Enjoy a glass of wine without falling victim to any of the commonly held misconceptions about wine.
An article on HospitalityMagazine.com.au aims to debunk some of the stereotypes that surround wine.
1. Wine Must be Vintage to be Quality
Vintage wine is not necessary better than non-vintage. Vintage champagne usually is more expensive than non-vintage which is where the idea probably comes from.
2. Champagne Doesn’t Age Well
Champagne does age well if it is carefully cellared in a cool, dark place. In fact some vintages can be aged for decades. While it may lose its effervescence, it may take on a delicious complexity of flavour.
3. Champagne Must be Drunk Out of a Champagne Flute Glass
The post on HospitalityMagazine.com.au explains:
The jury’s out on this one. In 2012, scientists from the University of Reims wrote that flutes were better than wide shallow coupes because higher levels of carbon dioxide collect at the top of the glass, giving rise to the tingling sensation that Champagne drinkers love. But have you considered using a large, big-bowled glass such as a Burgundy glass? It allows the beautiful aromatics to be savoured, enhancing the drinking pleasure.
Source: www.hospitalitymagazine.com.au
4. Red Wine will Give You a Headache
Some people think red wine will give you more of a headache than white wine. Although they can cause an allergic reaction for some people, red wines generally have less added sulfites than white wines.
Most headaches are actually caused by excessive consumption, which can happen with any alcohol. When consumed excessively, alcohol leads to dehydration which causes headaches.
5. You Must Drink Red Wine with Meat and White Wine with Seafood
The article states:
Not necessarily. It’s more important to look at a dish’s intensity of flavours and the sauce used. A tomato-based fish stew, for example, pairs more easily with a Spanish red like Tempranillo than it does with a white.
Big flavours require big wines; more restrained dishes call for more restrained wines. Although a bold red might not match a delicate piece of fish, meatier fish such as swordfish or tuna can work beautifully with a light red like Beaujolais while pan-fried salmon pairs nicely with Pinot Noir. Pork and veal match equally well with red or white, depending on the dish. Flavours, aromas and textures matter; colour doesn’t.
Source: www.hospitalitymagazine.com.au
6. Cheese and Wine are the Perfect Match
Some cheeses may actually mask the the nuances of a good wine. White, fortified and sparkling wines are commonly better matches for soft cheese than red wine, the writer warns. Its best to add some bread, dried fruit, nuts and crackers to the mix.
7. You can Only Refridgerate White Wine if Left Over
All wine should be consumed as soon as possible after opening but if you must refridgerate red and white will be preserved the same.
8. Cork tops indicate a Better Quality
Screw caps don’t necessary mean cheap, especially in Australia.
9. “Legs” indicate a Good Wine
Legs are the streaks that run down the inside of the glass when you twirl it. There is a misconception that wine with legs are better. Legs indicate alcohol content and not quality.
10. The Smaller the Winery, the Better the Wine.
It’s a romantic notion so sorry to disillusion you, but bigger wine producers benefit from more resources (financial and otherwise), winemaking talent and economies of scale. It’s feasible for large companies to make boutique-style wines within the context of a mass-production facility. (Not that they all do; we’re talking about what they can do.) Yet people love the stories that go with family-run, boutique and heritage wineries, and diners are generally reluctant to order a wine that they can easily find at the bottle shop next door.
Source: www.hospitalitymagazine.com.au
