Know what’s on your plate
Wine
Calories & nutrition facts
average
Nutrition facts
Per 100 g% DV- Calories 77 kcal —
- Protein 0.2 g 0%
- Carbohydrate 1 g 0%
- Saturated fat 0 g 0%
- Sugars 0.8 g —
- Sodium 2.2 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0.94 µg 0%
- Thiamin (B1) 0.02 mg 1%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.03 mg 1%
- Vitamin B6 0.04 mg 2%
Minerals
- Calcium 7.7 mg 1%
- Iron 0.47 mg 3%
- Magnesium 9.2 mg 2%
- Phosphorus 16.4 mg 1%
- Potassium 101 mg 2%
- Zinc 0.17 mg 2%
- Copper 0.02 mg 2%
- Manganese 0.13 mg 6%
- Selenium 1.3 µg 2%
- Iodine 1.6 µg 1%
Similar foods
- Red wine69 kcal / 100 g
- Table winealcoholic beverage, all83 kcal / 100 g
- Light winealcoholic beverage49 kcal / 100 g
- Cooking wine50 kcal / 100 g
- Rose wine72 kcal / 100 g
- Cideraverage37 kcal / 100 g
- Mineral wateraverage0 kcal / 100 g
- Coffeeaverage3 kcal / 100 g
- Grapesaverage65 kcal / 100 g
- Wateraverage, Switzerland0 kcal / 100 g
Questions about Wine
How should you store an opened bottle of wine?
Replace the cork or screwcap and keep the bottle in the fridge, including red wine; cooler storage slows oxidation. Most opened wines are best within a few days, though sparkling wine loses its fizz sooner.
Does alcohol cook out of wine in a sauce?
No. Simmering reduces the alcohol but does not reliably remove all of it, and a quick deglaze leaves more behind than a long, uncovered simmer. For a dish that must contain no alcohol, use stock or another alcohol-free alternative instead.
What can you use instead of wine in cooking?
For savoury dishes, replace white wine with stock plus a little lemon juice or vinegar; use red-wine vinegar diluted with stock for some recipes calling for red wine. Add the acidic ingredient gradually, since it can taste sharper than wine.
What food goes well with red or white wine?
Red wine is often served with beef, lamb and robust tomato sauces; white wine pairs well with fish, shellfish, poultry and creamy sauces. Match the wine’s weight to the dish, and use a wine you enjoy drinking.
Can you use any wine for cooking?
Yes, provided it is sound and not unpleasantly oxidised; a wine labelled for cooking is not essential. Avoid very sweet wines unless the recipe calls for sweetness, and do not use a wine you would not want in the finished dish.
How is wine made?
Wine is made by fermenting crushed grapes: yeast converts the grapes’ sugars into alcohol and carbon dioxide. Red wine is generally fermented with grape skins for colour and tannins, while white wine is usually pressed off the skins earlier.
Is wine the same as cider?
No. Wine is made from fermented grapes, whereas cider is made from fermented apple juice. Their flavour and acidity differ, so cider can replace wine in some recipes, but it will add an apple note.
Source: ANSES–Ciqual (France) 5210 · per 100 g · carbohydrate per EU label, fibre excluded
