Top Myths About Wine Debunked
Updated: Sep 4
When it comes to consuming wine, everyone seems to have an opinion regarding how it should be enjoyed. From the texture and taste to the type of wine being consumed, nothing goes unnoticed. However, this has also led to quite a few myths regarding it that you shouldn’t buy into!
Here’s a list of a few of them.
Expensive Wines Are Better Wines
One of the biggest misconceptions people have about wines is that the more expensive a bottle is, the better the wine’s quality. Sure, the best wines can often be the more expensive ones, but this isn’t always the case.
The quality of the drink is determined by the ingredients and techniques used for its preparation, as well as storage and bottling methods. However, other factors such as the location it’s produced in, celebrity affiliations, wine variety, and its market image can all influence the price of the wine bottle in question.
Pricey wine is also often a sign of wineries amassing large profits from their products. Wine that costs $25 to produce may be sold for $50 to the distributor, and be tagged at $100 by the time it reaches the shelves of a fancy restaurant or wine store. The lengthy process impacts the price, but that doesn’t mean a $15 bottle is necessarily any less flavorsome than a $50 one.
Drinking Wine Causes More Hangovers
While a night of heavy drinking can result in a serious hangover, people often believe that drinking wine makes the situation even worse. This belief arises from the fact that wines typically contain sulfites.
However, hangovers aren’t exactly related to sulfites. While people do have sulfite sensitivities or allergies, the raging headaches and nausea caused after consuming alcohol aren’t attributed to them. Hangovers happen because of the dehydration caused by the alcohol itself, not because of the presence of sulfites. In fact, plenty of natural foods contain sulfites, including dried fruit, cheese, and certain vegetables.
Red Wine Should Be Served At Room Temperature
This was once considered to be the ideal way of serving red wine, but is no longer the case. The idea emerged in the late 19th century; Victorian houses had cool temperatures even during summer and as a result, could serve their wine at room temperature. However, with wine being sold globally and in all sorts of climates, room temperature is no longer the best metric to store and serve red wine by.
The new rule of thumb is that no red wine should ever be served at a temperature greater than 20 degrees Celsius, with 14–18 degrees being the optimum range. This helps prevent the unpleasant heavy taste it would otherwise have.
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