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10 facts to make you a wine expert

Ah… yes, grape juice. You like to drink it… but do you know much about it? Come on a lil academic journey (not really) with your mates at BWS as we uncover some neat facts that’ll make you a proper oenophile (AKA: lover of wine – see you’re learning already).
3 Mins read
04 Aug 2023
Aerating wine isn’t a gimmick - it actually makes the taste better.
By adding a little oxygen to the wine, it allows for some of the sulphites and ethanol to evaporate, making it taste silky smooth.
Over-aerating wine makes it taste bad.
The ethanol (i.e. alcohol) in the wine starts to turn into acetaldehyde through some funky chemistry sh*t. This concentrates the colour and gives wine that ‘off’ smell (think fruit when it rots).
Bacteria can turn your wine into vinegar.
Wine is chockers with this thing called acetic acid, which lets in bacteria that can turn your wine into a salad dressing… hence that sour smell/taste. Avoid this by keeping wine in a cool place, for no more than 3-5 days.
About 90% of wines shouldn’t be aged.
Most wines should be drunk in the year they’re bottled. If you’re wondering if a bottle’s age-worthy, look at the tannins(higher = better), acid levels (lower PH = better) and alcohol levels (higher = cellar worthy).
About 2 million bottles of Aussie wine are sent overseas each year.
We defs don’t like to gatekeep our wines. The likes of Hong Kong, the UK and US absolutely froth our vino. Even though 2022 was a bit slow for exports, we still managed to ship 620 MILLION litres and rake in 1.9bn bucks.
Home-grown Yellow Tail is the most powerful wine brand in the world.
When looking at popularity and just general clout, Yellow Tail has consistently topped the global wine list as the number one brand.
OG winemakers used fish guts to clarify wine.
Winemakers used to add filtering agents like charcoal, egg whites, gelatine and even fish guts (sturgeon bladder, to be exact) to help remove the tannins.
Each bottle of wine contains 600-800 grapes.
With an average of five glasses per bottle, that’s a whopping 120-160 grapes per glass. Ya know, just a couple. These numbers vary because different types of grapes can make more wine, and the size of the grape matters too (some of them are thicc af).
Vibrations can seriously mess up your wine’s vibe.
Vibrations can kick up the sediment, causing chemical reactions that reduce the wine’s aromas and even make it sweeter. So, if you’re gonna splurge on a 24-speaker surround sound, maybe don’t.
Dry wines have less sugar.
Dry wines have little to no residual sugar left after fermentation, which mutes some of the flavours. Whereas a sweet wine has more - you guessed it - sugar.
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