7 Wine Myths Set Straight

WI_0010 Filling the Glass There are plenty of tall tales out there, and many of them are about wine. We’ve collected 7 of the most popular wine myths, and we’re setting them straight. We’re splitting facts from fiction, so you can impress your friends with your newly acquired wine know-how. After all, a little knowledge goes a long way! Here’s the truth behind the myths.

You should let wine ‘breathe’ after opening a bottle

This is a classic case of old ways being carried to modern times. Traditional wine-making wasn’t down to an exact science back then, so each batch came out differently. Some with more awful sulfur stench than the others. That’s why, in the old days, people would open a bottle and let it be aerated for some time to release the smell. Now, wineries have applied more modern and cleaner ways to drastically decrease the stench of sulfur. So, you don’t really need to aerate it anymore. In fact, letting a bottle “breathe” these days doesn’t do much. The bottle’s shape doesn’t even let air enter. It just wastes your time.

Expensive wine tastes better

For a lot of products, this rings true. The logic behind this is that things that cost more are made from high quality materials making them cost the way they do. So, for most of us, the expensive things look, feel and even taste better. But unfortunately, wines don’t follow this made-up rule. Many wine enthusiasts agree that not all expensive bottles taste good because a lot of names aren’t cheap due to how they’re branded and marketed. Plus, it also boils down to personal taste, the biggest criterion for choosing your preferred drink. You might be surprised that that bottle you bought from your local liquor store might be better than the one you had on your friend’s lavish birthday bash.

Old wine is also better

So, if cost isn’t an ultimate standard in choosing a good bottle, maybe age is. Like expensive wines, many people think that an older wine also tastes better. However, this is another misconception.

We can’t dispute that there are amazing vintages out there that have been around for more than 30 years. But, most wines are created to be consumed right after they leave their makers. The average rate of consumption is within five years after the bottles have been released. Depending on how they’re made and their quality, most wines don’t age well. They actually grow stale after a few years of being kept. White wine should be consumed about 1 to 3 years after it’s been made while some reds can are good for about 3 to 5 years.

Red meat should always be paired with red wine

No, you won’t die if you pair red meat with white wine nor will the two ruin each other’s flavors. While it’s true that reds do taste amazing with steak, white can also be as good. There are plenty of whites that can actually mimic the effect a red gives when paired with a delicious meaty dish. Try a fruity white wine with your steak, and you might even fall in love with it.

Whites must be chilled while reds should stay away from the fridge

Temperature is very important in keeping and serving wine because its alcohol content, taste and flavor depend on it. While it’s true that white wine should be placed inside a wine fridge to be served cold, it’s counterproductive to put reds in room temperature. In fact, a red wine ages more quickly if you store it in your kitchen or in the pantry. This changes its taste dramatically. So, you can stop worrying about your favorite bottle. Just put it in the fridge whether it’s red or white.

Blended wines are bad

Unlike their traditional counterpart, blended wines are made from two different kinds of grapes. They’re an attempt to innovate and to increase production. As a consequence, they cost less. And because they’re cheap and labelled ‘impure’, they are usually frowned upon by a lot of wine snobs. But, a good blender can use two different grapes and make good wine. It all depends, really, on how it’s made. As a result, many blended wines right now are big on taste. They have gained momentum in the market, and they can even fool critics by passing off as traditional wines.

Reds cause more terrible headaches compared to whites

Sulfites are what we believe to cause headaches after consuming wine. Sulfur Dioxide or Sulfite, is commonly used in winemaking because it’s antibacterial and an antioxidant. What’s not widely known is that it’s found in our bodies because we produce milligrams of the compound every day. It’s safe to say that it does not cause headaches nor is there a difference in each kind of wine’s ability to induce headaches. So when we have had one too many, then obviously, that headache is due to hangover dehydration regardless if you had reds or whites last night.

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