Debunking Some Wine Myths
Is it important to smell the cork? Are the “legs” a sign of quality? Is older wine always better? There are persistent truths and myths, when it comes to wine. Let’s take a look at some of the most common ones.
Older Is Better
In surveys, this is one of the most pervasive misconceptions of all. In reality, the vast majority of wine is meant to be consumed within just a few years of the vintage date. Fortunately, if the wine is over the hill it won’t hurt you, but what a disappointment to open a treasured old bottle only to find out that it’s turned brown and smells like bad sherry!
Then, which wines to age? Whites are almost always better when they’re young, and it gets more complicated with reds, sparkling wines and dessert wines. There are four important things to remember:
- Optimum drink-ability is subjective.
- Fruitiness is always a youthful trait, so if you like your wine fruity, drink it young.
- With very few exceptions, if the wine has been released it’s considered drinkable and further bottle-aging should be seen as an option, not a necessity.
- You shouldn’t be afraid to ask questions when you’re buying wine. This aging business is kind of complicated and it can be worth a few dollars extra to buy your wine at a specialty shop, where the staff is knowledgeable.
The companion myth for this one is that “older is always more valuable”. Don’t you believe it! It may be more valuable, but investing in wine is a very tricky business and unless you really know what you’re doing you could end up with a cellar full of oxidized wine you can’t even give away.
You can listen or read for more detailed information on aging and cellaring.
Blushing Beauties
Oh – they’re starting to blush. Just as lovely as can be! And, this is such a significant event in the vineyard that there’s a name for it: veraison.
They’re still awfully sour, but this beginning blush tells us that the sugar is on its way up and the acid is on its way down. Before you know it Geoff , our Winemaker, will be gathering samples for tasting and analysis and that first load of grapes will be knocking on our door! Here’s to the 2010 harvest!
More about the annual vineyard cycle
Wine Trivia du Jour
How many bottles of good quality wine can and acre produce (We’ll use the Napa Valley average as the standard)?
a) 600
b) 3,000
c) 12,000
d) 50,000
Does it help to know that we average four tons of grapes per acre? Or that we can expect about 150 – 160 gallons per ton?
Find out in our Wine Trivia Challenge!
The Angel’s Share
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Fun Fact by Nancy Hawks Miller, Goosecross: The Angel’s Share
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Molecular Gastronomy Banned in Italy
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Fun Fact by Diane De Filipi, Let’s Go Cook Italian: Molecular Gastronomy Banned in Italy
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NVWR® 106 – The Integration of Wine and Food
July 20, 2010 by David
Filed under Napa Valley Wine Radio
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There are so many ways to look at pairing wine with food. In this episode you’ll get some great advice from a Master Sommelier.
Gilles de Chambure of Meadowood Resort in Napa Valley, shares his ideas with Nancy Hawks Miller, our Director of Education.
Photos courtesy of Meadowood Napa Valley
For more wine education:
- Visit goosecross.com where we have over 80 carefully researched educational articles available for you
- Enjoy our 2-minute audio Fun Facts on the world of wine and food
- Our video library offers a show and tell on wine production and enjoyment
- See if you can ace our Wine Trivia Challenge!
- Visit Colleen’s Kitchen for delicious recipes, paired with wine
Is an AVA the same as an appellation?
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Fun Fact by Nancy Hawks Miller, Goosecross: Is an AVA the same as an appellation?
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
New Olive Oil Regulations!
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Fun Fact by Diane De Filipi, Let’s Go Cook Italian: New Olive Oil Regulations!
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French vs. American Oak
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Fun Fact by Nancy Hawks Miller, Goosecross: French vs. American Oak
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Wine Diamonds!
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Fun Fact by Nancy Hawks Miller, Goosecross: Wine Diamonds!
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