Sure, the fact that it tastes wonderful is all somebody really needs to know to enjoy a glass of wine. But as a wine lover, I try to learn as much as I can about what I'm drinking. I watched a film about wine over the weekend --a movie called Bottle Shock-- which made me realize I knew less about wine than I thought I did. The movie's story? A blind wine tasting by wine experts in France in 1976, which was intended to confirm that no wine could beat France for quality. Everybody in the movie (which was based on a true story) simply assumed that France would have the best wines in the world-- but in the tasting France was beaten out by California wines.
Whether French or California (or Spanish or Italian or Australian) wines are best is, of course, just a matter of opinion. But watching the movie got me thinking about some of the other things people tend to assume about wine, whether they're amateur tasters like me or experienced connoisseurs.
Describe yourself as a "wine nut" on your internet dating profile and want to make sure your wine knowledge is based more on fact than myth? Read on for 6 things most people think is true about wine... but actually isn't.
1. The sulfur in red wine will give you a headache.
Some people actually have sulfur allergies. And when those people drink wine, which generally has plenty of sulfites, it makes them feel less-than-wonderful. However, very, very few people actually have sulfite allergies. So when you get a headache after drinking an entire bottle of red wine all by yourself (I'll pretend I wouldn't know that from experience myself), it's not sulfites that are to blame. It's simply the onset of a hangover, and you're probably just dehydrated. Alternate every glass of wine with a glass of water. When you feel a headache coming on, it's time to re-hydrate. It's that simple.
2. White wine goes with seafood and poultry, red wine goes with meat.
Despite this general belief, the truth is that types of wine don't necessarily go with types of foods. What types of wine do go with, however, is the flavors in those foods. It doesn't matter if you're having a nice filet of fish, for instance. That fish doesn't necessarily mean you should pick up a white wine. If you're serving it simply, yes, a crisp white would be best. But if you're covering it in a dark, rich sauce, you'll want to opt for a red. It's all about the flavors in the entire meal, not the "weight" of the meat you're using.
3. Wine gets better as it ages.
Have you had a bottle of Gallo Cabernet sitting in your cabinet for 10 years, and are waiting for a special occasion to open it? You should probably throw it away. The truth is, most wines do not age particularly well. The wine-makers age them for an optimal amount of time, and then put them on the store shelves. Of course, some very special wines to have the ability to age well, and are best left for years or even decades before drinking. Have doubts or questions about when it's best to drink your bottle? Ask somebody at the wine store for tips on aging. Most wines are at their best right away; others should be purchased far before you plan to drink them.
4. Bordeaux, Burgundy, Rioja, and Chianti are types of grapes.
Less experienced American wine drinkers accustomed to California wines generally associate the name of a wine with the grape. But while that naming strategy does work for some regions, in most of Europe, a wine is referred to by where it came from, not what it contains. Bordeaux, France, Rioja, Spain, and Chianti, Italy are all wine-growing regions. There are very strict rules in these regions about what sorts of grapes can be used in the wine. Oftentimes, a wine from a particular region will contain a particular mix of grapes; that mix isn't always indicated on the bottle, but is something you will learn over time.
5. Every type of wine needs a glass of its own.
Trying to expand your wine knowledge and think you need to invest in a dozen different kinds of wine glasses? Don't bother. If you want to smell and taste wine properly, just be sure you have a generous glass that tapers at the end in order to hold the aromas of the wine in the glass (glasses with wide openings will let all that wonderful scent out). Other that that, many experts agree that fancy glasses for specific wine varieties just aren't necessary.
6. Corks are the only good closures.
Ever put a bottle of wine back on the shelf because you've seen it comes with a screw-top closure? You might be making a mistake. While corks are the most classic closure and make for the most satisfying presentation, screw-top wines are not only perfectly acceptable closures, they can also be more effective at keeping air out of the wine. Trying to figure out if that screw top means you should skip that bottle? Look at where the wine is from. If it's from the old wine country (Spain, France, Italy, etc.) you'll want a cork, as that's what good growers there use. But if it's from a newer wine-growing region, such as California or Australia, it may be just fine.
