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Flutes for champagne? A heavy bottle is best? Many wine 'rules are myths
that do little except create confusion
Pop quiz: Miles (Paul Giamatti) and Jack (Thomas Haden Church) adopt a correct drinking
posture in 'Sideways (2004) Photo: film stills/20th century fox
By Victoria Moore
7:00AM BST 22 Apr 2014
Comment
Do you drink your champagne at room temperature? A recent study by the University of Reims
suggests that it might be better to do so because champagne served at 64F (18C) is likely
to form more bubbles. Personally, I prefer mine chilled. But there are a few more myths out
there just waiting to be busted
Red with meat, white with fish
Matching wine and food is more about looking at the intensity, or volume, of the flavours involved
than it is about going for red or white. Shouty food needs shouty wine, and vice versa. So it is
true that you might prefer not to bludgeon a delicate piece of steamed sea bass into oblivion by
downing a big fat shiraz or Chilean cabernet with it. But a meaty fish, such as swordfish or tuna,
can work beautifully with a light red say beaujolais, bardolino or frappato. Pan-fried salmon is
delicious with pinot noir. Cod wrapped in prosciutto with Puy lentils goes well with Italian reds,
and if you have a hearty, tomato-based fish stew then how about a rustic red from Portugal or
Spain? As for the meat side of the equation: what if you had lamb cooked Greek style, with
lemon juice, oregano and olives? Might you consider an oaked assyrtiko a white from
Santorini? Go on
The heavier and more impressive the bottle, the better the wine
No. The heavier and more impressive the bottle, the bigger the winemakers ego.
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The world of wine can be full of smoke and mirrors, with many casual wine
lovers not sure what or who to believe.
I'm sure you've had to sit through many a dinner party where one of group
has tried to impress the table with their bountiful knowledge of wine. Often
this person will spout wine rules and jargon which can sound impressive,
even if they don't really make any sense.
So we thought we'd put your mind at ease and help you ignore Mr or Mrs
know-it-all by busting a few of the most common myths that are still trotted
out at dinner parties all over the world.
And once we've ticked them off, we've got a wine palate quiz for you to find
out your top 3 recommended bottles for your unique tastes.
If you break it down, and think about the cost of the labour that goes into
wine production, the time it takes to make the wine itself, the bottle, the
import and export duties, the alcohol tax which exists in almost every
developed country and then the profit that the shopkeeper has to make
from selling you the wine; there is no way in hell a $5 bottle of wine is going
to be worth drinking, because the winery itself will make hardly any money
from it.
If youre shelling out a lot of money for your wine, the chances are youre
going to enjoy it. There are several reasons for this - firstly, the finest
wineries with decades (or centuries) of expertise rise to the top for a
reason, and that reason is usually due to the quality of their produce.
As long as you buy your wine from interesting producers who arent aiming
for bulk market saturation, and who use good quality, low-yielding vines,
the chances are, your wines are going to be memorable and enjoyable.
However, that doesnt mean that the only good wines available are those
from the quirky little guys at the bottom of the ladder. While small,
independent wineries put a lot of love and care into their produce (or at
least do a good job of appearing to do so), the medium-to-large sized
established wineries do have the money and resources to source the best
grapes, and employ talented vintners to craft very good wines.
Non vintage wines will use blends from different harvesting seasons - a
different approach, but not necessarily worse when it comes to the tasting.
The misconception that corked wines are better than screw cap wines
comes from the idea that cork allows wine to age better. Tiny amounts of
oxygen are required to get into the bottle over time, in order for
the tannins in wine to break down, the acids to soften, and for the ageing
effect to occur.
While in the past screw caps were more or less completely air-tight,
stopping this ageing process from happening correctly, its been a fair few
years since this was looked into and corrected.
Nowadays, its pretty clear that screw caps are actually superior than corks
for a number of reasons, as they allow the wine to age steadily (whereas
corks shrink and expand in time, leading to erratic ageing) and also they
avoid several of the fungal flaws that are extremely common in corked
wine.
However, to claim it has any effect or gives any indication on the contents
of the bottle is a bit ludicrous. Bottles in this style tend to be a bit pricier
(again, giving the impression of quality), but this is because - no shit,
Sherlock - the packaging is a bit more expensive to produce. Its a
marketing ploy aimed to part you from your cash, nothing more.
Connected to this myth is one which I remember hearing from a young age,
and thats the idea that the depth of the punt of the bottle (the concave
dimple at the base) also correlates to quality. Again, this is an aesthetic
decision taken by the winery, and has no connection with what youre
actually going to be drinking.
Okay now that we have tackled some wine myths surrounding the wine
industry, it's time to get to the fun stuff ...actually drinking it. Head on over
to our wine palate quiz and answer so we can recommend three bottles
we'll think you'll love. Click on the link below.
Next up: Take our Wine Palate Quiz and we'll match your personal tastes
to our top three recommended bottles just for you
It seems just about everyone I meet has a variety of opinions about wine. I
never know what to believe. Should I stick to Paul Giamattis advice and
not drink Merlot? When I tilt my wine glass and it appears to cling to the
side like Spider-Man is that because of the tannins? Are blended wines just
a mix of whats left over?
There are a lot of myths and urban legends floating around. I talked to
Mariana Onofri, the Sommelier and Wine Director for The Vines of
Mendoza, to learn what is true and what is an urban legend. Here are some
of the most common myths I have heard and the real facts.
The reality is seeing the legs can be affected by the thickness of the glass,
the type of glass and how it was washed. They are not a sign of quality. In
some cases, glycerol, a type of alcohol found in wine, can be a part of
identifying the legs. However, this is not always the case.
There are certain myths about wine half-truths and old ideas that range
from mild misinformation to downright falsehoods.
Here are five of the most commonly believed wine myths in desperate need
of clearing up, along with recommendations of what to drink to help you bust
those myths wide open.
Youve no doubt heard these stories before, but which ones are true and which ones are just tall tales?
Haute Cabriere cellar master Takuan von Arnim sabers a bottle of bubbly, but it may seem a bit extreme for casual lovers of
the good stuff. Photo courtesy wine.co.za.
We delved into Platters brand new wine guide, Everything you wanted to know about wine but were too
afraid to ask, to find out.
Unless done in massive bulk numbers, winemaking is generally an expensive exercise. Even a young
wine can take as long as five years to produce, and earn itself a pretty price tag in the process. And
other factors, like the producers overheads, for example, can also influence the price of the wine. It is
for these reasons that price is not necessarily a reliable indicator of quality.
While its true ice prevents the release of the flavours and aromas of your wine and waters it down,
there are occasions when its perfectly acceptable to add an ice block or two to your glass. These
include if youre drinking a dry white wine on a very hot day and the wine has not been chilled, or if
youre drinking a spritzer (one part white wine to one part soda). To speed-chill warm white wine, add a
block of ice to your glass of wine, stir it for 10 seconds, and then quickly take the ice out.
Red wine should always be served at room temperature
Its commonly accepted that this advice hails from Europe, where room temperature for much of the
year is pretty cold. In South Africa, warm red wine especially in summer is not much fun. Its
perfectly acceptable to chill red wine in the fridge for 30 minutes on a hot day.
Contrary to popular belief, papsakke (as opposed to glass bottles) and screwcaps (as opposed to
corks) do little to change the quality of the wine inside. In fact, cork stoppers can become tainted and
mouldy, and can crumble. Screwcaps, on the other hand, are believed to help wine retain its natural
fruit elements, keep disease out and keep wine fresh for longer. So, dont judge a wine by its
packaging!
It depends on how old is old. Red wines matured to between six and 10 years (depending on the
cultivar) are actually at their peak and usually magnificent, smooth and seductive. Wines older than that
can become vinegary simply because they are too old. The vast majority of wine is meant to be enjoyed
within a year of its release to the public.
Wine has always been an area of great debate, as so much of the information surrounding it is
subjective. Ultimately, there are a handful of ground rules governing the drinking of wine and for the
rest, its a matter of personal choice. As long as you enjoy the wine youre drinking, you cant go
wrong! says Andrew Douglas, TOPS at SPAR Wine Show owner and wine marketing disrupter.
If youre looking to further your knowledge of those ground rules and pick up a couple of bottles to enjoy
(any way you like!), pop in to Winederland at the TOPS at SPAR Wine Show presented by The Star,
between 25 and 27 May 2017 at Montecasino.
More than a hundred wines will be available for you to try and buy.
1. If a wine is
expensive, it must
be good?
Verdict: Bullshit.
2. Putting a
spoon in a
sparkling bottle
keeps it fizzy.
Verdict: Bullshit.
3. Drinking
makes you fat?
Verdict: Bullshit.
5. Drinking
keeps you
warm?
Verdict: Bullshit.
6. Leftover wine
can be turned
into ice cubes?
Verdict: Maybe bullshit.
7. Sulphites in
red wine give
you a hangover?
Verdict: Bullshit.
8. Removing the
cork from a
bottle of fizz
should imitate
the sigh of a
satisfied
woman?
Verdict: Not bullshit.
MYTH 4
Topping up a wine glass
Yes, we know you absolutely loved that red wine but do not fill the glass to the brim.
It is supposed to be half full, that allows the wine and its aromatic to open up. And
you will save yourself from dipping your nose in the wine!
MYTH 5
Red wines are served at room temperature
Red wines served at room temperature is all well and good if youre in Europe. Here
in India and in summers, where room temperature will never go down below 25
degree C you need to chill your red wine. One hour in the fridge before you serve is
more than enough.
MYTH 6
You can any wine to make sangria
You cannot make good sangria with bad wines. 50% of sangria is wine after all, and if
youre scrimping on the quality of wine, the end product will not be great. But that
does not mean you need to splurge and use expensive wines either.
MYTH 7
Open a sparkling wine with a flourish
Its okay to pop open a bottle of bubbly with all the flourish only if youre a F1 Grand
Prix winner. Sparkling wine bottles need to be opened as noiselessly as possible and
you do not spray the precious wine around. You want to keep all that beautiful
effervescence for your glass.
MYTH 8
Expensive wines are always good
Definitely not true. Imported wine in India are always priced more than Rs 1000, but
that does not mean all of them are worth the price tag. There are plenty of quality
Indian wines which are priced reasonably and can beat these imported wines hollow.
MYTH 9
You need to lay your wine bottles down horizontally
This is only true if you have wines with corks in them. If your bottle has a screw cap
you can easily store them vertically. This is one of the many benefits of screw caps.
MYTH 10
Drink red wine with red meat and white wine with white meat
With world becoming flatter, were exposed to wide variety of cuisines from across
the world. In such a case it is difficult to stick to this rule, especially when pairing
with Indian food. Rather consider the richness of the sauces and spices used in the
dishes when thinking of pairing wines with food.
One of the benefits of having a sommelier in your circle of friends is that you can ask
all the wine questions that seem silly, strange, or obvious to ask without getting
embarrassed. (That, and they usually bring pretty tasty wines to dinner parties.)
But we love getting these questions. Wine professionals enter the field because they
are passionate about wine and, quite frankly, can talk about it for hours on end (this
fact has been verified by my husband).
So, when a friend begins with, Can I ask you a question, it almost always means
that we are about to chat wine. I suspect I know how doctors must feel at a cocktail
party...
Photo by James Ransom
Now, the most common questions start with Is it true that With all the
mystery, confusion, and ritual surrounding wine, its no surprise that wine myths are
so prevalent. Navigating this quagmire can require a trusted guide, and if you didnt
have a sommelier in your contact list before, you do now: tamara@bottlerush.com.
(Thats me, by the way.)
Ive compiled a short list of some of the most common wine myths out therethose
that have a direct impact on the wine and/or your ability to enjoy it at its maximum
potential. Plus, once you understand the myths, you can make simple changes to have
a more pleasurable drinking experience.
Photo by James Ransom
While there may not be a handier place to store wine than in the kitchen, it is the
vinous equivalent of storing tomatoes in the fridge (this doesnt apply if your wine
is stored in a temperature-controlled wine fridge).
The biggest enemies of wine are heat, light and vibrationdaily occurrences in any
well-used kitchen. If you dont have a wine fridge, the best place to store wine is in
a dark closet away from direct heat or in a basement, if you are lucky enough to
have one.
Reds from the counter (around 70 F) are too warm, which emphasizes the alcohol in
the wine. The ideal temperature is around 60 to 65 F, so if its at room temperature,
place it in the fridge for about 15 minutes before drinking.
Myth #4: Expensive wines are better (says the guy that
sells expensive wines).
We equate quality with price. The more expensive an item is, the higher the quality
and the better it is. While there is definitely a correlation between price and quality
when it comes to wine, the truth of the matter is that there is great value to be found in
areas that have less expensive land and labor, along with reduced demand. South
America is a prime example. You can find great quality Cabernet Sauvignon in Chile,
Malbec in Argentina, and Chardonnay in Uruguay.
More: Find out what high-quality, low-price wines sommeliers drink at home.
Myth #5: Red wine with meat, white wine with poultry or
fish.
Frankly, this myth is a bit dated and I think most people accept that you should just
drink what you like. That being said, wine can be a valuable tool to enhance a meal,
and a well-matched pairing can be the glue that brings everything together.
There are many different theories and methods on pairing food and wine, but there is
one basic rule I employ that has never failed me: If it grows together, it goes
together. Basically, if I am eating a cuisine from a specific area, I try to select wine
from that area as well. The flavors often work together and you can spend more time
enjoying the meal and less time over thinking it.
Do you have a wine question? If it feels too ridiculous to ask, just send me a note or
post it in the comments below (of course it goes without saying that you are asking on
behalf of a friend).
TAGS: WINE, DRINKS, ALCOHOL, MYTHS
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