It's time to set the record straight! Wine is a rich and complex universe, making it difficult to master all its aspects. It's no surprise that during discussions with friends and family, you might find yourself thinking, "But why have I heard the opposite before ?"
To clarify, here is a non-exhaustive list of the most common misconceptions... along with their explanations !
"The older the wine, the better it is"
👉 Reality :
Contrary to popular belief, not all wines are meant to age. A wine's aging potential depends on several factors, and it is often the most complex and well-crafted wines that benefit from long aging. Aging develops tertiary aromas, softens the tannins in red wines, and enhances the balance of white and sweet wines.
Alors, quels sont les facteurs d'un bon vieillissement dans le vin en lui-même ?
- Reds : Wines rich in tannins, such as grand crus from Bordeaux, Burgundy, or the Rhône, are particularly well-suited. Tannins, derived from seeds, skins, or new barrels, ensure their aging potential.
- Dry Whites : High-acidity wines, like grand crus of Chenin Blanc or Riesling, age well, especially in Burgundy, Alsace, or the Rhône Valley.
- Sweet Whites : The high sugar content in wines like Sauternes (e.g., Château d’Yquem) guarantees their longevity.
- Sparkling Wines : Vintage cuvées, especially Blanc de Blancs made from Chardonnay, age elegantly, like the Blanc des Millénaires by Charles Heidsieck.
To build a wine cellar, focus on renowned appellations like Bordeaux, Burgundy, or the Rhône, and choose quality producers. If your goal is to save a wine for a special occasion (wedding, anniversary, etc.), opt for reliable and balanced vintages, especially from sunny years like 2016, 2018, 2019, or 2020 !
2. "Red wine should always be served at room temperature"
👉 Reality :
Serving temperature plays a crucial role in wine tasting. Serving a wine too warm or too cold can alter its aromas and balance, potentially disappointing your guests. Here’s what you need to know to avoid mistakes :
Sparkling Wines : 6-10°C (43-50°F) for classic crémants and champagnes, 10-13°C (50-55°F) for exceptional cuvées.
Sweet/Fortified Whites : 10-13°C (50-55°F).
Dry Whites : 8-10°C (46-50°F) for crisp whites, 10-13°C (50-55°F) for round and smooth whites.
Rosés : 8-10°C (46-50°F).
Reds : 14-16°C (57-61°F) for fruity reds, 16-18°C (61-64°F) for tannic reds.
Lower temperatures enhance acidity and freshness, while higher temperatures soften tannins and intensify aromas. A poorly served wine can lose its balance and appeal.
3. « A plastic or screw cap means the wine is of poor quality »
👉 Reality :
Cork and synthetic closures each have their advantages and disadvantages, influencing the choice based on the type of wine, intended aging time, and personal preferences.
Cork, a natural and renewable material from cork oak, is valued for its permeability, which allows slight oxygenation essential for the aging of certain wines. However, it carries risks like cork taint, caused by TCA, which can affect one in twenty bottles.
Synthetic closures, introduced about twenty years ago to address this issue, are more economical, durable, and fully recyclable. They eliminate the risk of TCA contamination, but their airtight seal generally limits oxygenation, making them less suitable for aging wines. However, innovative models now allow for controlled aging.
While cork is prized for its natural properties and role in wine maturation, synthetics are appreciated for their reliability, cost, and customization options. The choice depends on the producer's expectations, intended use, and sometimes environmental or aesthetic considerations..
4. « White wine can only be made from white grapes »
👉 Reality :
The color of a wine comes from the grape skins, which are rich in anthocyanin pigments in red varieties. Thus, white wine can be made from red grapes if the berries are pressed immediately after harvest to avoid maceration, a common practice for sparkling wines. The intensity of a wine's red color depends on the duration of skin contact with the pulp: the longer the contact, the more colored the wine. Only teinturier grapes, like Alicante Bouschet, have colored pulp, but these varieties, once used to color table wines, are of lower quality and excluded from appellations. High-quality grapes, regardless of color, have white-green pulp that produces clear must.
In Champagne, the red grapes Pinot Noir and Pinot Meunier predominantly compose the wines, which are often white due to direct pressing. Blanc de Noirs champagnes are made exclusively from these red grapes, while some traditional champagnes, called "œil de perdrix," have a rosé tint due to slight maceration. Additionally, some white grapes, like Pinot Gris or Gewurztraminer, have colored skins, but their wines, though more golden, remain white due to direct pressing.
5. « Sediment in wine means it is bad »
👉 Reality :
First, remember this : sediment is purely an aesthetic issue. The big mistake would be to discard the wine, thinking it is spoiled, when it is still perfectly drinkable! These crystals do not affect the taste or quality of the wine. They can appear in all types of wines: reds, rosés, or whites, and pose no risk to the consumer. This phenomenon is simply due to tartaric deposits, a natural form of tartar that develops, especially after a sudden temperature change.
However, if your wine is cloudy, it may sometimes indicate a restart of alcoholic fermentation or protein instability, which could affect the wine's quality.