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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.

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How to read an Australian wine label
Words by Paul Diamond on 7 Mar 2016
Mandatory information requirements for labels of Australian wines, mean as a wine lover you can be assured of exactly what is in each wine bottle, who made it and where it came from – there’s no guess work involved. While the label design differs for each wine company to reflect their personality, history and wine styles, all Australian wine labels must include the following: Volume of wine e.g. 750ml Country of origin e.g. Australia Percentage of alcohol e.g. 13.5% ALC/VOL Designation of product e.g. wine Producer e.g. name and address Additives e.g. preservative 220 added Standard drinks e.g. approx. 8 Standard drinks Allergen warnings e.g. this wine has been fined with fish, milk or egg products. There are also a number of rules that apply to the information supplied about where the fruit for the wine came from, what varietal or varietals it’s made from, and also the vintage it was harvested in. If the label states a specific vintage year, it must contain at least 85% of fruit from the stated year. If it states a specific variety it must contain at least 85% of that variety e.g. Chardonnay , Shiraz or Riesling . If the wine contains 15% or more of a second varietal that also must be declared e.g.: Cabernet Merlot or Semillon Sauvignon Blanc. If it states a specific regional origin or geographical indication (GI) it must contain at least 85% fruit from that region. Front of the label Generally a front label will include the following: Producer’s company name Brand name Geographical indication/region Prescribed name of grape variety or blend Vintage Volume statement. Trophy or medal logo if it has any – awarded at Wine Shows, Trophy is the highest award. Wines can also be awarded a Gold, Silver or Bronze medal depending on the score they receive from the judging panel. Back of label Depending on the wine and the wine producer, the back label usually includes a brief blurb about the wine, winery, or winemaker, a tasting note or maybe the story behind the wine. It also includes: Name and description of the wine Alcohol statement Standard drink labelling Allergens declaration Name and address of the wine producer Country of origin On the back labels of Australian biodynamic and organic wines labels, you may also see logos certifying their status. Each wine label tells a story, so next time you pick out a bottle of wine, make sure you take the time to read its label – you’ll be surprised at what you can learn!
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The essential Seafood and wine matching guide
A seafood selection for all of your wine favourites. There’s something so Australian about tucking into a seafood feast with family and friends! We’re so lucky to have such an incredible range available all year-round, from fresh prawns and oysters served deliciously chilled, to barbequed and baked seafood dishes full of fresh flavours. The style of wine you choose to match your seafood is dictated by its delicacy. From the classic combination of crisp Riesling with freshly shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities. LIGHT AND AROMATIC WHITES Dave Mavor and his family love seafood and are mad about Asian food, so a favourite at his house is steamed snapper with Asian flavours . “I’m a huge fan of alternative whites like Gewürztraminer and Grüner Veltliner which pair perfectly with this style of dish,” says Dave. With Asian flavours also think light and aromatic whites like Sauvignon Blanc , Semillon and blends, and Riesling . MEDIUM WEIGHT AND TEXTURAL WHITES “Living on the coast, I’m lucky to have access to fantastic quality fresh seafood and I love having friends around for lunch on weekends, so dishes like blue swimmer crab spaghettini with lemon and chive sauce and garlic pangrattato are my go-to,” says Nicole Gow. “Crab needs a white that’s light on the oak with crisp acidity, making medium weight and textural wines like Marsanne , Pinot G , Vermentino , Arneis and Fiano mouth-watering choices,” FULLER BODIED AND RICHER WHITES When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, Adam Walls recommends barbequed marron with garlic and herb butter . “Marron is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites which I love,” he explains. “Go for Chardonnay , Roussanne , Verdelho or Viognier .” LIGHT TO MEDIUM WEIGHT AND SAVOURY REDS Trent Mannell suggests forgetting what you’ve heard or read about red wine not going with seafood. “The richness of fish like salmon make it great for red wine-lovers,” says Trent. “I really enjoy dishes like King salmon with warm romesco salad that pair so well with light to medium weight and savoury reds like  Grenache , GSM blends , Nero d’Avola , Barbera , Pinot Noir and Merlot .”
Two Blues Sauvignon Blanc 2014
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