Wine has been around for centuries and has only evolved with time. While the core process remains the same, the flavour profiles, the methods of refinement, the aging process have all been given an overhaul. From tasting a delicate non-alcoholic Chardonnay to sipping on a rosé before bed, wine is truly a delight to all. Below are a few common misconceptions about wine, and the facts; so, read on and impress your guests at your next wine soirée.
- Wines sealed with corks taste better than those sealed with bottle caps.
While a perfect cork definitely lends a distinctive look and feel to a bottle of wine, the taste however, is not affected by it to a large extent. In many cases, the cork is inefficient at preserving the authenticity of the wine due to damp, improper insertion and more. A bottle cap is efficient at keeping the wine untouched, is often a better choice, especially with lower budget wines. Bottle caps also eliminate issues such as cork taint, which lends a musty flavour to wines, oxidation, which can destroy the consistency and taste of wine, and leakage as well.
- The more expensive the wine, the better it will taste.
This is a common misbelief in the vast world of wines. In many cases, wines aged for longer, tend to be priced high, while newer wines are less expensive. There are also other factors such as the bottling, or packaging of the wine. Thicker glass bottles with fancy packages are priced higher due to the increase in cost of production. However, this has no effect whatsoever on the actual taste of wine. There are many wines which can be purchased on a budget which are indistinguishable from high end wines. Supply and demand are also driving factors in wine pricing.
- Blended wines do not taste good.
Blended wines are those made with more than one varietal of grape. This lends a distinctive flavour to the non-alcoholic wine, and is rapidly being accepted for its great taste. Many types of wine are prepared with two or even more grape types, and the end result is a delicate dance on the palate. Champagne itself is a blend, which speaks volumes about this common myth, which is as far from fact as possible. Try a flute of non-alcoholic champagne yourself, and you will certainly enjoy it.
- Red wine with meat, white wine with fish.
Many people swear by this traditional pairing trick, however, the truth is very different. While some reds do pair better with hearty, fatty meats, there are many whites which do a good job of cutting through the meatiness as well. The same goes with fish, which is lighter on the palate and subtle. But, red wines which are not very high in tannins, and have a light mouth feel are a beautiful accompaniment to a fish dish as well.
- An expensive decanter is necessary to properly decanter wine.
This one is so popular that many shell out the big bucks for a classy glass decanter. However, the fact remains that decanting is nothing but the process of bringing the wine in contact with oxygen, and allowing the wine to breathe and open up its flavours. This can be done using any container, a glass vase makes a good substitute in a pinch, or even a jug. So, the next time someone asks why you don’t have a decanter, set them straight, and offer them a glass of well-aerated wine.
- The subtle flavours of different fruit in wine are a result of addition of the fruit to the wine.
This may be an obvious one, but you’d be surprised at how many wine beginners make this mistake. Though many wines do have the slight aroma and sweet taste which we associate with the respective fruit, all wines are made only using grapes. All the fruit flavours in wine come from the grape itself which, depending on the varietal, can possess certain flavour molecules which are found in the other fruits as well. So, when someone describes a hint of berry, be assured, there is definitely no berry in that wine.