Common Misconceptions About Wine

Wine History & Culture

Learning how to enjoy wine can be an overwhelming experience, especially with all the wine jargon, the sheer number of grape varieties, wine myths and assumptions out there. I will go through some of the most common misconceptions about wine and hopefully debunk some of them and hopefully help you to get the most out of your wine journey.

WSET

1. Wine always gets better with age.

While it is true that some wines will develop more complex flavours over time, most are intended to be drunk within a few years of bottling. Those that do benefit from ageing tend to be of high quality and will have notably high levels of tannin and/or acid, as these elements help to preserve the wine. Furthermore, ageing controlled by experts in a winery, in barrels or bottles under ideal temperatures and humidity conditions, is not the same as ageing at home!

2. The flavours from oak barrels are universal.

Wine is often put into oak barrels during the winemaking process to impart textural complexity and distinctive flavours to the wine. However, the significance of the impact varies greatly depending on the oak’s origin. American Oak, for instance, tends to contribute bold vanilla flavours, whilst French Oak produces more subtle spice notes.

Oak Barrels

3. Higher quality wines always have leave ‘legs’ on the glass.

The ‘legs’ that slide down the side of a glass after swirling are often thought to signify quality, however in reality they are due to the wine’s alcohol and sugar levels caused by the Gibbs-Marangoni Effect. Therefore, the presence of ‘legs’ indicates more about the wine’s composition than its taste or level of quality.

4. Red wines should never be chilled, and White wines must always be ice cold.

In many cases red wine characteristics are typically best expressed at warmer temperatures. However, reds that are light-to-medium bodied with low levels of tannins, such as wines from Beaujolais (Gamay) and Pinot Noir, can benefit from being served chilled as it can lift the body and delicate aromas of the wine.

Just like red wines, there are certainly white wines that will be beautiful served cold. There is the exception to the rule that the fuller-bodied white wines, such as an oaked Chardonnay, are best served only lightly chilled as it can open more flavours, aromas and textures in the wine.

5. Screw caps mean a low-quality wine.

Screw caps have now become a mainstream in numerous wine-producing countries, particularly in ‘New World’ countries such as Australia and New Zealand. They’re popular amongst wine drinkers as they’re easier to open and store and preferred by many winemakers and importers as they cause fewer faults to occur in the wine. This is because screw caps eliminate many problems that can come with corks such as cork taint, oxidation and leakage, which gives the wine consumer the confidence that they’re getting quality and consistency. Nowadays, you will find wines at all quality levels, most price points and from both old and new world countries sealed with a screw cap.

Food & Wine

6. An expensive decanter is the only way to decant wine.

The process of decanting wine is to simply bring the wine into contact with oxygen and to pull out more of the aromas and flavours. Although a stylish decanter obviously will look beautiful and will add to the theatre of wine enjoyment, you can in actual fact decant wine into any clean vessel, such as a vase, jug or even a teapot!

Riedel Decanters

7. A silver spoon will keep your sparkling wine fresh, preserving its effervescence.

The rationale behind this is convincing but unfortunately has no scientific support. The theory goes that as the metal spoon will cool down quickly in the fridge and will then emit cooler air around it is making it more difficult for the gas to escape from the bottle. It’s actually rather ineffective and it would be more beneficial to get a good airtight stopper made especially for sparkling wines.

8. Cheaper or budget-friendly wines are bad.

The wine world has become more inclusive, with winemakers producing respectable, affordable wines for more customers. Modern winemaking methods and effective distribution has made it possible to find excellent wines that don’t cost a fortune. Therefore, the assumption that a wine’s quality increases with its price is false.

9. Wine in a box is mediocre.

The type of container rarely affects the quality of the wine within it, but it can influence the wine’s shelf-life. However, as mentioned previously most wines aren’t meant for ageing, therefore if the wine is protected from light and air – any container is feasible! Furthermore, the wine container (be it bottles, boxed wines, or even canned ones) does not automatically reflect its quality. Wine drinkers nowadays are witnessing a shift in the wine market as modern winemakers choose more convenient packaging types to produce high-quality wines – so, never judge a wine by its container!

10. White wines are for fish and Red wines are for meats.

Although this statement is true, it is not set in stone. Generally, the high tannins in red wine complement the fat in red meat and the higher acidity in white wine will complement fish. However, it is possible to have a beautiful white wine with a fuller body and higher complexity paired with red meat, a hearty stew or even cheese. Vice versa, it is also possible to enjoy a light-to-medium body, low tannin, red wine with fish.

All in all, the enjoyment of wine is down to your own personal preferences and as you’ve just read, many of the old tales about wine are just that – tales.

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Sources

WSET

Hidden Sea

Decántlo

Lake House Denmark

Wine Selectors

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