10 common wine myths
Jancis Robinson is the author of the practical pocket-sized book called the 24-hour wine expert. Jancis Robinson is one of my personal favourite authors in the wine world. My library is full of her books, and I keep on buying them! Also, she is working with WSET awards. What's most surprising about her is that she is the first person (outside the wine trade) to pass the well known Master of Wine exam. Please visit her website https://www.jancisrobinson.com/
Below are 10 tips (my notes) from her book The 24-hour wine expert about the ten most common wine myths.
The more expensive the wine, the better the wine: don't always buy the wine bottle or order the wine bottle that cost the most. Price is not (not always) guarantee for good wine. -> talk to the person selling the wine, explain what you want to drink and give them your budget, professionals will know how to help you with that.
The heavier the bottle, the better the wine: some wine producers in Spanish-speaking countries have used thick (heavy) glass bottle as a marketing tool. -> that is just wasteful.
Old World wines will always be better than New World wines: well there is good and bad in both Worlds. ->, of course, many of the Old World countries are pioneers in the winemaking, and for some wines, they will always be the better choice. But don't how to tight to this one.
You must dring red wine with meat and white wine with fish: no, you don't have to do that! -> Yeah probably is the safest choice, but try a Beaujolais with white fish, you will be blown away.
Excellent wines come in a bottle with an indentation (punt) on the base: well punts are often purely for marketing reasons nowadays. -> Punts are practical on sparkling wine bottles, where you can rest your thumb while pouring, or they would help collect the wine sediment for wines meant for more extended storage.
Red wine is stronger than white wine: not always. -> It all depends on the style of wine and the region the wine is coming from.
All wine improves with age: no, not really. Ten years old Sauvignon Blanc will not be as good as ten years old Tempranillo.
You're given a taste of the wine you've ordered in a restaurant to see whether you like it or not: personally when I am tasting a wine in a restaurant I want to check if everything is ok with the wine, that the wine has no flaws and that is the right temperature, whether I like it or not is of secondary importance for me.
Pink wine/Rosé and sweet wines are for women: this one is a pure myth. Men should not be denied of enjoying a glass of nice refreshing rosé on a hot summer night, or a sweet wine after a good meal.
All wine is improved by "breathing" between opening and pouring: well, not all wine. -> young fresh wine will lose its fruitness if it's left open too long. Where 7+ years old Barolo can only gain with letting some air in contact with the wine.
Get the Janic Robinson's book The 24-hour wine expert on Amazon.
As always have a Winederful day :)