Don’t let some snooty ‘wine snob’ scare you away from all the fun you can have by exploring wine. There are countless varieties of wines that you can learn about and try. It can be very relaxing to have some friends over, open up a bottle of your latest ‘find’ and sit back and enjoy the company and the wine.
Today more than ever a lot of the old ‘rules’ about wine just don’t matter. The single most important rule you need to remember is that you are supposed to enjoy your wine. It doesn’t matter how expensive it was or what you’re having for dinner. You need to enjoy the flavor of the wine you are drinking. There are several myths that make good wine trivia. These myths and truths are a great way to quiz your wine loving friends. Even though you may laugh at the myths described here, some people are still fooled by them. It is less likely for those who drink in moderation to require the services of alcohol intervention professionals , whose mission it is to make an alcoholic realize he or she needs help.
All Wines Have the Same Amount of Alcohol
The level of alcohol in a wine depends on the amount of sugar that has been converted during fermentation. There are also wines that have been fortified with alcohol to raise the alcohol content.
Old wine tastes better than new wine
Not all wines require aging. In fact, many wines are intended to be drunk young and they do not require aging. Typically, red wines that have high tannins are the only wines that require aging. There are also some white wines that will benefit from aging, such as Rieslings, but in general they are intended to be drunk young as well. There are also those wines that taste worse after being aged and those that will not change much at all.
Wine is More Complex Than Beer
Give me a break! I enjoy wine as much as the next drinker, and I appreciate the complexities and nuances of a truly fine zinfandel or sauvignon blanc, but how can a drink made from a single ingredient, grapes, be necessarily more complex in flavour than one made from a minimum of water, malt and hops and an almost limitless diversity of other ingredients? Ever find coriander or cumin notes in a wine? No? Well, you can in a beer.
Beer Makes You Fat
Anything you eat has the potential to make you fat, including beer. But where this notion becomes a myth is over which properties put the belly in your beer. Carbohydrates are often blamed, but they’re not as bad as people might think, as they contain lots of food value. The dual culprits are alcohol (which is the main source of calories in beer and, being devoid of food value, a good example of “empty calories”) and the resultant inactivity that virtually every drinker — beer and otherwise — experiences after a couple.
The More a Wine Costs, the Better It Is
The price of a wine depends on numerous factors. The land of the vineyard, the price of the packaging, the types of grapes that are used, how the wine is aged and the reputation of the winery or winemaker all have an effect on the price of a bottle of wine. You may find a fairly expensive bottle of wine and think that it will be good when in fact you wish you hadn’t spent so much on it.
Dark Beer is Heavy
Couldn’t be further from the truth, folks. Colour in beer comes purely from the grain used in its creation, with darker beers containing more toasted or roasted barley malt and paler beers containing less or no darker malts. And roasting malt doesn’t make it heavier or more caloric.
Draught Gets You Drunk Faster than Bottled Beer (or Vice Versa)
Here’s what gets you drunk: Alcohol. Whether it comes from bottled or draught beer, wine, cocktails or straight spirits doesn’t matter.
Wine lovers are snobs
Actually, most serious wine lovers are students of it and are quite down to earth. It’s the people that mask their ignorance with arrogance you have to watch out for. True wine lovers are passionate about continuing their wine education, and are willing to share their knowledge and a glass with anyone interested.
Ale is Stronger than Lager
The funny thing about this popular North American myth is that Brits think the exact opposite, with the perception in the U.K. being that way because best bitters normally sit around 4% alcohol by volume and lagers generally come in around 5%. The truth is that alcohol comes from the amount of sugars provided for fermentation and has nothing to do with whether that fermentation takes place at warmer (ale) or cooler (lager) temperatures.
Wine goes well with cheese
Contrary to common practice, great wines should not be accompanied by cheese. Cheese’s heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine. When the wine is bad, however, cheese is your great frined. It will make your wine taste better!