WINE EXPERTS DEBUNK 15 WINE MYTHS

Wine myth 1. Older wines are always better:

Madeline Puckette, certified sommelier and author of “Wine Folly”, states, “Only about 1% of all the wine produced in the world is meant to be aged.” Discover more in Wine Folly: The Essential Guide to Wine.

Wine myth 2. Red wine should be served at room temperature:

Kevin Zraly, in his “Windows on the World Complete Wine Course”, advises, “The ideal temperature for serving red wine is 55-65°F (13-18°C), not room temperature, which can mute the flavours.” Learn more in Windows on the World Complete Wine Course.

Wine myth 3. Sulfites cause headaches:

Andrea Robinson, a Master Sommelier, explains, “Sulfites can cause asthma attacks in those who are sensitive, but they’re not the cause of headaches. Those are more likely from dehydration or histamines.” Further insights can be found in Andrea Robinson’s  Wine Buying Guide for Everyone.

Wine myth 4. You can tell the quality of wine by its legs:

The “legs” or “tears” of wine seen on the side of the glass indicate alcohol and sugar content through their interaction with the glass, not the quality of the wine.

Wine myth 5. Corked wines have bits of cork in them:

A “corked” wine actually refers to a wine tainted with cork taint, specifically the presence of TCA (2,4,6-trichloroanisole). This contamination can give the wine a musty, damp cardboard aroma and flavour and is not necessarily related to visible bits of cork.

Wine myth 6. Screw caps indicate lower quality:

Jancis Robinson, a Master of Wine, explains that “Screw caps have proven to preserve the quality of wine, often better than cork, with less risk of cork taint.” Explore further in The 24-Hour Wine Expert.

Wine myth 7. All wines improve with decanting:

Decanting can enhance the flavour of some wines by exposing them to oxygen, but not all wines benefit. Young, tannic reds generally see the most improvement, while lighter, more delicate wines may lose their nuances if decanted for too long.

Wine myth 8. White wines can’t be aged:

Many white wines, particularly those high in acidity or with residual sugar, can age beautifully. Notable examples include Riesling, certain Chardonnays, and French wines from regions like Burgundy and Bordeaux.

Wine myth 9 Wines with high alcohol are better:

Higher alcohol levels are an outcome of the fermentation process and the grape’s sugar content rather than an indicator of quality. Balance is crucial; excessively high alcohol can overpower other flavours in the wine.

Wine myth 10. Blended wines are inferior to single-varietal wines:

Blended wines, which combine multiple grape varieties, can offer a balance and complexity that single-varietal wines often cannot match. Many of the world’s most esteemed wines, like those from Bordeaux and Châteauneuf-du-Pape, are testament to the artistry of blending.

Wine myth 11. Good wine can’t come in a box:

Jordan Salcito, a sommelier and wine entrepreneur, points out, “There are some excellent producers who have started to put really high-quality wine in boxes as it’s environmentally more friendly and easier to transport.”

Wine myth 12. Champagne is the only ‘real’ sparkling wine:

Lyn Farmer, a James Beard Award-winning writer and sommelier, remarks, “Cava, Prosecco, and other sparkling wines can be of exceptional quality, offering a different expression of region and technique compared to Champagne.”

Wine myth 13. Rosé wines are just a mix of red and white wines:

Elizabeth Gabay, a Master of Wine specialising in rosé, clarifies, “True rosé is made from brief contact with the skins of red grapes, not by mixing red and white wines. It’s a delicate process that influences the flavour and quality of the wine.” Learn more in Rosé: Understanding the Pink Wine Revolution.

Wine myth 14. A heavier bottle means better wine:

It is commonly discussed among wine professionals that bottle weight is more about marketing than quality.

Wine myth 15. All good wines are expensive:

Karen MacNeil, author of “The Wine Bible”, notes, “Price can be an indicator of quality but not always. Many factors like marketing, rarity, and even the region’s fame can inflate the price of wine irrespective of its actual quality.” Learn more in The Wine Bible.