Wine is often regarded as one of the most sophisticated and intricate beverages. From selecting the perfect bottle to pairing it with food, the world of wine is full of nuances that can sometimes leave even the most seasoned enthusiasts scratching their heads. Over time, however, various myths and misconceptions about wine have emerged, some based on long-held traditions, while others are simply the result of misinformation.
In this blog post, we'll bust some of the most common wine myths, providing you with the facts you need to elevate your wine knowledge and experience. Whether you’re a casual drinker or a seasoned sommelier, these truths will help you better appreciate the complexity and beauty of wine.
1. Red Wine Should Always Be Served at Room Temperature
Myth: Red wine is best enjoyed at room temperature.
Fact: The idea that red wine should be served at room temperature is one of the most enduring myths. While red wine was traditionally served at the temperature of a room in centuries past (which, by the way, was often much cooler than modern temperatures), today’s room temperatures often fall well above the ideal serving range for red wines.
The optimal temperature for red wine is between 55°F and 65°F (13°C to 18°C). Serving red wine too warm can make it taste overly alcoholic, while serving it too cold can mute its flavors and aromas. If you find your red wine is too warm, try popping it in the fridge for 10 to 15 minutes before serving.
2. Wine Tastes Better With Age
Myth: All wines improve with age.
Fact: While it’s true that some wines, particularly reds with high tannin content, can improve over time, this is far from universal. The notion that wine only gets better as it ages is more myth than fact.
In reality, only certain wines—like Bordeaux, Barolo, and some fine Burgundy—are designed to age well, thanks to their acidity, tannin structure, and ability to evolve over time. Most wines, especially those with lower tannins and higher fruit content, are best enjoyed within a few years of release. As a general rule, white wines and lighter reds (like Pinot Noir) don’t benefit much from aging and are best enjoyed fresh.
So, while it might sound romantic to store a bottle of wine for a decade, chances are, it’ll taste better now than it will in 10 years.
3. You Should Always Pair Red Wine with Red Meat and White Wine with Fish
Myth: Red wine is for red meat, and white wine is for fish.
Fact: While this rule has some foundation, it’s not set in stone. Wine pairing is far more nuanced than simply matching the color of the wine to the color of the dish.
For instance, while a bold red wine like Cabernet Sauvignon pairs beautifully with a steak, a light red like Pinot Noir can be a great match for dishes like roast chicken or salmon. On the flip side, a rich, buttery Chardonnay can actually pair wonderfully with seafood, particularly lobster, crab, or creamy pasta dishes. It’s more about the flavors, textures, and weight of the wine and food rather than simply their colors.
In fact, the best way to pair wine and food is to consider the preparation and sauces of the dish. For example, a creamy dish (whether it’s seafood, chicken, or even a vegetarian option) can work well with a full-bodied white wine, while a savory, hearty meat might need a wine that can stand up to its richness.
4. The Best Wine Glass Is a Large, Oversized Glass
Myth: The bigger the wine glass, the better the experience.
Fact: While it’s true that the right glass can enhance the aromas and flavors of wine, it doesn’t necessarily have to be enormous. The idea of a massive, oversized wine glass, which has become popular in recent years, is actually more about aesthetics than functionality.
Wine glasses are designed with different shapes and sizes to highlight specific aspects of the wine, like its aroma, texture, or finish.
For example:
Red wine glasses are typically larger to allow the wine to "breathe" and to concentrate the aroma at the rim.
White wine glasses tend to have a smaller bowl to preserve the wine's fresh, crisp qualities.
Champagne flutes are tall and narrow to keep the bubbles intact longer.
Rather than focusing on size, it’s more important to select the right glass that complements the type of wine you're drinking.
5. Wine Should Always Be Stored in the Wine Rack
Myth: Wine must always be stored in a wine rack.
Fact: While wine racks are a popular storage option, they are not always necessary, nor are they the most effective way to store wine, especially for shorter-term storage.
The most important factors in wine storage are temperature, humidity, and light. A consistent, cool temperature is key to preserving the wine's integrity—ideally, between 50°F and 60°F (10°C and 15°C). If you don't have a wine cellar or dedicated wine fridge, a cool, dark closet or cupboard away from direct sunlight works well. Wine doesn't need to lie on its side unless it's a corked bottle (which helps prevent the cork from drying out), and the idea that it must be stored at a certain angle is more about tradition than necessity.
6. Screw Caps Are Inferior to Corks
Myth: A cork closure is a sign of a higher-quality wine.
Fact: For many years, cork was considered the gold standard for wine closures, and a screw cap was seen as the sign of a cheap or mass-produced wine. However, this perception is quickly changing, as winemakers are increasingly using screw caps for their practicality and effectiveness in preserving the wine’s freshness.
In fact, screw caps have several advantages over corks. They provide a much more consistent seal, which reduces the risk of cork taint (a musty, moldy smell caused by a contaminated cork) and helps preserve the wine’s purity. For wines that are meant to be consumed young, a screw cap can actually help maintain the wine's freshness and fruitiness, while corks are better suited for wines designed to age.
7. Expensive Wines Are Always Better
Myth: Price equals quality; expensive wines are always superior.
Fact: While it’s true that some higher-end wines can offer incredible complexity and aging potential, price is not always a reliable indicator of quality. In fact, many excellent wines can be found at reasonable price points, and some affordable bottles might surprise you with their depth of flavor and craftsmanship.
Wine prices can be influenced by factors such as rarity, branding, and market demand, rather than an objective measure of quality. Some lesser-known wineries or underappreciated regions produce incredible wines at a fraction of the price of famous brands or regions. Don’t be afraid to explore wines from emerging areas or small producers.
8. The Older the Wine, the Better It Is
Myth: Older wines are automatically better wines.
Fact: Just like age doesn’t guarantee better taste in food, it doesn’t guarantee better wine either. Many wines, especially white wines, rosés, and lighter reds, are meant to be consumed relatively young to enjoy their bright, fresh fruit flavors. Aging these wines won’t improve them and might even cause them to lose their appeal.
On the other hand, wines with a strong tannin structure, high acidity, or a solid backbone (like red Bordeaux or Barolo) are built for aging. Over time, these wines evolve, becoming more complex and balanced. However, even wines meant to age should be stored under optimal conditions (in a cool, stable environment), as heat, light, and humidity can significantly degrade a bottle.
9. Sweet Wines Are Low Quality
Myth: Sweet wines are inferior to dry wines.
Fact: Sweet wines, from dessert wines like Sauternes and Tokaji to sweet Rieslings and Moscato, have long been misjudged by wine drinkers who associate sweetness with poor quality. In reality, sweet wines often require just as much skill to produce as dry wines. They involve careful grape selection, precise winemaking techniques, and, in some cases, the development of noble rot (as in the case of Sauternes).
Sweet wines can also be incredibly complex, offering a balance of rich sweetness and acidity. The key is not to overlook sweet wines, especially when paired with the right foods like rich cheeses or decadent desserts.
10. Wine Has to Be Decanted All the Time
Myth: All wines need to be decanted before drinking.
Fact: While decanting can be beneficial for certain wines, particularly older reds or wines with sediment, it’s not necessary for every bottle you open. Using a decanter allows wine to "breathe" and can help open up the aromas and flavors, but many young wines, especially whites and light reds, are best enjoyed straight from the bottle.
Decanting is primarily useful for wines that are tannic, such as Cabernet Sauvignon, or older wines that have developed sediment. For wines that need aeration, decanting for about 30 minutes to an hour can bring out their full potential. But don’t feel obligated to decant every bottle—you’re not missing out on anything by skipping it when it’s unnecessary.
Conclusion
Wine is a wonderful, complex, and ever-evolving world, but it's also full of misconceptions. Whether it’s the temperature at which you should serve a wine, how you store it, or whether an expensive bottle is always better, there are plenty of myths that can cloud your enjoyment of the beverage. The truth is that wine is a deeply personal experience so try not to over think every little aspect of wine - find what you like and learn a little more with each wine experience you have.
Cheers!
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