November 19, 2013
Wine Myths
When I joined Coravin in June of this year, I was a blank slate. Over the past five months working here, I have been exposed to the world of wine; a world, I have discovered, that is more extensive and complex than I could have imagined. Learning about wine is intimidating to those of us who cannot pinpoint the origin and exact varietal of any given wine like a master of wine, but as I’ve discovered over the past several months, it does not have to be so.
We created a Beginner’s Series on our blog for those of us who are not experts, but want to learn more about wine and the enjoyment of wine. To kick off this series, I want to start with the basics, and help debunk some common myths and misconceptions regarding wine and its consumption. As a novice myself, I set out to find the top misconceptions about wine, and with the help of some internet research and the expertise of several Coravin coworkers (including our inventor and founder, Greg), I have some tips for our beginner blog readers!
1. Red wine should be served at room temperature.
- False. According to most experts, red wine is best served around 60-65 degrees Fahrenheit. “Room temperature” was at one time an accurate description for the temperature at which red wine is best served – back before the invention of indoor heating systems, when “room temperature” was that low!
2. All wine needs to be decanted or to “breathe” before drinking it.
- Not necessarily true. Many experts agree that most wine can benefit from decanting. However, there is a similar consensus that you can just as easily ruin a bottle of wine by decanting it too much.
3. Red wine with red meat, white wine with chicken and fish.
- Not always. From what I can understand, this is a good rule of thumb. Bold reds with gamier red meats, and lighter whites with lighter white fish. However, depending on how a dish is prepared, the flavor profile can vary, requiring a different wine pairing. For example, fattier fish like tuna or salmon can often go well with a red with softer tannins like Pinot Noir, while some pork dishes are paired well with a dry Riesling or a Pinot Gris.
4. Wine gets better with age.
- Not usually. I think this is one of the more common myths about wine consumption. In reality, more than 90% of the world’s wine production is meant to be consumed within 1-2 years. Only about 10% of the world’s wine production actually will benefit from aging.
5. You need to be an expert to appreciate wine.
- Clearly this is untrue. I am no expert, but I certainly enjoy wine. And I’m really enjoying learning about wine. Working at Coravin has given me the opportunity to dive headfirst into wine, as an industry, as a culture, as a lifestyle. The only way to learn is to just start drinking!
Try it - and a a test save that last glass worth in the bottle and have a sip. Pretty disgusting! Then you can appreciate what the difference is when you decant the sediment or you just slosh it around and pour.
BTW the Coravin can be used with the bottle remaining in the rack or in same horizontal rack position by placing it in a decanting basket or cradle without disturbing the sediment.
One last thing - most red wines (that come in glass) do get better with aging - and well over 2 years. Who gave you that bit of info? Try a (decanted) bottle of 1984 Heitz Martha's Vineyard (Napa) or a 1999 Chateau Lynch-Bages Paulliac (France) and compare to a 2012 vintage of either and you will be singing a completely different tune ;)
You have a lot to learn - I hope your boss gives you a good research budget so you can delve into the joys of wine a bit more!
Posted by Kelly on April 25, 2014