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It also creates the opportunity for higher alcohol levels with many Californian wines having over 13.5 percent alcohol content. The style of Californian Chardonnay differs greatly from wines like Chablis with Californian winemakers frequently using malolactic fermentation and oak aging to make buttery, full bodied wines. [ 10 ]
The first mention of the term in North America appears in a patent issued by the Canadian government on July 6, 1842, to one G. Riley for "an improved method of brewing ale, beer, porter, and other maltliquors." The Clix brand is often credited as the first malt liquor made in the United States, granted a patent in 1948. [3]
In the United States, the standard drink contains 0.6 US fluid ounces (18 ml) of alcohol. This is approximately the amount of alcohol in a 12-US-fluid-ounce (350 ml) glass of beer, a 5-US-fluid-ounce (150 ml) glass of wine, or a 1.5-US-fluid-ounce (44 ml) glass of a 40% ABV (80 US proof) spirit.
Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5–14.5% range. [121] Fortified wines (usually with brandy) may contain 20% alcohol or more.
Nutrition (Per 12 oz.): Calories: 103 Fat: 0 g (Saturated fat: 0 g) Sodium: 14 mg Carbs: 6 g (Fiber: 0 g, Sugar: 0 g) Protein: 1 g Alcohol by Volume (ABV): 3.5-5% Some may frown upon ordering a ...
Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5–14.5% range. [63] Fortified wines (usually with brandy) may contain 20% alcohol or more.
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