So does a teaspoon in a champagne bottle REALLY stop it losing its fizz?
This weekend is the Ascot Food and Wine Festival, so to publicise it they had the idea
of asking some wine buff types at Bibendum, who are hosting the event, to demystify some wine myths. They are actually super-interesting and useful so I thought I’d share them with you.
Myth 1: The older a wine, the better it tastes
Reality: Most wines are made to be consumed within a year or two of their release, therefore if they are left to age they may go from fresh to stale over time.
Wines with concentrated fruits, solid acidity, and structured tannin can age well. High quality (and pricey) grand cru Bordeaux is one example. Depending on vintages and producers, they can age for 10-30 years, but these wines account for less than 10% of the total global production.
Myth 2: White wine goes with fish, red wine goes with meat
Reality: This is a guideline, not a rule. The best wine for a grilled salmon steak is probably a light red — like a Pinot Noir or a Bardolino — and not white at all. Veal and pork do equally well with red or white wines, depending on how the dish is prepared. And what can be better with sausages on the barbecue than a cold glass of rosé?
Myth 3: Red wine should be served at room temperature, white wine should be served straight from the fridge
Reality: The real idea behind ‘room temperature’ for red wine was getting it to around 60F or 15.5C, the typical temperature of a room when this idea was conceived. Many professionals agree, the best way to enjoy wine if you don’t have the luxury of a temperature controlled storage device, is to put your red wines in the fridge for about 5 – 15 minutes before consuming, white wines about 20 – 30 minutes and bubbly should be colder.
Myth 4 : Champagne and sparkling wines should be served in a flute
Reality: Try a white wine glass instead. The rim of the glass is narrower than the midpoint and therefore permits the drinker to get more of the aroma than a traditional flute, while still not having too much surface area to cause the Champagne to quickly lose carbonation.
Myth 5: Putting a spoon in a bottle of sparkling wine will preserve the bubbles
Reality: You’re better off jamming a cork back in there and keeping it chilled in the fridge.
Myth 6: The legs of the wine is an indication of its quality
Reality: It’s very common to see someone get a glass of wine tilt it, look at what’s left on the glass and come up with some theory relating to the wine’s quality. The reality is seeing the legs can be affected by the thickness of the glass, the type of glass and how it was washed. They are not a sign of quality.
Myth 7: Red wine and cheese are made for each other
Reality: It very much depends on the cheese and wine! There are many cheeses that work superbly with wine, but some strong cheeses are way too overwhelming. There are also cheeses which will match excellently with a white wine, for instance you wouldn’t necessarily pair a red wine with a creamy brie, but a full-bodied Chardonnay might work perfectly.
Myth 8: ABC Anything but Chardonnay
Reality: It is a myth that Chardonnays are typically oak tasting and not crisp or fresh. Depending on the style of winemaking you can find Chardonnays that don’t have any oak and offer a refreshing flavor. If you enjoy a crisp white wine, you can certainly find a Chardonnay to suit your tastes. It’s also worth noting that Chardonnay is one of the main grapes in many Champagnes.
Myth 9: Chianti is a ‘low class’ Italian wine
Reality: That Chianti is considered a downmarket Italian wine is a misconception that has been around for years. In truth, Chianti Classico is usually considered one of the top wines of Tuscany. It all depends on who makes it
Myth 10: A screw cap wine can be corked
Reality: Screw cap wines can be faulty, but not corked.
Bibendum is hosting the Festival of Food and Wine at Ascot Race course on Saturday 6th September – Source link