Do you really know wine? In an era where "fake news" is rampant on the web and social media, be careful not to take every piece of information as the absolute truth. Wine, or more precisely its consumption, is often under scrutiny. Sometimes deemed good, sometimes bad, here are the 10 most common misconceptions about France's favorite alcohol.
- Wine is bad for your health When consumed responsibly, wine is actually beneficial to health. Several studies have shown that moderate consumption of red wine, which contains anthocyanins, helps prevent certain types of cancer and reduces the risk of cardiovascular diseases.
However, be cautious about how studies are interpreted, as they often consider alcohol consumption in general (not just red wine) and include consumers from various countries or regions with differing societal and health conditions. This was the case, for example, with a large study made public in August 2018. For more details, we recommend reading this excellent article on the subject from Vitisphère.
Generally speaking, it's important to remember that no alcohol consumption is entirely risk-free, and it should definitely be consumed in moderation.
- Sediment is a flaw in wine Sometimes wine contains suspended sediments, also known as deposits. It’s rare to find deposits in young wines, especially if the wine has been filtered.
Sediment is a natural component of wine that appears over time. Simply decant the wine before serving.
- Rosé wine is a mix of white and red wine The color of wine comes from the contact of the must (juice) with the grape skins. The most common technique to impart color to wine is by macerating the must (short for rosé wines and long for red wines) with the grape skins to extract anthocyanins (color pigments).
Champagne is one of the few appellations allowed to produce rosé by blending red and white wine.
- Old wines are better than young wines Old wines are not always a guarantee of quality; several factors must be considered:
- The techniques used in its production,
- Its evolution and storage conditions.
When in doubt about aging wine, it’s better to drink it too early than too late. In the first case, the wine may not be at its peak, but in the latter, it will be dead.
- Wine aged in oak barrels is better Using wooden containers during vinification and/or aging has become a sign of quality in recent years and a symbol of wine’s status.
The best cuvées are often aged in barrels, allowing the wine to gain more complexity.
However, wood is a material that needs to be carefully managed depending on the wine being produced. Not all wines can handle this type of container. Indeed, wood, especially when new, can overwhelm the wine with aromas of vanilla, coconut, caramel, or coffee.
- Price is a guarantee of quality When a winemaker aims to produce quality wines, it leads to costs that are reflected in the price.
However, some wines reach very high prices simply due to their rarity.
- Champagne is served in coupes or flutes We often serve champagne in coupes or flutes. Despite their aesthetic appeal, these glasses are not ideal for fully appreciating the aromas of this type of wine:
- Coupes have an opening that is too wide, dispersing the aromas,
- Flutes have the opposite problem, as they do not facilitate the diffusion of aromas.
We recommend using tulip-shaped glasses, which are perfectly suited.
- Red wine should be served at room temperature Serving wine at room temperature—meaning the temperature of the room—originated when rooms were not heated, and temperatures did not exceed 18°C.
It is preferable not to serve red wine above this temperature; otherwise, the wine will seem heavy, heady, and overly alcoholic.
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A wine labeled "old vines" is necessarily good Certainly, old vines allow for the production of more complex and concentrated wines, but this mention is minimally regulated. It means that the cuvée bearing this mention is made from the oldest vines in the vineyard. These vines can range from 20 to 120 years old!
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When I pour my wine into the glass and it bubbles, the wine has started fermenting again All wines contain some level—more or less—of carbon dioxide. When present in very low doses, it is not detectable by the tongue.
Some wines contain a perceptible dose that does not affect the taste but adds freshness. In this case, simply decant the wine and shake it firmly; the gas will disappear.