5 Myths about Wine – Busted!

5 Myths about Wine – Busted!
Myth: Red wine is served at room temperature.

Truth: Wines were served at room temperature in medieval castles, where it would have been around 16-18 degrees inside. This is the kind of temperature that’s just right for red wines, unlike the 20-22 degrees we are now used to, at which wine becomes too warm and its aroma and flavor are affected.

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Myth: White wines are produced using white grape varieties only.

Truth: Red grape varieties also contribute to the production of white wine! It is in the grape skins that the pigments giving red wine its colour are found, so it is entirely possible to make white wine using red grapes. This technique goes by the name blanc de noir, or “white from black”, in France. Rosé wine is also made with red grapes (not by mixing white and red wine!). Its pink color is achieved through maceration, a process during which crushed grape skins are left in the juice for a limited amount of time. The same process is applied in the production of orange wine.

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Myth: Only low-quality wines come with a screw cap.

Truth: Wines that come with screw caps are not meant to be stored for long. The main benefit of a screw cap is that it eliminates the possibility of a wine fault brought about by cork taint. Interestingly, many renowned wine houses are currently experimenting with screw caps.

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Myth: Wine has no expiry date.

Truth: Wines have varying shelf life, and it is that which determines the wine’s cost. Certain wines can be stored for years and will grow in value as they mature. Others are meant to be consumed young and will only be stored for three to five years.

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Myth: Red wines go with meat, white ones with fish, Champagne with strawberries.

Truth: This rule is simplified and bears some exceptions. For instance, a light red wine such as Pinot Noir would complement tuna steak whereas for marbled beef, a full-bodied white wine like white Burgundy would be a perfect companion. As for Champagne, fresh seafood, for example oysters or sea urchins, would be a much better pairing than sweet berries!
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