Alcoholic Beverage, wine, table, red, Lemberger

Alcoholic Beverage, wine, table, red, Lemberger refers to a specific style of red wine made predominantly from the Lemberger grape (also known as Blaufränkisch in Austria and Kékfrankos in Hungary). The history of Lemberger as a wine grape dates to Central Europe, where vineyards in regions such as Austria, Germany’s Württemberg, and Hungary’s Sopron have grown this grape for centuries. Blaufränkisch cultivars likely originated as a cross between a Gouais blanc and a Pinot noir relative, giving the variety a naturally robust acidity and deep color profile. Lemberger wine is classified as a table wine, meaning it is intended for everyday drinking rather than fortified or dessert wine classifications, and can range from lighter, fruit‑forward expressions to fuller and more structured styles depending on terroir, vine age, and vinification. Viticulturally, the Lemberger grape thrives in climates that provide warm days and cool nights, which help preserve acidity while allowing phenolic compounds to mature. Soil types associated with quality Lemberger wines include limestone, loam, and alluvial clay, which influence the resulting wine’s minerality and texture. Historically, Lemberger wines gained popularity in German‑speaking regions in the 19th century and later spread to New World regions such as the United States, where winemakers appreciate its versatility in food pairing and aging potential. Older vines in both Old World and New World sites often produce wines with deeper color, more pronounced tannin structure, and flavors described as dark berries, peppercorns, and mineral notes. Unlike single‑estate or premium appellation wines, the USDA classification “table wine” covers a broad group of everyday drinkable wines that typically fall into a mid‑range alcohol content, often around 10–14% ABV depending on fermentation and winemaking choices. Lemberger’s profile often trends toward the slightly drier and higher acid end of this spectrum, which contributes to its crisp finish and ability to pair with a wide array of cuisines—ranging from grilled meats to tomato‑based dishes. It’s important to recognize that although nutritional databases like USDA FoodData Central list generic nutrient values for foods like wines (such as in the case of Lemberger, FDC ID 174838), these values represent averages derived from analyzed samples and not labels on commercial bottles. Real bottles may vary slightly in exact carbohydrate and ethanol content based on vintage, fermentation completeness, and residual sugar. Lemberger sits among dozens of red wine varieties within the USDA’s list, alongside Pinot Noir, Cabernet Sauvignon, and Syrah, but stands out for its Central European heritage and balanced acid–alcohol interplay that has made it popular for both casual and gastronomic occasions. A hallmark of Lemberger’s identity as a table wine is that it provides a flavorful experience while remaining relatively low in residual sugars and minimal in protein or fat content—attributes shared by many fermented grape wines. As a beverage, Lemberger does not contain significant levels of micronutrients such as vitamins or minerals when compared with nutrient‑dense foods like fruits or vegetables; its primary nutritive impact comes from calories and ethanol. Still, its cultural and culinary roles—as part of meals, celebrations, and social rituals—underscore the importance of understanding both its sensory qualities and how it fits into broader dietary contexts.

The nutrition profile of red Lemberger table wine is defined largely by its alcoholic nature and minimal presence of traditional macronutrients. Unlike whole foods that provide significant proteins, fats, or fibers, table wines like Lemberger are primarily aqueous solutions of ethanol produced via fermentation of grape sugars, with minor residual carbohydrates and trace constituents that contribute to flavor or aroma. Based on USDA FoodData Central data for FDC ID 174838, in 100 g of Lemberger, there are approximately 80 kcal, 0.07 g protein, 0 g fat, 2.46 g carbohydrate, 10.2 g ethyl alcohol (ethanol), and 87.02 g water. Scaling this to a standard 5 fl oz (147 g) serving, calorie content rises to about 117 kcal with roughly 15 g of ethanol and 3.6 g of carbohydrates. These carbohydrate levels primarily represent residual sugars and other fermentable components left after alcoholic fermentation ends. The protein is negligible, and fat is nonexistent, which is typical of fermented table wines where fermentation consumes most grape‑derived sugars and leaves an aqueous alcohol matrix with trace dissolved nutrients and aromatic compounds. From a dietary standpoint, this profile places red Lemberger wine into a category of beverages where caloric intake is almost entirely attributable to alcohol and a small amount of carbohydrate. Because ethanol provides 7 kcal per gram, the bulk of the caloric content arises from alcohol rather than macronutrient energy sources such as proteins or carbs. For individuals tracking macronutrient intake or managing energy balance, understanding that a glass of wine can contribute significant calories—comparable to a slice of bread, for example—is important when including alcohol in dietary plans. Beyond these basic macronutrients, wines contain an array of phytochemicals and micronutrients derived from grape skins, seeds, and fermentation byproducts. While USDA FoodData Central does not provide comprehensive quantitative values for these compounds in generic wine entries, research into red wines has identified classes of polyphenols, including anthocyanins, flavan‑3‑ols, resveratrol, and other tannins. These compounds contribute to wine’s color, mouthfeel, and—based on scientific studies—bioactive properties that have been associated with aspects of cardiovascular and metabolic modulation. However, the quantities of specific polyphenols in a given serving vary widely based on grape varietal, vinification techniques, and aging. Red wine in general contains higher concentrations of these phenolic compounds compared to white wines, largely due to extended skin contact during fermentation, where many polyphenols reside. In a comparative perspective, the carbohydrate content of a 5‑fl oz serving of Lemberger (~3.6 g) is relatively modest compared to many sweet beverages; for example, a similar volume of soda can contain 20–30 grams of sugar. Wines with residual sweetness (late harvest or fortified styles) can exceed 20 g of sugar per serving, but dry table wines like Lemberger typically remain lower in sugar. Nutrient density in the conventional sense is low for wines, as they contribute few essential vitamins or minerals at meaningful levels. Still, moderate wine consumption contributes calories and alcohol that impact overall dietary intake and biological processes. Particularly, alcohol metabolism influences carbohydrate metabolism and liver enzyme function in ways distinct from typical macronutrient digestion. A deeper macro–micronutrient analysis would explore trace components such as potassium, copper, or magnesium sometimes detected in wines, but these are usually at levels too low to make wine a significant contributor to daily recommendations for minerals or vitamins. Instead, the nutritional relevance of wines like Lemberger centers on their energy content and the physiological effects of ethanol and associated phytochemicals on human health, which are best approached through evidence‑based health research rather than simple nutrient tallies.

Source: USDA FoodData Central (FDC ID: 174838)