7 Common Wine Myths Debunked

In the wonderful world of wine – there are many tales about the delicious grape juice. Some stories have become legend while many common myths have also developed – but most of them with little basis.

In this article I look at 7 of the most common wine myths and why they may not actually hold water (or wine).

1. Myth: Expensive wine is always better.

Truth: Finding the ‘best’ wines is difficult because it is incredibly subjective. Different people will have different perceptions of good wine. The cost of a wine is a result of not only the cost of the production, but the rarity of the wine, transport, storage & costs of sale.

With that said – some studies have shown that enjoyment of a bottle of wine can have a high correlation with enjoyment – but that doesn’t mean it’s always better.

Some of my favourite wines – are ones that I’ve picked off a brilliant little (figurative) wine fair in France – Salon de Vins.  Here I’ve been able to find incredible wines well below where you’d expect their price points to be. 

2. Myth: Red wine should be served at room temperature.

Truth: There isn’t a hard and fast rule, but again – it depends on the wine….

Lighter bodied wines, like a Pinot Noir or a Gamay you should serve between 13-15°C. These are reds – that benefit from being slightly more chilled to preserve the more delicate flavours.

Medium bodied wines, like a Merlot or a Sangiovese you should serve around 15-18°C. Serving at these temperatures allow them to highlight the fruity & spicy characteristics of the wine

Full bodied reds like Syrah or Cabernet Sauvignon you should serve at a warmer temperature – between 18-21°C to allow their more complex flavours and tannins to come to the fore.

3. Myth: All white wine is best served very chilled.

Truth: It actually depends on the wine – when enjoying white wine, it’s important to serve it chilled – around 10-14c for fuller bodied wines. If you serve wine too cold you can take away some of the key flavor characteristics. Sometimes a slightly warmer (as mentioned) temperature can help open up the flavours.

On some sweeter wines – such as dessert wines like Sauternes, Tokai or even Ice Wines you want to serve these around 6-10 degrees to bring out the best in them.

4. Myth: The cork determines the quality of the wine.

Truth: While a cork can help show the age of a wine, it does not determine its quality. One of the biggest misconceptions about wine is only good wines use corks. Corks in wine is an important part of the story to some of the old-world wines. Wines like Burgundy & Bordeaux are helped by slow ageing to improve their character and the slow oxidisation provided by a cork.

Today – many renowned wine makers are increasingly turning to screw tops as a way of preserving the quality of their wine – particularly if they are younger wines – or designed to be drank sooner.  Some of my favourite wines are stored in screw-top bottles.

5. Myth: Decanting wine is only necessary for older wines.

Truth: Decanting can benefit many types of wine, not just older ones.  Many wines benefit from opening up a little more through a decanter.  Aerating younger wines can help them release their flavours as well.  Especially on older wines it’s worth testing – drink a wine as soon as it’s opened, then decant it and see how the flavour profile changes.

6. Myth: Champagne should be served in flutes.

Truth: Flutes are the most common glass to drink Champagne, but they aren’t the only option.

So much of it depends on the vibe you’re going for.  Tasting is often done in a standard white wine glass, while tulip glasses can help you take in the flavours.  Saucers are also made quite famous in the films and in popular culture. 

7. Myth: Once opened, wine needs to refrigerating.

Truth: This myth depends on the type of wine. Red wines need to be stored at or about room temperature and can be re-corked if needed to save their flavour for a short amount of time. White wines and rosés should be chilled and probably need to be enjoyed within a few days of opening.

It is worth noting though – any wine will start to give up it’s flavour and start to turn to vinegar after a few days. 

Bonus. Red wine can’t be served chilled.

This is perhaps one of the most common wine myths going around. In fact there are a few types of red wine that you can serve chilled. Enthusiasts can enjoy wines like Beaujolais, Pinot Noir, and Fleurie straight out of the fridge. Australian winemakers are also making some incredible sparkling Shiraz bottles that are designed to be served chilled – and they are well worth checking out!