2017

$2,669 mil

+2%

$8,679 mil

+4%

February 2016

$659 mil

$8,334 mil

Direct -to-Consumer

Shipments >>

 

Month

 

12 Month

February 2017

$239 mil

+37%

$2,409 mil

+19%

February 2016

$175 mil

$2,020 mil

 

Data source: BW166.com, IRI, ShipComplaint.

Please note that all figures above are approximate.
 Cheers!
 
Wine Aficionada




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