It's Wine O'Clock: September Wine Myths - Fact or Fiction?
Wine has been part of food, celebrations and traditions for centuries, but along the way, plenty of “rules” about wine have become accepted as fact. This September, let’s separate a few common wine myths from reality and take a closer look at what really matters when it comes to making, storing and enjoying wine.
Myth #1: Older Wine Is Always Better
Fiction.
Not every wine is designed to improve with age. Some wines are made to be enjoyed relatively young, while others have the structure and characteristics that allow them to develop over time. The key is understanding the style of wine and how it was made. Proper storage conditions also play an important role in how a wine develops. When making wine at a ferment-on-premise facility, understanding the intended character of the wine helps determine when it is ready to be bottled and enjoyed.
Myth #2: Red Wine Should Always Be Served at Room Temperature
Fiction.
“Room temperature” is an old guideline that doesn't necessarily apply to today's homes. A wine that is too warm can taste heavier and less balanced, while serving it at an appropriate temperature can allow its aromas and flavours to show more clearly. Different wine styles have different ideal serving temperatures, so there isn't one temperature that works for every bottle.
Myth #3: Wine Needs to Breathe
Sometimes true.
Some wines can benefit from exposure to oxygen, which may help certain aromas and flavours become more noticeable. But not every wine needs to be decanted or left open for a long period. In some cases, simply pouring the wine into a glass and allowing it a little time can be enough.
Myth #4: The More Expensive the Wine, the Better the Wine
Fiction.
Price and quality aren't the same thing. Wine is influenced by many factors, including grape variety, production methods, location, aging, packaging and the cost of producing it. Personal taste also plays a major role. A wine that one person considers exceptional may not be the style another person prefers. That's one of the interesting things about winemaking: there is no single wine that is perfect for everyone.
Myth #5: Making Wine Is All About the Grapes
Fiction.
Grapes are certainly important, but winemaking involves much more. Yeast, fermentation, temperature, timing, clarification, aging and careful handling all contribute to the final character of a wine. At a ferment-on-premise facility, these steps are part of the process that transforms the starting ingredients into the finished wine.
Myth #6: You Have to Be a Wine Expert to Make Wine
Fiction.
You don't have to be a winemaker with decades of experience to appreciate the process or participate in making your own wine. That's part of what makes ferment-on-premise winemaking interesting. Customers can experience the process while relying on the facility's equipment, knowledge and procedures to help guide the production. It's a combination of craftsmanship, science and patience.
The Real Truth About Wine
Perhaps the biggest myth of all is that there are hundreds of complicated rules that everyone has to follow. Wine is ultimately about understanding the product, respecting the process and discovering what you enjoy. September is an especially appropriate time to think about winemaking. As the traditional grape harvest season gets underway in many wine-producing regions, it's a reminder that every bottle begins with a process that combines agriculture, science, craftsmanship and time.
At a ferment-on-premise business, customers get to be part of that process. This September, let's raise a glass to separating wine fact from wine fiction—and appreciating the craft behind every bottle.
Salute!