Dismantling myths: the 5 great lies about wine

There is no doubt that wine is one of the products most valued by consumers since ancient times. In this sense, perhaps for this reason, it also has a large number of false information that is already part of its own history, directly associated with its most characteristic essence.

Lies that have settled in the popular imagination as truths rather than absolute, if only because the tradition is responsible for reinforcing them progressively. Therefore, these fallacies can, in many occasions, hinder the correct enjoyment of a good wine. 

It is true that, for centuries, wine was considered a drink within the reach of a few, although, at present, its consumption has been democratized. In this way, it is very important to break myths and false beliefs in order to get the most out of each bottle, without needing to be great experts in the field or having large amounts of prior information. Take note and learn to recognize the following big lies about wine.

You always have to serve red wine at room temperature

It is not true. So that you can appreciate all the qualities and properties of this complete beverage, the wine must be consumed at the right temperature in each case. For example, red wine aging must be around 16 ℃, while red wine is about 17 ℃ and white wine, a little less, around 8 ℃.

Red wine for meat, white wine for fish

One of the most classic myths. Faced with this situation, the key lies in the marriage. The idea is that you can taste the whole both the dish you’re going to taste, and the wine you’re going to drink, and later, mix both elaborations and products without the taste of any of them being blurred on your palate. The objective is clear: to enhance flavors, not counteract them.

The most appropriate thing is to combine the intense flavors with full-bodied wines and those that are slightly more light, with milder wines. Today, the variety in the world of wine is such that it is possible to accompany certain meats, such as chicken, with white wines; and fish with more power of nuances in the mouth, like tuna, with red wines.

The expensive wines are the best, the cheap ones are bad 

Another lie par excellence in terms of wines. The price is not one of the determining factors in the final quality of a wine. Yes, it is true that the greater your aging, the higher the final amount in the market. However, this does not mean that, for example, a young wine or a wine that has barely remained for twelve months in barrels is of poor quality. Nothing is further from reality.

The wine gets fat

This statement is not true. It is true that a glass of wine of 100 ml provides about 75 kcal, but, however, the calories themselves are not those that fatten, but the material itself, or what is the same, if these are transformed into fat or not . In other words, the way the body processes them can cause those calories to be absorbed or immediately transformed into energy.

It is convenient to leave the wine open for a while before serving it

Misinformation that is widespread among society. The wines that need oxygenation before consumption, must be deposited in a decanter and from there, be served in the glass. In this way, a greater part of the wine remains in contact with the air, something that does not happen in a smaller mouth bottle. Therefore, it is useless to leave the wine open a few minutes before appreciating its aromas on the table. It is advisable to leave the wine open for a while before serving it.