1. Mature wines are better than young wines. Not all wines require ageing. In fact many wines are produced to be con- sumed young and they do not need aging. Generally, ageing as a process benefits red wines with a higher tannin content – their quality improves over the years. Of course, there are white wines that can age, for example Riesling, but generally they are to be enjoyed young. In many cases ageing can have a negative effect and it is advisable to do some research before you decide which bottle to set aside in your cellar for a few years.
2. Red wine should not be chilled. In fact, some red wines are best served chilled, for example Beaujolais. Beaujolais is the first wine from the new harvest and in the past it was intended for the workers at the cellar. However, it quickly became a fashion that spread to local bistros and then to the rest of the world.
3. The ‘Reserve’ label guarantees top quality wine. The meaning of the term “Reserve” varies in different countries and it is not always a guarantee of quality. For example, Americans use this term to describe a special wine, often high-priced, which has not necessarily been aged in oak. After all, the reputation of the cellar is more important than the use of the term “Reserve”.
4. Sulfites in wine cause headaches. Sulfites cause headache in only 1% of all wine consumers. They occur naturally in wine and sulfur is found in one form or another in all living creatures. Sulfites are added in small quantities and white wines contain a higher concentration of them.
5. A screw cap means cheap wine, wine with “screw cap” cannot age. More wineries are using screw caps to avoid the risk of “cork” in the wine. Do not be surprised to see wine with a screw cap at a high price – it is definitely possible! Another myth about wines with screw cap is that they cannot age. Screw cap allows 0.001 mm oxygen while the cork - 0.1 to 0.001 mm. Practically, this means that wine bottled under screw can age longer in the bottle.
6. Before consumption wine must “breathe”. This rule applies mainly to mature wines. Usually these wines pos- sess rougher tannins which are softened with age. Aeration will catalyze the process so you can enjoy your wine better. Remember, we are referring to red wines only.
7. Can you tell if the wine is bad by smelling the cork? Cork smells like ... cork, so it cannot help you determine the quality of the wine. What you should smell is the wine itself. By checking the cork you can quickly detect an unpleasant smell which may occur in some bottles sealed in this way. If you are in a restaurant and perceive this smell, often recognized as the smell of “cellar”, return the bottle. Nobody is to blame but you have the right to enjoy an evening in the company of a bottle of good, not corked wine.
8. The more expensive the wine, the better its quality. The price of wine is determined by many factors: the price of the land of the vineyard, the price of design and packaging, the grape varieties, ageing and – of course – the reputation of the cellar or the winemaker. You can buy a very expensive bottle of wine with the idea that you made a good purchase, only to find out it is not really worth it, once you open it. So trust your palate.
9. Combine white wine with fish or chicken, and red wine with red meat. Many still support this belief, even though it is not exactly true. For the successful matching of wine and food you need to analyze the taste of the dish and the flavour of the wine. For example, if you choose to cook a plain fish dish with a pinch of salt, olive oil and lemon, a citrus Sauvignon Blanc or a buttery Chardonnay will undisputedly be among the best choices. If the dish is salmon with blackberries, however, a fruity red wine will be a better choice. Salty dishes come better with wines with distinct tannins; dishes with some acidity need wines with expressed acidity; spicy dishes go well with wines with residual sugar not just higher alcohol content. Still, remember there are no fixed rules for pairing wine with food.
10. Wine lovers are snobs. Only those living in Bordeaux and Napa Valley ... I am joking, of course. As a matter of fact, dedi- cated wine lovers are natural, open people, ready to share and learn something new. Rather beware of those who mask their ignorance with arrogance. True wine connoisseurs will gladly share what they know, they are devoted to new wine encoun- ters and they are willing to pass on their knowledge to those who have embarked on the exciting journey of wine discoveries. For each bottle comes a story waiting to be discovered.
Galina Niforou