Does the size of the hole in the bottom of the bottle make a difference in the quality of the wine? The older the wine, the better. Really?
The wonders of the wine universe are almost equivalent to the fibs that people spread around. Over time, many rituals and myths were created that transformed the happy moment of enjoying a glass of wine into an accumulation of rules that, in most cases, are dispensable or simply unnecessary.
This causes many people to shy away from drinking fear of embarrassment or finding it too complicated.
Have you ever thought what a sin to miss the chance to taste a good wine because one day someone told you something nonsense?
To demystify some taboos and make you understand at once what the myths and truths about the world of drink are, Evino, an e-commerce specialized in wines where I’ve already made some good purchases, identified some taboos known by the population and gathered some special tips.
1. The older the wine, the better.
You’ve probably heard that phrase “just like wine, I get better over the years”. Some people actually get better, others have seen vinegar. Joking apart. Most of the wine production is designed to meet immediate consumption demand. They are wines from more recent vintages (up to five years old), fruity, soft, easy to drink.
A very small portion of wines is made to age, such as the famous Barolo, Brunello from Montalcino or a Pinot Noir from a major Burgundian producer. They are very expensive wines that need a long time to mature to reach their peak.
These wines become more expensive over the years and there are people who make money from it. So, if you are interested in drinking and not investing, you can stick with younger wines without fear of being happy.
If the bottle is heavy, the glass is thicker. In other words, more material was used, and the bottle is, consequently, more expensive. Guard wines use thick bottles to reduce the incidence of light (yes this influences the aging process) and to have a more resistant bottle, as the wine will be stored for a long time.
Does the thickness of the bottle make any difference for immediate drinking wines? No. The producer can choose a simpler bottle to reduce the final cost of the product.
Same story as the heavy bottle. Sincerely? I don’t know where the concave bottom myth came from – but it exists. I have already asked several producers from Italy, Chile and Argentina what this means, and they all told me: Nothing. It’s just a feature of the production line, but it’s certainly not to put your finger on.
By holding the bottle there, it can slip out of your hand and do damage. Hold it firmly, by the body of the bottle, even. That’s not enough to make the wine heat up, as some people justify.
You can write a master’s thesis on this subject. Cork is a natural material, taken from a tree called Sobreiro, present mainly in Portugal and which needs 25 years to be ready for the first extraction of cork. In other words, it is an expensive and finite resource.
But what does this have to do with wine? Cork is a type of material that allows a small exchange of oxygen between the liquid in the bottle and the external environment, an important process for aging wines. If you bought the wine and are going to drink it today or next week, the cork doesn’t matter. Synthetic stoppers and screw caps are more sustainable and cheaper.
Medium-dry wine is not sweet or more-or-less-sweet. The nomenclature does not help – but the truth is that wines labeled as semi-dry have, in most cases, the same perception in the mouth as a dry wine.
They are different styles but each one with its wonders and moments. The main difference between red wine and white wine is that the former has properties that come from the grape skin: color and tannin – that sensation of astringency that “dries” the mouth.
Tannin is a natural preservative and is therefore an important factor in wine longevity. Whites stand out for their freshness (technically called acidity) and, despite being wines mostly made for quick consumption, some have great storage potential. And more: life is happier accompanied by the delicious aromas of white wine.
There are many people who use alcohol content as an indicator of quality, but without understanding where this number comes from. Alcohol is the result of fermentation, which originates from the transformation of sugar in grapes by yeast. In other words, the more sugar the fruit has, the greater the alcoholic potential of that wine. Remembering that the sugar is from the grape – there is no addition.
Warm regions produce fruits with a higher concentration of sugar and, therefore, their wines have more alcohol. Red wines normally range between 12% and 15%, while whites are, in most cases, between 10% and 13%. But the fact is that the perception of alcohol in the mouth depends on many other factors, which go beyond the number stamped on the label.
Harmonization is very personal. There are basic guidelines but no rules. Red wines have tannins (that astringency feeling) and the fat helps to mask that feeling, hence the pairing with red meats. White and rosé wines are usually lighter, so they are usually indicated for white meats and other equally light dishes.
Now imagine a chicken parmigiana: frying, cheese, red sauce – a red will go very well. Another situation: Brazilian midsummer, barbecue by the pool and, instead of a full-bodied Malbec, how about an ice-cold sparkling wine? In short: matching is not an exact science, and you can eat/drink whatever you want.
In fact, the purpose of this ritual in restaurants is to check if the wine has any defects. The tasting is done quickly and there is no need (actually it sucks) to spend five minutes analyzing the wine and lecturing on aromas and flavors. If you’re not comfortable doing this assessment, ask the restaurant’s sommelier – it’s part of their job. What’s more: the label does not order the wine to be served for tasting to the man at the table, but to the person who asked, placed the order.
Myth. Rosé is actually a wine made from red grapes. During winemaking, the grape must (ie, the juice before it is fermented) is in contact with the skins for a brief period to extract just a little color and aroma.
Hey, my name is Wilhelmina! I'm an executive for a designer company. I love my job but also, I love to explore different things such as traveling and the amazing food that is available in those places. I also love all aspects of fashion and beauty and lifestyle itself I also like to express myself and that's where this blog comes in. A blog is the perfect medium for me as it enables me to share with you my heart and passion....Click to read on