How much wine do I need?
| Champagne |
Number of glasses per bottle
(Based on 3 oz. serving per glass) |
| Bottles |
1 |
2 |
4 |
6 |
8 |
10 |
12 |
| 750 ml |
8 |
16 |
32 |
48 |
64 |
80 |
96 |
|
1.5 liters |
16 |
32 |
64 |
96 |
128 |
160 |
192 |
| Wine |
Number of glasses per bottle
(Based on 5 oz. wine serving per glass)
|
|
Bottles |
1 |
2 |
4 |
6 |
8 |
10 |
12 |
| 750 ml |
5 |
10 |
20 |
30 |
40 |
50 |
60 |
|
1 liter |
6 |
13 |
27 |
40 |
54 |
67 |
81 |
| 1.5 liters |
10 |
20 |
40 |
60 |
81 |
101 |
121 |
|
3 liters |
20 |
40 |
80 |
121 |
161 |
202 |
242 |
| 4 liters |
27 |
54 |
108 |
162 |
216 |
271 |
324 |
|
18 liters |
120 |
240 |
480 |
720 |
960 |
1200 |
1440 |
|
How
many Bottles of Wine for Dinner
Table Wines, Champagnes, Sparkling Wines
(Average 2 servings, 5 oz. each person)
|
|
# of
People |
750
ml (25.4 oz.) |
1.5
liter (50.7 oz.) |
| 4 |
2 |
1 |
|
6 |
2+ |
1+ |
| 8 |
3+ |
2 |
|
10 |
4 |
2 |
| 12 |
5 |
2+ |
|
20 |
8 |
4 |
Wine and Food Pairing
Textures - Like food, wine
has texture. A very full wine, for example, has a mouth-filling texture and bold
flavors that get your attention. Such a wine would overpower a delicately
flavored dish and, as a result, detract from the overall impression of the meal.
Harmony is what you are seeking. Generally, the fuller in flavor the food, the
more full-bodied the wine, delicate food requires lighter-bodied wine.
The following is a list of suggestions based on the texture of wines and the
food they can match.
|
White Wines
(light-bodied)
Chablis
Sauvignon Blanc
Pinot Grigio
Riesling
|
Foods (light-bodied)
Sole
Flounder
Clams
Oysters
Angel Hair Pasta with Tomato Basil Sauce
|
|
White Wines
(medium-bodied)
Pouilly-Fume
Sauvignon Blanc
Chardonnay
|
Foods (medium-bodied)
Snapper
Bass
Shrimp
Scallops
Veal (Paillard)
Chicken, Turkey
Pork
Crab - Steamed & Broiled
|
|
White Wines
(full-bodied)
Chardonnay
|
Foods (full-bodied)
Salmon
Tuna
Swordfish
Lobster
Duck
Roast Chicken, Turkey
Pork
Highly Seasoned Seafood
Seafood Newburg
Crab - Fried & Crabcakes
|
|
Red Wines
(light-bodied)
Chianti
Pinot Noir
Burgundy
|
Foods (light-bodied)
Salmon
Tuna
Swordfish
Duck
Roast Chicken, Turkey
|
|
Red Wines
(medium-bodied)
Beaujolais
Merlot
Zinfandel
|
Foods (medium-bodied)
Game birds
Veal
Pork
|
|
Red Wines
(full-bodied)
Cabernet Sauvignon
Merlot
Zinfandel
|
Foods (full-bodied)
Lamb
Beef
Lasagna
Tomato or highly-seasoned sauces
Rich, heavy sauces (Bernaise)
Smoked, marinated or BBQ meats
|
Sauces - The heavier the
sauce, the more body required of the wine. The following are some examples of
what wines work with specific sauced dishes:
|
Veal Piccata |
Chardonnay |
| Veal
Marsala |
Sauvignon Blanc |
|
Seabass in Champague
Sauce |
Sparkling Wine |
|
Asparagus with Hollandaise |
Fume Blanc or
Blush Wine |
|
Shrimp with Picante
Sauce |
White
Zinfandel |
|
Beef Bordelaise |
Cabernet Sauvignon |
|
Shrimp Scampi |
Chardonnay |
|
Coq au vin |
Pinot Noir or Beaujolais |
|
Beef with Bernaise |
Cabernet Sauvignon or Merlot |
|
Pasta with red sauce |
Chianti or Cabernet Sauvignon |
Cheeses - The key to pairing is
texture. Try these delicious combinations:
|
Aged sharp Cheddar with Burgundy, Port or Sherry |
|
Medium Cheddar with a fruity white or light red wine |
|
Swiss with Brut Champagne, dry or sweet white wines |
|
Aged Swiss (rind) with a light red wine |
|
Muenster with blush or white wines or with Cream
Sherry |
|
Gruyere with Beaujolais |
|
Provolone with dry whites or dry reds |
|
Parmigiano Reggiano with Cabernet Sauvignon or
Barolo |
|
Brie with Champagne or sparkling wine |
|
Blue with a hearty red wine |
|
Roquefort with French Sauterne |
|
Stilton with Port |
|
Mascarpone with a fruity Spumante or Extra Dry
Champagne |
|
Mozzarella with a light red wine |
|
Mild Edam or Gouda
with a fruity wine |
| Smoked Gouda with
a light red |
|
Gorgonzola with a
hearty red |