Is expensive wine really better? Do all reds need to ‘breathe’? Get ready to separate fact from fiction as we bust the most common wine myths!
Wine Myths Debunked: The Truth Behind Common Misconceptions
Myth 1: Only Red Wine is Good for Health – Debunking Common Wine Myths
Let’s start with a cliché – red wine is the one with health benefits. But both red and white wine are chock-full of antioxidants – resveratrol in red, and flavonoids in white, among others. Both can assist your heart health. In moderation of course. Don’t miss out on that medium-bodied wine, like our crisp Chardonnay, or an easy drinking wine, like our zesty Sauvignon Blanc, because you think it’s not doing your body any good.
Myth 2: Wine Gets Better with Age
It’s an old saying that every wine gets better with age, but that’s simply not true. Many wines, of course, do benefit from being cellared and consumed at a later date, but only those that have been made specifically to be aged. In fact, the vast majority of wine produced around the world is not made to be aged, and most should be consumed within a few years of the vintage turning up in stock. Aging wine really depends on the grape variety used, the winemaking methods employed, and the storage conditions, and many of these are intertwined and difficult to disentangle. Natural wines tend to change flavor profile over time as well, so you may have a wide range of experiences from the same varietal at different times.
Myth 3: Screw Caps are Inferior to Corks
Contrary to popular belief, the screw cap is not a sign of inferior wine. It is actually better – not to mention cheaper and more reliable – than cork, giving a reliable seal and protecting the wine from cork taint. The best bottle of wines all over the world (especially in New Zealand and Australia) are increasingly bottled under screw cap these days, and that is a good thing.
Myth 4: White Wine with Fish, Red Wine with Meat
Sure, it’s a rule of thumb, but this rule is made to be broken. Essentially, the goal is balance. The flavour, acidity and texture of the wine should complement the dish. A light bodied Pinot Noir can work wonders on grilled salmon, and a rich Chardonnay can go down a treat with roast chicken. Don’t be afraid to experiment with a selection of wines; wine and food matching is all about what your palate likes.
Myth 5: Expensive Wine is Always Better
Price is not necessarily a direct reflection of value, there are many bargains to be found at every price level, offering wine access to everyone. High prices can reflect the cost of making the wine, a level of rarity, and certainly the prestige of the brand, but that doesn’t mean there aren’t some stellar affordable wines. The ideal choice for wine is the one you love.
Myth 6: You Should Always Decant Red Wine
Decanting is also a great way of improving certain wines, particularly older reds or those with sediment and tannic wines, but not every red needs to be decanted. Many lighter reds and younger wines don’t need it, and can be consumed without decanting. Some whites can benefit from decanting too, particularly full-bodied Chardonnays. The point is to aerate it and let it breathe, so typically the longer the decant, the better. Experiment with your decanting adventures and have fun!
Myth 7: Rosé is Just a Summer Wine
Rosé is widely considered to be a summertime sipper – but who says it can’t be enjoyed year round? The fact is that, in all its styles, from dry to sweet, from light and simple to rich and deep, its versatility means that it’s perfect for any time of year, from winter brunches to early spring picnics.
Myth 8: Wine Should Always Be Served at Room Temperature
The serving temperature of the wine can also change the way it tastes. Red wine should be slightly less than room temperature, about 60-65°F (15-18°C), while whites are better at chilled temperatures of 45-50°F (7-10°C). Even sparkling wines can serve better at their proper temperatures between 40-45°F (4-7°C). Proper temperature can improve the flavor of your wine, bringing out the right aromas. So, go ahead and slightly chill your reds, or let your whites warm up a bit before serving.
Myth 9: Wine Legs Indicate Quality
If you swirl your wine and look at the inside of the glass, you will see those streaks of wine running down the side. You know those? They are called ‘legs’ or ‘tears’. Wow! Tears in your glass! That must mean its a high quality wine, right? Wrong. Wine legs are caused by alcohol evaporation, alcohol content, and surface tension. They are not a measure of quality, only alcohol levels. Smell it, taste it. Does it harmonize in your mouth? That is what matters.
Myth 10: Only Men Can Be Great Sommeliers
Let’s just burst the balloon on this myth once and for all – there is nothing about being a great wine expert that has anything to do with gender! Some of the greatest sommeliers in the world are woman, and there is no reason that they should not be. While the body of knowledge for being a wine enthusiast at this level is considerable, it is passion, wisdom and a finely-tuned palate that makes a great sommelier, not the gender.
Frequently Asked Questions (FAQ)
1. Does red wine really have more health benefits than white wine?
Answer: Both red and white wines have health benefits, but they differ in their manner of imparting health benefits. Red wine contains resveratrol, which is a strong antioxidant that helps improve heart health, while white wine contains flavonoids, which are also beneficial to the heart. While red wine is often lauded for its health benefits, both wines can be part of a healthy lifestyle when taken in moderation.
2. Does wine really improve with age?
Answer: Not all wines improve with age. Whereas some wines-mostly full-bodied reds and those high in tannins-do improve over time, most wines are meant to be consumed relatively fresh. Factors such as grape variety, winemaking techniques, and storage conditions all come into play in determining how well a wine ages. So, there is really no need to cellar every bottle of wine that you purchase.
3. Are screw caps inferior to corks?
Answer: Absolutely not! In fact, screw caps are often a better choice than corks, as they provide a more reliable seal and prevent issues like cork taint. Many fine wines, particularly in countries like New Zealand and Australia, are now bottled in screw caps. Although corks may still be preferred for traditional reasons, screw caps are often a better and more reliable way to preserve quality in wine.
4. Do I really have to stick to the rule of “white wine with fish, red wine with meat”?
Answer: Not at all! While food and wine pairing can really make it, the traditional rule of “white with fish, red with meat” is but a guideline. The trick lies in matching the flavor profile, acidity, and body with the dish. A light-bodied Pinot Noir, for instance, can work great with grilled salmon, while roast chicken goes nicely with a rich Chardonnay. Try mixing and matching to see what goes best with your taste.
5. Is the expensive wine always better than the cheap one?
Answer: Not necessarily. While price can reflect factors such as rarity, prestige, or production costs, it does not always guarantee a better quality. There are plenty of affordable wines that are exceptional in taste. The best wine is one that you enjoy most-be it from a high-priced bottle or a pretty cheap one.
6. Should I always decant red wine before drinking?
Answer: Decanting is an excellent way to aerate wine, especially for older reds or wines with sediment. However, not all reds need decanting. Lighter wines and younger bottles may not benefit from decanting and can be enjoyed straight from the bottle. Some full-bodied white wines, such as full-bodied Chardonnays, similarly benefit from decanting. Experiment with decanting to find which wines you like to breathe before sipping!
7. Is rosé only a wine for summer?
Answer: Though rosé may be the first thing to come to mind when one hears summer, it is indeed a wine to be drunk all year round! With its versatility-from dry to sweet, from light to rich-rosé goes well with a range of foods in all seasons. Whether for a winter brunch or an early spring picnic, rosé can be just the right wine for any occasion, refreshing with flavors that go well with many types of dishes.
8. Does wine always have to be served at room temperature?
Answer: Not necessarily! The ideal temperature for wine varies. Red wines should be served at a temperature slightly cooler than room temperature, about 60-65°F (15-18°C). White wines are better when served cold, between 45-50°F (7-10°C). Even sparkling wines are served more cool, at a temperature of 40-45°F (4-7°C).undefined Adjusting the serving temperature will help release flavor and aromas in wine.
9. Does wine legs indicate quality?
Answer: Wine legs or the streaks left on the inside of your glass when you swirl it is not an indicator of wine quality. Legs are caused by alcohol evaporation and is more about a wine’s alcohol content and surface tension. The quality of the wine is best determined by tasting it: Does it have a balanced flavor? undefined Does it harmonize in your mouth? undefined That’s what truly matters when assessing wine quality.
10. Can women be great sommeliers?
Answer: Of course! undefined There is no reason why gender should have any bearing on becoming a great sommelier. undefined What matters most is passion, knowledge, and a refined palate-qualities anyone can possess, regardless of gender. Some of the most prominent sommeliers in the world are women.