Wine Myths Debunked By International Wine Challenge

Wine can sometimes be confusing, right? Cote de what now? This style goes with this food, you should serve it at this temperature...all these 'rules'! But, my friend.... rules were made to be broken. The International Wine Challenge is all about demystifying the sometimes heady world of wine, to make sure you get the most enjoyment out of your wine, however you like it. So here is a list of some wine myths we think deserved to be debunked. Now, pop that cork....or screw cap :)

1. White wine goes with fish, red wine goes with meat

This adage is long out dated. When matching food and wine, you should consider the intensity of flavours and mouth feel of the whole dish, rather than sticking rigidly to red or white. Experiment! You should think about how the dish is prepared, which sauces and flavours are present. Turbot with ratatouille would be crying out for a light red like a Pinot Noir, while Chicken with a light white sauce would be the perfect partner for a crisp white. With more bright and complex whites, and light and delicate reds than ever before, you could be missing out on a world of pleasure by sticking to the old rules.

2. Wine always get better with age

It is often thought that the ability of age well is the sign of a quality wine but in fact the majority of wines are designed to be drunk within a year of being bottled. Many styles such as Marlborough Sauvignon Blanc suit being drunk young, and have excellent examples from 2013 vintage, and soft juice reds are usually much better young than aged.

3. Sherry is for old people

Sherry has had an image problem for decades. The drink of the elderly, associated with 1970’s dinner parties and trifle. BUT in recent years Sherry has had a big revival, particularly amongst younger drinkers. Marks & Spencer reported sales were up a third in 2013 on the previous year, and specialist sherry bars are popping up and sherry and food pairing is a huge trend.

4. You should open the bottle the "let it breathe"

This myth does have some truth to it. Allowing some time for red wines to be exposed to the air will help open up its flavours. However, the potential for wine to be oxygenated within an open bottle is very limited due to the narrow neck. The best place to aerate a wine? Your glass (if you can wait to take that first sip!). The glass should preferably be one with a rim that curves back in on itself, it also shouldn’t be too full, so that it can breathe properly.

5. Vintage champagne is better than non-vintage

Not always. Champagne houses have a signature taste which many people love. So their non-vintage champagnes will be a blend of different vintages designed to achieve the iconic flavours. So if that is what pops your cork, non-vintage is the way to go.

6. Red wine should always be served at room temperature

This wine ‘rule’ stems from the 19th century when Victorian houses were considerably cooler than today’s homes which are often at least 21 degrees. Red wine should never be served over 20 degrees, with lighter styles such as Pinot Noir cooler still. Top tip? Put the bottle in your fridge for 15-20 minutes before serving to bring it closer to cellar temperature.

7. Expensive wines are better wines

In the UK with our high level of duty on alcohol, it is true that it is difficult to get a good wine at the very bottom price points (for example a £4.99 bottle of wine is over 50% duty). However, like many things in life from handbags to whisky, you will pay a premium for a luxury name. So check out lesser-known producers, wines from different countries and you might find a real steal! There are so many great value wines available nowadays that you don’t need to spend a bomb to get a fantastic wine. If you find a wine you love which won’t break the bank, it will taste even better!

8. A screw cap indicates lower quality

Corks only started being used in the 17th century, before this wine was kept in casks at your local wine merchant and would go off within a few months. Cork are still the traditional stopper for wines that are to be laid-down (aged), but as the majority of wines are created to be drunk within a year of bottling, this belief is debunked. Screw caps make the perfect wine closure; no taint, no oxidation, no need to carry a corkscrew and easy to reseal. Perfect!

9. Rosé is just for girls

Rosé. The sickly sweet tipple of Essex girls, right? WRONG! After years bad press, Rosé, particularly dry Rosé, is really having a renaissance. It now accounts for a record one in eight bottles of wine brought in supermarkets and off-licences, up from one in 40 in the year 2000.