Understanding Viscosity: What the Numbers Actually Mean

Every bottle from our cellar bears a pair of numbers on its label. These are not arbitrary. They are, in fact, among the most honest information a producer can offer the curious drinker, and I find it strange that more winemakers do not adopt the practice.

The first number indicates the bottle's character in cooler conditions — a winter weight, if you like. A lower number means the wine will remain fluid and expressive even when the cellar is cold. A higher number suggests a wine that wants a little warmth before it speaks.

The second number describes the bottle at temperature. This is where body and structure live. A 40, for example, is a classical middle-weight — enough to coat the glass, enough to linger, but not so heavy that it fatigues the palate. A 50 is heavier, older in spirit, meant for deliberate evenings. A 20 is modern and precise.

The W between the two numbers stands for Winter. An older convention, but we keep it because it is traditional and because it is correct.

There is nothing mysterious in this system. It is simply honest labeling. A wine should tell you how it intends to behave, and these numbers, taken together, do exactly that.