Wine — Production in European Union (27)

European Union (27): Wine — Production was 15,033 1000 t in 2023. ▬ Flat

Latest (2023)
15,033 1000 t
Change on year
down 6.4%
Rank
2nd
of 10 groups
All-time high
17,339 1000 t
in 2018
All-time low
14,054 1000 t
in 2012
Years of data
14
2010–2023

Wine — Production in European Union (27), 2010–2023

05.0k10.0k15.0k2010201620232010: 15.4k 1000 t2011: 15.6k 1000 t2012: 14.1k 1000 t2013: 16.6k 1000 t2014: 15.8k 1000 t2015: 16.3k 1000 t2016: 16.4k 1000 t2017: 14.2k 1000 t2018: 17.3k 1000 t2019: 15.1k 1000 t2020: 16.2k 1000 t2021: 15.3k 1000 t2022: 16.1k 1000 t2023: 15.0k 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for wine — production in European Union (27) is 15,033 1000 t, measured in 2023.

That represents a change of down 6.4% on the previous year and down 9.2% over ten years.

Over the whole period, wine — production in European Union (27) peaked at 17,339 1000 t in 2018 and was at its lowest, 14,054 1000 t, in 2012.

Averages by decade

DecadeAverage LowestHighest Years
2010s 15,678 1000 t 14,054 1000 t 17,339 1000 t 10
2020s 15,652 1000 t 15,033 1000 t 16,230 1000 t 4

Countries ranked near European Union (27)

  1. 1 Italy 4,875 1000 t compare
  2. 2 France 4,763 1000 t compare
  3. 3 Spain 2,911 1000 t compare
  4. 4 China, mainland 1,761 1000 t compare
  5. 4 China 1,761 1000 t compare

See the full ranking of 103 places →

More agriculture & rural data for European Union (27)

All data for European Union (27) →

Frequently asked questions

What is wine — production in European Union (27)?
Wine — production in European Union (27) was 15,033 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest wine — production recorded in European Union (27)?
The highest recorded value was 17,339 1000 t in 2018.
What is the lowest wine — production recorded in European Union (27)?
The lowest recorded value was 14,054 1000 t in 2012.
How does European Union (27) rank for wine — production?
European Union (27) ranks 2nd out of 10 groups with data for 2023.
Is wine — production rising or falling in European Union (27)?
Over the last ten years it is down 9.2%. The long-run trend across the full record is flat.
Where does this European Union (27) data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — Production. Statizoid updates them automatically from the source API.

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Wine — Production in European Union (27). Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/wine-production-3/european-union-27/

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About this data

Indicator
Wine — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
103 places, 1,374 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.