Myths About Wine

There are many myths, superstitions and oblique statements about wine. Let’s try to analyze some of them.

Photo: “Opening an hour before”

“Opening an hour before”

“Open an hour before serving” – that’s what is frequently suggested on the wine labels. This is not really true as opening a bottle of wine and leaving it to look after itself will not make large difference. In such case, the wine’s exposure to air concerns only a very small space – just the content of the bottle neck. If we are to follow the suggestion, we should open the wine an hour or two before serving, but pour it into a decanter (carafe) and let it “breathe.”

 

Photo: “Room temperature”

“Room temperature”

Other misunderstanding concerns the issue of recommended temperature at which the wine should be served. Consumers are suggested that wine “should be served at room temperature.” So here is the trap. Basically, it is assumed that the maximum temperature at which red, well-build wines with a solid structure are served should not, actually, exceed 18-19 °C. And what is the room temperature during a hot summer day? Surely, it is higher than that. Thus, it is recommended to pay more careful attention to the “room temperature” and remember that not only white wines should be cooled.

 

Photo: A wretched spoon in champagne

A wretched spoon in champagne

No one knows who originated it but they created a myth of high calibre. The myth says that a spoon put with its handle down into an open bottle of sparkling wine allegedly prevents the bubbles from escaping the bottle. Everyone who believes it, is advised to have a cold shower. Maybe at that time the crazy beliefs will escape from their heads, just like the bubbles from the “preserved” bottle.

Photo: Sugar and other flavoured improvements are added to wines

Sugar and other flavoured improvements are added to wines

There is not such need. Grapes are able to concentrate as much sugar as is necessary for appropriate fermentation of wine into its dry version or to make a sweet wine. Moreover, they are so rich in aromas and flavours that there is no need to use any improvements.

 

Photo: White wines cannot mature as long as the red wines

White wines cannot mature as long as the red wines

They can and with quite a success, providing that they are of solid structure and full of the “wine” matter that will help them make it through. For instance, sweet white wines are really able to hold out until the end of such period. Wines from the Sauthernes or Tokaj region may serve as an example.

 

Photo: White wine for white meat and red wine for red meats

White wine for white meat and red wine for red meats

This is quite common belief that thanks to this simple formula (white wines for fish and white meats, and red wines for read meats) we will be able to match the wine to the meal. However, this is not the colour that matters in this case, but the way in which the dish is served and with what additions, sauces. Fish? But how is it prepared, with what additions is it served? Light white wine may be served for steamed fish, mature, more intensive (from a barrel) for smoked fish, pink-coloured wine will match grilled fish, while light red wine should be OK for fried fish served with, say, cream-mushroom sauce.

 

Photo: Cork versus screw-top

Cork versus screw-top

Only poor quality wines are sealed with a cap or plastic cork – many consumers believe so. They are wrong. Nowadays, many producers decide to seal even their best wines with a screw-top. If only they are mature enough to be drunk within the period of several years after they are put on market – why not? Many producers from Australia or Austria do so. There is no reason why one should be afraid of such kind of seal. The world of wine is evolving really fast.

 

Photo: Glass does not matter

Glass does not matter

It does matter. Here you can find more information about the fact that a good glass is worth its price. Poor glass is not good for wine and disturbs tasting.

 

Photo: Help! Sulfites

Help! Sulfites

Many consumers are worried with the information denoted on the label reading that the “wine includes sulfites.” However, there is nothing to worry about. Small amounts of sulphur dioxide make the wine more stable and preserve it from going bad too soon. Such amounts neither influence the taste of the wine, nor our health.

 

Photo: The older wine, the better it is

The older wine, the better it is

Not necessarily. Many wines available in shops are ready for consumption and in the best phase of their development which will be lasting for another 2-4 years. In terms of their freshness, character and structure, it is the best moment to drink them. Small per cent of the whole production is intended for long maturing process.

 

Photo: Wine critics know best which wine is the best for you

Wine critics know best which wine is the best for you

That’s not true. Certainly, one may rely on hints, recommendations and monitor the market but, first and foremost, should always rely on their own taste. It will tell you which wine is best for you.

Photo: Wine is a drink for experts and snobs

Wine is a drink for experts and snobs

Rubbish. Wine is for everyone. You may learn about grapevine varieties, names of the producers, appelations, etc. The more you know, the more fun you will have about the knowledge. But... You do not have to be so much engaged in it. You may simply rely on recommendations of experts, trust a seller, trade press or maybe more experienced friends and simply drink wine in good companion, with delicious meals and in the bosom of nature.
You really do not have to be an expert to have pleasurable life...

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