There are a lot of mistruths floating around about wine. While these are relatively harmless, you’ll want all the correct information to ensure you can get the best experience when sitting down with a glass of Pinot Grigio after a long day at work.
If you’ve ever questioned some of the things you’ve been told about wine, then you’re in the right place. We’re here to clarify some of the myths you’ve been led to believe, ensuring you have all the information you need to get the most out of your wine. Today, we’ll explore seven wine myths, debunking them as we go!
Expensive Wine is the Best-Tasting Wine
This is a common myth we think of every time we’re handed a drinks menu and see a $200 bottle of wine. “It must be so good to be so expensive,” we tell ourselves as we opt for the cheapest glass of house wine available, but there’s no shame in doing that, as there’s no real evidence to suggest a higher price tag guarantees a better taste.
The price of wine isn’t calculated by quality or taste; it’s usually calculated by the type of winery it comes from and its age. If you see an expensive bottle of wine on a menu, chances are it has just aged for a lot longer than cheaper alternatives.
So, don’t feel like you’re missing out if you choose an expensive option, as it’ll likely taste just as delicious. We have a great host of budget-friendly wines at WineOnline that prove price doesn’t guarantee taste. Check out some of our wines under $25 to find out more.
White Wine is Best for Fish, While Red is Best for Red Meat
This is an age-old rule that many of us stick to when we decide to cook a steak or a filet of fish. While you’re not wrong about red wine being compatible with dark meats and a cold, refreshing glass of white being great for fish, this isn’t a concrete rule.
You can enjoy refreshing, cold glasses of chardonnay with many dark meat dishes, with white wines pairing beautifully with lighter meats like chicken. Beaujolais and Pinot Noir are great red wines to pair with your next seafood dish.
You Shouldn't Chill Red Wine
Has someone given you the side-eye if you place a bottle of red in the fridge? Don’t worry; you’re not the only one. However, if you thought you could never put red wine in the fridge, you’re mistaken. Of course, you can quickly chill Pinot Noir, but you can also enjoy many lighter red wines at around 14℃. Better yet, those that don’t enjoy the taste of higher alcohol content wines may benefit from chilling red wines, as the cool temperature does a better job at masking the strong alcoholic taste.
Wine Hangovers are Worse than Other Drinks
Many of us have woken up with a nasty hangover to blame it on the wine we drank before; adamant wine hangovers are worse than beers, but actually, that’s incorrect.
Wine doesn’t give you bad hangovers; alcohol and over-intoxication do! We typically equate wine with a worse hangover because we tend to forget that wine has a higher alcohol content than lighter drinks like beers or ciders. Still, as it doesn’t taste as strong as a spirit, there might be more of a temptation to over-indulge when we sit down with a glass of wine.
The best way to avoid a hangover is to limit alcohol consumption, stay hydrated, and avoid drinking too much too quickly.
A Metal Spoon Will Keep the Bubbles in Sparkling Wine
We’re willing to bet that using a metal spoon at a replacement bottle stop for sparkling wines like Prosecco and Champagne is a universal experience, but we have to tell you this is a myth. Sparkling wine has lots of bubbles due to carbonation and the wine being stored in a pressurized bottle.
This is why sparkling wines’ pop’ when you release the cork. Without constant pressurization, the bubbles and air will escape, causing the sparkling wine to go flat. This method is ineffective as placing a metal spoon in the bottleneck allows air to escape.
All wines will improve with age
This is tricky, as there is a glint of truth behind it. While it is true that some wines develop more complex flavors as they age, this isn’t universal for all wines. How wines age will depend on the wine’s structural body, so if the body isn’t conducive to aging well, it’ll likely not taste as nice as the years go by.
You Should Always Use a Decanter For Red Wine
While decanting can make us feel fancier, it’s not always necessary. You might hear that you should always decant younger wines to compensate for the stronger tannins, but you don’t need to always reach for the decanter. You can decide whether decanting is necessary based on the initial taste of the wine. If this is pleasing, then you don’t need to aerate. However, if the initial taste is too strong, you may benefit from aeration.
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Now you understand some of the most common wine myths, you’re ready to confidently enjoy a crisp glass of wine. Why not start your journey with a high-quality wine from Wine Online?
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