Some common thinking about wine is really common misinformation — common myths that aren’t true. The wine world is a complicated one, full of subtleties which require you to be an experienced wine taster in order to truly enjoy and appreciate. Or at least, that is what wine critics and sommeliers would like you to think The following 3 wine myths have been busted.
Wine must be served at room temperature
Today, room temperature generally means somewhere from 72 degrees Fahrenheit and up. That is not wine country. At warm temperatures, wines begin to go out of balance. They show off their alcohol and tannin and loose the focus that their acids give them. If you want to get the most out of your wine, serving it cooler will always be better.
Sweet Wines Pair Well with Dessert
You’re supposed to break out your Ports and Sauternes with sweet desserts, right? Wrong! Sweet wines works much better with savoury foods like cheese or liver pate. There are exceptions, of course. A bitter chocolate cake can be lovely with a glass of Port. But in the end it’s all about your personal preference.
Wine Critics Know What They are Talking About
Wine critics can have a lot of experience and good palates. However, when wine critics taste wine they tell you two things: how good they think the wine is based on how they think the wine should be, and how much they like the wine. Those two things are inexorably linked and they don’t necessarily mean you’re going to get any useful information out of it. Learn to trust your palate. Ultimately, it’s the only one that counts.
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