Cover Wine being poured into a wine glass (Photo: Getty Images)
Wine being poured into a wine glass (Photo: Getty Images)
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We’re clearing up some of the most common misconceptions about wine
Wine, one of the most cherished and popularly consumed beverages on the planet, often carries with it a set of unwritten rules believed to be essential for ideal enjoyment. With the nearly uncountable number of grape varieties and new wine bars popping up around the city, it’s no wonder how the world of wine can seem intimidating.
You’ve probably heard the rigid rules of wine pairings or have opted for a more expensive bottle in hopes of better pours. We’re shedding light on some of the most widely believed myths surrounding this time-honoured drink so you can expand your vino palate with ease, from dreaded sulphite-induced hangovers to why you don’t really need a corkscrew.
Read more: Wind down after a long day at these natural wine bars
Wine never spoils
Above Wines in a wine bar (Photo: Dupe Photos)
Wines in a wine bar (Photo: Dupe Photos)
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Not all wines age like, well, fine wine. Contrary to popular belief, wine can and does spoil. While it might not rot in the same way as fresh produce, wine exposed to air can oxidise, leading to less than desirable flavours and aromas.
Improper storage conditions, such as excessive heat or fluctuating temperatures, can also damage wine. To ensure your wine remains in prime condition, store bottles in a cool, dark place and consume them within a reasonable timeframe once opened.
Sulphites cause hangovers
Above Natural wines from Grape Republic (Photo: Instagram / @graperepublicinc)
Natural wines from Grape Republic (Photo: Instagram / @graperepublicinc)
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Sulphites, naturally occurring compounds used as preservatives in wine, have long been blamed for causing hangovers. However, the real culprits are more likely the alcohol itself and other byproducts of fermentation. Studies indicate that sulphite sensitivity affects a small percentage of the population and typically results in allergic reactions rather than hangovers.
Natural or low-intervention wines which are sulphite-free will still cause headaches and hangovers if consumed in large amounts. Drinking in moderation and staying hydrated are key to avoiding next-day discomfort.
See also: Eco-drinking: The difference between organic, biodynamic, and natural wine
Always pair meat with red wine and fish with white wine
Above Red wine paired with steak (Photo: Getty Images)
Above White wine paired with halibut (Photo: Getty Images)
Red wine paired with steak (Photo: Getty Images)
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The traditional pairing rules of red wine with meat and white wine with fish are not as dichotomous as they seem. While certain combinations can enhance the dining experience, personal preference and the specific flavours of the dish play significant roles.
For instance, a dry Riesling can beautifully balance the robust flavours of gochujang-marinated meats, while a Pinot Noir can pair excellently with rich, fatty fish like salmon or trout.
Budget-friendly wines are bad wines
Above Choosing wine at a grocery store (Photo: Getty Images)
Choosing wine at a grocery store (Photo: Getty Images)
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Price does not always equate to quality when it comes to wine. Many affordable wines are made with the same care and attention as their pricier counterparts. Wines with screw caps often fall into this category and are overlooked in favour of corked wines. In actuality, screw capped wines can be just as good as corked varieties.
Hole In The Water’s acclaimed Sauvignon Blanc proves an affordable bottle that also happens to have a screw cap—so you won’t need to hunt for a corkscrew in the back of your kitchen drawer.
Red wine should never be chilled
Above A glass of red wine (Photo: Getty Images)
A glass of red wine (Photo: Getty Images)
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The notion that red wine should always be served at room temperature is outdated. Many red wines benefit from slight chilling, especially in warmer climates or during hot weather. Lighter reds like Beaujolais or Pinot Noir can be refreshing and more vibrant when served slightly cooler than room temperature. Experimenting with different serving temperatures can reveal new dimensions in your favourite reds.
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
