Top 10 Wine Myths – These Facts May Surprise You

Top Ten Wine Myths Revealed

Wine trivia can spark lively discussions among enthusiasts. Debunking common myths not only educates but also enhances your appreciation of wine. Here are the top ten wine myths, clarified for you and your wine-loving friends.

1. Aged Wine Is Always Better Than Young Wine

Not all wines improve with age. Many are crafted to be enjoyed young and don’t require aging. Typically, only red wines with high tannins, such as Cabernet Sauvignon, benefit from extended aging. Some white wines, like Rieslings, may also improve with time, but most are best consumed young. Certain wines may even deteriorate with age, while others remain largely unchanged.

2. Red Wine Should Never Be Chilled

Some light red wines, like Beaujolais, are enhanced by chilling. Beaujolais Nouveau, made from each year’s harvest, was originally produced for winery workers but gained popularity in local bistros. Today, festivals worldwide celebrate its release, often serving it chilled to highlight its fresh, fruity flavors.

3. “Reserve” Wines Are Always Top Quality

In the United States, the term “reserve” on a wine label lacks a legal definition and is used at the winemaker’s discretion. While it often denotes a special bottling, the vineyard’s reputation significantly influences the wine’s quality and price.

4. Wines With Sulfites Cause Headaches

Sulfites cause headaches in only about one percent of the population, typically those with asthma. Sulfites occur naturally in wine, and winemakers worldwide add small amounts as preservatives. Only U.S. labels note sulfite content, which is higher in white wines than reds.

Other headache triggers include:

• Histamines: Found in higher concentrations in red wines, histamines cause blood vessel dilation in the brain. They’re also present in aged and fermented foods.
• Tyramines: Present in cultured foods like cheese and yogurt, as well as fermented products like wine, dark beer, soy sauce, and chocolate. Tyramines constrict blood vessels.
• Congeners: Organic compounds from fermentation that contribute to wine’s flavor. In the bloodstream, the immune system treats them as toxins, releasing cytokines. These are more common in red wines.
• Prostaglandins: Naturally occurring compounds that trigger pain and arterial dilation, potentially causing migraines.
• Sensitivities to Production Elements: Some individuals react to specific woods or chemicals used in winemaking processes.

5. All German Wines Are Sweet

German wines vary widely, from bone-dry to very sweet, much like wines from other regions. Look for “trocken” on the label to identify dry German wines.

6. Screw Tops Indicate Cheap Wine

Many wineries now use screw tops to prevent cork contamination. Even premium, high-priced wines may feature screw tops for quality assurance.

7. All Wines Need to Breathe

Breathing is primarily beneficial for wines requiring further aging. Exposure to air softens tannins, but this step is unnecessary for most young wines.

8. All Wines Have the Same Alcohol Content

Alcohol levels vary based on the sugar converted during fermentation. Some wines are fortified with additional alcohol to increase their strength.

9. Expensive Wines Are Always Better

Wine prices depend on factors like vineyard land costs, packaging, grape varieties, aging methods, and the winery’s reputation. A high price doesn’t guarantee superior taste, and you may find exceptional value in less expensive bottles.

10. Zinfandel Is a Pink Wine

Zinfandel is a red grape, though its name is often associated with the popular blush wine, White Zinfandel. Many excellent red Zinfandels showcase the grape’s robust character.