The World in a Glass - Debunking Wine Myths
WORDS: Ange Seddon
Back in last August's wine column, I spent some time debunking wine myths, and I promised you a second part. But spectacular wine dinners, wine fairs and Christmas got in the way, so it's time to bring you the rest of the aforementioned article.
So, let's once again sort out the fact from the fiction.
All wine improves with age
This is not true of all wines, maybe the grandest 5%, but in truth, most wines (especially supermarket wines) are designed to drink when young, or within a few years of release. These wines, if kept too long, could lose their freshness and vibrancy. Ageing a wine depends on a lot of factors, such as the grape variety, the techniques used in production and storage conditions. Wines high in acidity, tannins or sweetness can benefit from ageing. If you are unsure, take advice; a decent wine merchant can point you in the direction of wines worth holding onto and wines you can drink now.
Red wine is more serious than white
Some whites can be every bit as complex as red wine and some of the absolute best can actually age for longer. Certain white Burgundies, riesling, chenin blanc and vintage Champagnes, these wines from cool climate regions are good examples of wines that can age further in the bottle, developing complexity and depth (see also above).
It is not to be looked down on as inferior to red, simply different. The world would be a very dull place if we all liked the same wines, that’s for sure.
When, in a restaurant, you are given a small amount of wine to taste, it's to see if you like it
This is absolutely not the case. It is for you to check firstly, if it is the wine you ordered, that it is being served at a temperature you are happy with. But most importantly, it is for you to check it's not faulty. This would be the only reason for you to reject it.
The heavier the bottle, the better the wine
There is absolutely no correlation between wine quality and bottle weight. It’s purely an aesthetic decision, designed to trick you. The same goes for the punt (indent at the bottom). This was added for stability in transport (especially for Champagnes, with the extra pressure); it is not indicative of superiority.
Bottle production and transportation of bottles are the biggest contributors to the wine industry's carbon footprint. A lot of work is going on in research and development to produce lighter bottles or alternative packaging for this very reason.
Final thoughts…
As with all things regarding wine, it's important to remember that wine is about what you enjoy (responsibly, obviously). I have said it before, context matters. Where you are, who you are with, what you are eating, what mood you are in can all affect how you feel about what is in your glass. What is special to you is more important than what you think you ‘should' be drinking. That said, I love learning more and trying new things, hopefully the more we learn the less scary that choice will be, and maybe we can find a new ‘favourite’ along the way.
Recommendations
Chapel Down English Sparkling Rosé NV
As you may have guessed already, I do love English wines, especially sparkling ones. I went to a local wine tasting with my daughter this month, highlighting the wines of Chapel Down. I really enjoyed their sparkling rosé (non-vintage), refreshing, easy drinking, but had lovely toasty notes and wild strawberries. Made with mostly pinot noir, some Pinot Meunier and a touch of chardonnay, just like a typical rosé champagne, using the same method. It went really well with the harissa roasted carrots it was paired with.
Available at Waitrose £34
I’m afraid that is all I have for recommendations as I was doing Dry January, I enjoyed this night off though, so maybe it was more of a damp January!
Cin cin et salute a tutti,
Ange
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