Know what’s on your plate
Red wine
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 69 kcal —
- Protein 0.2 g 0%
- Carbohydrate 0.3 g 0%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 0.3 g —
- Sodium 10 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.02 mg 1%
- Biotin (B7) 2 µg 7%
- Folate (B9) 0.2 µg 0%
- Vitamin B12 0 µg 0%
- Choline 5.7 mg 1%
Minerals
- Calcium 8 mg 1%
- Iron 0.75 mg 4%
- Magnesium 11 mg 3%
- Phosphorus 10 mg 1%
- Potassium 100 mg 2%
- Zinc 0.12 mg 1%
- Copper 0.04 mg 4%
- Manganese 0.07 mg 3%
- Selenium 0.08 µg 0%
- Iodine 0.74 µg 0%
Similar foods
- Red wine vinegar19 kcal / 100 g
- Merlot red wine88 kcal / 100 g
- Red wine punch85 kcal / 100 g
- Sparkling red wine81 kcal / 100 g
- Red wine marinadefor salad99 kcal / 100 g
- Wine92 kcal / 100 g
- Red table winealcoholic beverage85 kcal / 100 g
- Rose wine72 kcal / 100 g
- Red grapes67 kcal / 100 g
- Sweet wine148 kcal / 100 g
Questions about Red wine
Should you serve red wine at room temperature?
Not necessarily: a warm room can make it taste heavy. Serve lighter reds slightly cool, around 12–14 °C, and fuller-bodied reds at about 16–18 °C.
Which red wine should you use for cooking?
Choose a dry red you would be happy to drink; avoid very tannic or heavily oaked wines, which can taste harsh when reduced. Use it to deglaze the pan after browning meat, then simmer until the raw wine smell has gone.
How long does opened red wine keep?
Replace the cork or screw cap and keep the bottle in the fridge; it is usually best within three to five days. Let a glass warm a little before serving.
What food goes well with red wine?
A medium-bodied red works well with tomato-based pasta, grilled aubergine and hard cheeses; fuller reds suit roast lamb or beef. Tannic reds can taste especially dry alongside very salty or spicy food.
Can you use red wine instead of red wine vinegar?
Not as a direct swap: wine is less acidic. For a dressing or marinade, use red wine with a small splash of vinegar or lemon juice; for a recipe needing vinegar’s sharpness, use another vinegar instead.
What can you use instead of red wine in a stew?
Use an equal amount of beef or vegetable stock, then add a little red wine vinegar or lemon juice to bring back some acidity. For a sweeter, alcohol-free option, use unsweetened grape juice diluted with stock.
Does the alcohol cook off when you add red wine to food?
No: simmering reduces the alcohol but does not guarantee that it all disappears. A quick deglaze leaves more than a sauce simmered for a long time, so use stock instead when you need to avoid alcohol.
Source: Frida (Denmark) 213 · per 100 g · carbohydrate per EU label, fibre excluded
