4 MYTHS about wine DEBUNKED!
Whether white wine is only for fish or the cork is better or worse ... the world of wine is full of facts that aren't completely true. Discover here what's truly behind these myths.
1 - The older the wine, the better
Wrong. Only a small number of wines has the adequate structure to gain in quality during the ageing process. The rules behind being able to store and age a wine depends on factors such as grape variety, tannin level, vintage, wine-making processes, terroir, etc. However, most wines have an optimal time for consuming, and are usually produced to be drunk young and fresh, especially if coming from the New World. So what are you waiting for?
2 - Red wine for meat, white wine for fish
Plus, girls only wear pink and boys only wear blue ... No, although red wine is a better match for stronger dishes while white is for lighter recipes (since we need to match the volume of flavours in both wine and food), the best form of food pairing is analysing and combining the different kinds of taste, from acidity and tannin levels to body/texture and sweetness.
3 - White wine is served ice cold, red wine at room temperature
Wrong. It depends on the quality and age of the wine as well as the grape variety, which means that aged red wines should be served around 18ºC; younger red wines at about 16ºC; certain grape varieties such as Pinot Noir, Gamay, Cabernet Franc can be chilled down to 14ºC; high quality, oaked white wines and Champagne between 9 and 12ºC; and young whites between 6 and 8ºC, no less.
4 - If the bottle top is a screwcap it's a bad wine
We're creatures of habit and we're used to corks. But that doesn't mean automatically that bottle caps are evil or are only used for bad wines. On the contrary, bottle caps could actually be a better choice for wines that should be consumed while still young (for example 95% of all white wines!).
.jpg)
