5 wine myths you shouldn’t believe
We always want to learn more about wine (besides the fact that we LOVE drinking it), so we’re always looking for useful information and fun facts about it. In our search for knowledge, we also came across all kinds of myths that many people believe, or see as wine ‘truths’. But some of these facts really do turn out to be fiction…
Luckily, there are plenty of knowledgeable people out there, so besides reporting and sharing information, we can often sit back with delicious wines that we selected thanks to their tips for wines everyone loves to drink, or sommeliers’ favorite wines under ten euros. And that also means we can share what wine experts consider utter nonsense:
The deeper the punt, the better the wine
It looks classy: a sommelier pouring a glass at the table with their thumb deep in the ‘soul’ of the bottle (the hollow indentation at the bottom). But it doesn’t actually say much about the quality of the wine. People often assume that only expensive wine belongs in such a bottle and therefore associate it with luxury. But the indentation is intended to make the bottle resistant to the pressure caused either by the bubbles in sparkling wine, or during the corking of still wines. That’s all.
Screw caps are for inferior wines
Nope, the absence of a cork says nothing about the quality of the wine. Perhaps it says something about tradition, but nowadays the majority of wines from countries such as Australia and New Zealand are bottled with a screw cap. And those wines, including reds such as Pinot Noir, Shiraz and Cabernet Sauvignon, can be incredibly delicious and good, and of very high quality.
Only red wine should be decanted
Wines that have been aged for a long time and are of high quality (for example, good white Burgundies or Riojas) can also benefit greatly from an hour in a decanter, and therefore from some exposure to oxygen. It is advisable to taste the wine every fifteen minutes, though, because it remains a matter of fine-tuning.
Red wine should be served at room temperature
Certainly not much warmer than that, but in warm countries room temperature is probably rather different from, say, Iceland. Above 18°C, the specific characteristics of red wines can become muted, so don’t be afraid to chill red wine briefly in the refrigerator. And of course, there are several red wines that are actually meant to be served cool (not cold) and fresh, such as Beaujolais Nouveau or a lovely Pinot Noir or Spätburgunder. They are delicious at around 15°C.
Removing the cork allows the wine to ‘breathe’
Unfortunately, once the cork (or screw cap) has been removed, very little of the wine’s surface still comes into contact with oxygen if it remains in the bottle, because the neck opening is so small. That is why it is genuinely advisable to decant the wine into a bottle with a wide base, in order to spread out that surface area. And, as mentioned, this is certainly also fine for white wines!
Read also:
- Why mixing red wine with cola is actually a very good idea
- A good lockdown project: make a stairway to wine heaven
- These are top sommeliers’ favorite cheap wines
Source: The Independent
