Use this oenology calculation to document or plan a defined fermentation, blending, adjustment, stabilization, aging, packaging, sensory, or cellar operation from measured wine parameters.

Markup multiple

Menu markup over wholesale; three times is a common restaurant default.

Wholesale cost

Wholesale cost of the bottle.

Apply the house markup multiple to a bottle's wholesale cost for the wine list price. The tool evaluates the supplied inputs together and returns the named outputs below; it does not infer omitted operating conditions or change the units shown.^[1]

List price

Price to print on the wine list.

• Wine chemistry and microbiology depend on temperature, pH, alcohol, sugar, matrix, measurement method, microbial state, legal limits, product formulation, and bench-trial response. Generic doses and thresholds are not production instructions for every wine.
• Use finite inputs in the displayed units and preserve more precision than the final presentation requires. Independently verify safety-critical, financial, compliance, or production decisions.

Confirm measurements with calibrated winery methods, run scaled bench trials, record additions and lot volumes, check local regulations and supplier specifications, and obtain professional laboratory advice for faults or stability risks.

• Barrel Angel's Share Loss Calculator

  Project cumulative barrel-aging evaporation from an annual percentage loss, compounding the loss against the remaining wine for fractional or multiple years.

• By-the-Glass Cost Recovery Calculator

  Count the whole by-the-glass sales whose gross menu revenue reaches the bottle cost; this simple recovery point excludes tax, service, waste, and other variable costs.

• Decanting Time by Style Calculator

  Select a planned decanting time by wine condition using caller-supplied service guidelines; bottle age, condition, and tasting observations still determine whether decanting is appropriate.