Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Wine

The 10 Biggest Wine Myths

‘All wine gets better with age’, ‘The more expensive the wine, the better it tastes’, ‘The French invented Champagne’ – can you tell myth from fact? Discover the truth on the 10 biggest wine myths

 

Myth 1: All wine gets better with age

Fact: A lot of wine in Australia is made to drink within 12-18 months. There’s a real trend at the moment, especially with reds, for winemakers to craft young, fresh wines to drink immediately rather than to age. You can still find wines that are made to age for decades, with Hunter Valley Semillon and Australian Shiraz being great examples.  

 

Myth 2: Bottles of wine sealed with a cork are better than those with a screw-cap

Fact: In a perfect world, the perfect cork is the perfect closure, but in reality, perfect corks are extremely rare. Screw-caps eliminate many of the problems that can come with corks such as cork taint, oxidation and leakage and give the wine-lover confidence they’re getting quality and consistency. Find out more about corks vs screw caps here.

 

Myth 3: The more expensive the wine, the better it tastes

Fact: One of the joys of wine is that it comes down to personal taste. How much a wine sells for can indicate the quality of grapes and how expensive the winemaking process was. However, a lot of wine pricing is driven by economics and supply and demand, but this will never guarantee that a $500 bottle will taste five times better than a $100 one.

 

Myth 4: Blended wines are inferior

Fact: This myth has been driven by Australia’s insatiable thirst for single variety wines. However, one of the ironies of this is that some of Australia’s greatest wines ever made were blends. In fact, one of the most famous blended wines in the world is Champagne. Blended wines are a classic case of the end product being greater than the sum of its parts. 

 

Myth 5: The French invented Champagne

Fact: It is argued that English scientist and physician Christopher Merret invented Champagne in the 17th century when he added sugar to a finished wine to create a secondary fermentation.

 

Myth 6: Red wine with meat, white wine with fish

Fact: This is not a myth in that generally, the high tannins in red wine are a delicious complement for the fat in red meat, and the acidity in white wine gives brightness to a match of chicken or fish. However, it’s not a hard and fast rule. For example, you can pair red wine with fish; the secret is matching weight with weight. If salmon is poached, it will be silky, therefore a Rosé or Pinot Noir can work, while roasted salmon/ barra might pair well with a bolder red. Sauce is another factor, a creamy sauce screams for white wine, but a spicy red sauce or mustard sauce could work well with Sangiovese or even cool climate Shiraz!

 

Myth 7: A heavier bottle equals higher quality

Fact: Bottles with thicker glass are pricier because there is a higher investment in the packaging process, but it says nothing about the wine quality.

 

Myth 8: The correct serving temperature for red wine is “room temperature”

Fact: The ideal temperature to serve red wine is 14-18ºC. Serving it too cold will dull the aromas and ultimately the flavours in full-bodied red wine. Room temperature in Australia during the peak of summer may be anywhere from 25–35ºC, so don’t be afraid to pop your favourite red wine in the fridge for half an hour before your barbeque, unless, of course, it’s come from a temperature controlled environment. Learn more about how to store wine at home here.

 

Myth 9: An expensive decanter is the only way to decant wine

Fact: You can decant wine in any clean vessel such as a vase, a saucepan or a teapot. The process is simply to bring the wine into contact with oxygen to really bring out the aromas and flavours and help it to breathe. A stylish decanter obviously looks beautiful, though, and adds to the theatre of wine enjoyment. Learn more about how and when to use a wine decanter here.

 

Myth 10: If a wine smells and tastes like a particular fruit, it has been made with the addition of that fruit

Fact: The only fruit wine is made from is grapes. The other aromas and flavours you might detect are the result of aroma and flavour molecules that a grape shares in common with a particular fruit. For example, Cabernet grapes contain the same flavour molecules as blackcurrants, and Sauvignon Blanc has the same molecules as those found in green vegetables.

You might also like

Wine
What's in a label?
Words by Mark Hughes on 19 Aug 2017
I recently had the privilege of watching the legendary Liverpool FC towel up Sydney FC in a soccer friendly in a private suite at ANZ Stadium courtesy of Claymore Wines . The Clare Valley winery is owned by Adelaide doctor Anura Nitchingham, who became a lifelong Liverpool fan while attending university in the northern England city back in the 80s. Since founding his own winery, he’s been able take his fandom to the next level with the Claymore Wines Liverpool FC range , hence the invite to the match. During the half-time break, with the Reds comfortably leading 3-0, I observed a young couple at the bar looking through the range of Claymore Wines on offer. “Can I try the Purple Rain Sauvignon Blanc …I just love Prince,” the young lass asked of the barmaid. “I’ll have the London Calling,” said he, seemingly unaware of the varietal. It’s a Cabernet Malbec blend, by the way, and a good one, having recently won Platinum  at the Decanter World Wine Awards. Besides football, Anura’s other great love is music. So instead of having wines like a ‘single vineyard Shiraz’, Claymore’s labels bear the name of some of Anura’s favourite songs and albums, such as the Dark Side of the Moon Shiraz, Joshua Tree Riesling and Voodoo Child Chardonnay. “I just wanted to have some fun,” Anura tells me when I ask him the reasoning behind the labels. “After all, wine is meant to be fun, right?” Marketing Wine to Millennials
While it does seem fun, Claymore’s labels seem to fly in the face of traditional wine marketing, where the producer’s logo is consistent across all their wines and information such as varietal, origin and vintage is first and foremost. “It was a struggle early on because the inconsistent branding was deemed anti-marketing,” admits Claymore’s general manager, Carissa Major. “But once we explained the story, we had a more personal conversation with the customer. Now, people come to our cellar door, pick up a Bittersweet Symphony (Cab Sav) and say, ‘this is from my generation, I get it’. The labels were never meant to be a gimmick, they are the sound track to Anura’s life. But marketing-wise today, they present exciting opportunities rather than barriers.” Recent studies from California State University help explain the marketing swing. Researchers looked at the fastest growing buyer market in wine – millennials – people born after 1980, so termed because they hit maturity at the turn of the millennium. This generation is cashed up, brand savvy and, most importantly, they are on the verge of overtaking baby boomers as the biggest buyers of wine. The university study found that millennials prefer wine labels that are brightly coloured, less traditional, more graphically focused and feature creative brand names. If you’re a wine producer listening to a baby boomer marketer, maybe it’s time to think outside the box. The story of Fowles Wine’s Ladies Who Shoot Their Lunch is a great example. The label shows an art deco-style image of a lady in her finery out for a hunt. “My wife designs the labels and we actually took advice from a leading marketer about whether this was a good idea. Their response? No!,” explains Fowles Wines owner, Matt Fowles. “We ultimately disagreed and released the wines, but it was useful advice in the sense that it was liberating. We thought, if there is no place in the market for this, then we should just do the designs we really love, so we did. It was all a bit of fun and, surprise, surprise, they sell well.” Art for art’s sake
Riverland producer Delinquente Wine Co. has taken label art in an even more contemporary direction channelling a punk ethos on their wines such as The Bullet Dodger Montepulciano and the Screaming Betty Vermentino. “The starting point with the artwork for Delinquente was to do something very different to traditional wine labels, but also to represent things we have a passion for, like street art and alternative culture,’ says winemaker/owner Con-Greg Grigoriou. “The art represents our ideas and allows us to connect with people in an interesting way. We all know a ‘Screaming Betty’, or would at least like to party with her. So they have taken on a life of their own.” Not everyone is a fan. Seventy-nine-year-old wine critic James Halliday described Delinquente Wines as setting “the new low water-mark” for labels in Australia. But he likes their wines. And that’s the thing, the wine has to be good to get the buyer to keep coming back. These days, wine is fashion and bottle shop aisles are the catwalks. Marketing a label is just as important as the wine inside the bottle. Get both right and you could just make it. Traditionalists will most likely continue to stock their cellars with family crested bottles. The millennials crave new and exciting. As for me, I’ll see you on the dark side of the moon.
Wine
Wine well stored is wine well enjoyed
Words by Vintec on 4 Nov 2017
Wine well stored is wine well enjoyed. Here’s a look at the good, the bad and the ugly of wine storage thanks to our friends at Vintec . Did you know the wrong storage environment can negatively affect your wine after only a few weeks? Check out this list of all the places you might store your wine at home, and which ones you should absolutely avoid. The Ugly Surprisingly, some of the worst places that you can store your wine are in your kitchen. This includes near your oven, or next to your fridge – which dispels a considerable amount of heat during its compressor cycles. Any wine professional will tell you that fluctuating temperature is the worst for your wine. Similarly, storing wine in a consistently hot environment, will literally cook your wine, resulting in ‘spoiled fruit’ flavours. The Bad Unfortunately this category covers a lot of the places we often think are okay for wine storage, such as under the staircase, in a basement, or in Styrofoam boxes. Wine’s ideal cellaring temperature is between 12ºC and 14ºC. Storing wine under 10° will stunt maturation, while above 16° will prematurely age the wine. On top of this, low humidity environments dry out corks, which allows air into the bottle – this is really bad. The Good
So, where should you store your wine?  The best place is somewhere that has been specifically designed to accommodate the needs of your wines, like a cool natural underground cellar or a climate-controlled wine cabinet. A well-made wine cabinet replicates the conditions found in the best natural underground wine cellars by controlling humidity, temperature and UV light. While you may assume a wine cooler is a good alternative, unfortunately these generate intense blasts of cold air, creating large temperature fluctuations, and they remove ambient humidity, causing your corks to dry out. The most convenient option for wine lovers is a product specifically designed for your wines. Wine storage experts Vintec have developed a comprehensive range to suit all needs and requirements, offering wine cabinets with 20-bottle capacities right up to walk-in cellars for over 4000 bottles.  Their range includes something for all budgets and spaces, and is well worth the investment to protect your favourite drops. For more details on Vintec’s extensive wine storage range visit vintec.com.au
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories