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A Glass of Red Wine

A Glass of Red Wine
Logged by @hoki

Nutrition Facts

Per 120g serving

% Daily Value based on a 2000 kcal diet

Calories 102 kcal
5% DV
Total Fat 0.0g
0% DV
Total Carbohydrate 3.1g
1% DV
Sugars0.7g
Protein 0.1g
0% DV
Plant Protein0.1g

About

A small serving of red wine, providing alcohol-derived calories with minimal carbohydrates and negligible protein or fat.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline6.7mg1%
Folate (B9)1.2mcg0%
Niacin (B3)0.3mg2%
Pantothenic Acid (B5)0.1mg1%
Riboflavin (B2)0.0mg3%
Thiamin (B1)0.0mg1%
Vitamin B60.1mg4%
Vitamin K0.5mcg0%

Minerals

NutrientAmountDV%Half-life
Calcium10.0mg1%
Copper12.0mcg1%
Iron0.6mg3%
Magnesium14.0mg3%
Phosphorus24.0mg3%
Potassium152.0mg3%
Selenium0.2mcg0%
Sodium6.0mg0%
Zinc0.2mg2%

A Glass of Red Wine

Headnote


A single glass of red wine requires no embellishment; its discipline lies in restraint. Served at the proper temperature, it reveals fruit, structure, and finish with clarity. This is not a mixture, but a considered pour that honors the wine as it is.

Recipe essentials


  • Dish category: Beverage

  • Cuisine or origin: Universal

  • Course type: Aperitif or accompaniment

  • Yield: 1 glass

  • Serving size: 120 g

  • Prep time: 2 minutes

  • Cook time: 0 minutes

  • Total time: 2 minutes

  • Difficulty: Easy


  • Equipment


  • 1 wine glass


  • Ingredients


    Beverage


  • 120 g red wine


  • Method


  • 1. Chill the wine if necessary to 16°C. The wine should feel cool, not cold, and retain its aroma.

  • 2. Pour 120 g of red wine into a clean wine glass in one steady motion, avoiding agitation.

  • 3. Allow the wine to rest for 30 seconds before serving so the bouquet opens slightly in the glass.


  • Plating and serving


    Serve immediately in a clear wine glass, filled to a modest level to preserve aroma. The wine should present with a bright surface, a clean rim, and a poised, unforced character.

    Professional notes


    Use a glass with enough bowl to support aroma and structure. Temperature is decisive: too cold suppresses expression, too warm dulls precision.
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