As with most things, after years of existence rumors and myths begin to spread and these are typically the topics that take off like wild fire. The same is true for wine. Today I’d like to clear up some common myths about wine that have been puzzling people for awhile now.
1. Screw Tops Equate to Lower Quality Wines
While this may have been true to an extent in the past, it is not so much the case anymore. More and more studies are being done to prove that screw caps are just as effective as corks in a bottle. Besides this storing an opened bottle of wine has become much simpler thanks to the screw cap. There’s no more need to partially lean the bottle to the side in your fridge door because the cork sticks out just a little too much to fit perfectly.
2. Expensive Wines are always Better
Under normal circumstances it’s perfectly understandable that one would think that the finer things most often come at a higher cost to the consumer. Taking the examples of buying shoes or cars or houses, price and quality tend to be directly related. However, this isn’t always the case with wine. Sometimes you just need to know where to look to get the really good stuff for really cheap. In reference to wine specifically, the pricier bottles are most often meant for storage in a valuable wine collection as opposed to being purchased for an after work glass of wine on a Tuesday. Nowadays about 90% of wine is meant to be drunk young. What this means is that you no longer should feel obligated to buy that fancy bottle locked in a glass case in order to enjoy a good wine. My suggestion would be to pick a wine that comes from a small production winery. While there is never a guarantee, you will most likely get a nice quality wine and quite often at a lower cost. Another option would be to move here to Argentina where the wine is plentiful and the price is pleasing to the pocket.
3. Old Wines are Better than Young Ones.
If you’re a fan of the show Frasier I hate to break your heart but while the two bothers do know a lot about wine and they have excellent taste, they’re a bit snobby. That practically priceless bottle of French wine they got there hands on was probably delicious but in general, most wines are meant to be drunk young. After about 5-7 years they’ve really reached their maximum potential and the quality will in fact go down after that. Deeper reds tend to have higher aging potential than the more fruity wines but still buy the bottle to enjoy how it tastes, not how it looks.
4. Red Wine with Meat, White Wine with Fish
Ok, this one actually is kind of true. As far as food pairing is concerned it’s important to match notes and weight. Weight refers to the feel of the wind in your mouth and this can vary from light-bodied to full bodied. Notes refer to the flavors and smells the wine evokes. What you need to keep in consideration with this is that wine is a very personal thing. While some people might really like one combination others might prefer something else. Don’t be afraid to do some experimentation with this.
5. Critics are the End All Be All When it Comes to Wine
Like I said before, wine preference is a very personal thing. Each individual will never taste or smell exactly what someone else is tasting or smelling. Basically, it’s up to you to decide what you do and don’t like. Critics of course have their own opinion and typically that’s driven by lots of personal and professional experience. However, it’s still just their own personal take on a wine.
6. Red Wines Should Not be Chilled
This isn’t true. Of course you don’t want to serve a red chilled like a white wine but popping it in the fridge for a few minutes just before serving will help to develop the flavors of the wine a bit. White wines should be served chilled and taken out of the refrigerator a few minutes before serving.