Purple Palate Blog

5 Wine Myths

wine-glassesWine is a beloved beverage the world over.

 

So it’s no surprise that with such a worldwide recognition that wine has been the victim of a few less-than-true myths. We decided to look at five common wine myths that just don’t seem to go away that need immediate debunking.

 

 

1. Wine must be served at room temperature

 

This rule was applicable back in the 19th century when room temperatures were more around 17° celsius or less. Now, however, the average room temperature is more around 21° or more. Because of this, it’s not uncommon to simply chill your wine in the fridge for about 15 – 20 minutes before opening it.

 

 

2. Wine must breathe for best quality

 

There are certain wines where opening the bottle and letting it breathe for a while helps it reach its best quality but, overall, the majority of wines do not require this treatment – nor do they require decanting. It will always be more likely that you can simply open the bottle and enjoy the wine than it is that you’ll have to let it breathe.

 

 

3. All wines get better with age

 

This is still applicable to certain wines but most wines these days do not get substantially better with age. Most wineries now create wines to be consumed between 1 to 4 years of their making. Red wines probably won’t outlast four years while whites should be consumed within about 2 years.

 

 

4. Wine cellars are necessary to maintain good wine

 

As long as you have a place where the wine can rest with minimal temperature changes and moisture, you really don’t need a wine cellar to ensure wine keeps. A good wine stack in a consistent environment will do the job just as well.

 

 

5. The French created Sparkling Wine

 

While there is absolutely no doubt that the French created champagne, they weren’t actually responsible for creating sparkling wine. Almost 19 years before monk Dom Pérignon created champagne, sparkling wine came into being in England. However, Dom Pérignon is still responsible for many of key elements of the champagne style such as blending different grapes and vintages and using corks and metal foil to cause a secondary fermentation process.

 
What other myths do you know about that deserve debunking? Share them with us in the comments.

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Purple Palate supports the Responsible Service of Alcohol. New South Wales: Liquor Act 2007. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Victoria: WARNING: Victoria Liquor Control Reform Act 1998: It is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $7,000), for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $600). WARNING. Under the Liquor Control Act 1988, it is an offence: to sell or supply liquor to a person under the age of 18 years on licensed or regulated premises; or for a person under the age of 18 years to purchase, or attempt to purchase, liquor on licensed or regulated premises. South Australia: Liquor Licensing Act 1997, Section 113. Liquor must NOT be supplied to persons under 18. Queensland: Under the Liquor Act 1992, it is an offence to supply liquor to a person under the age of 18 years. ABN 79 089 224 493. Licence No 82612