Chances are you’ve heard at least one of these three wine myths. Today, we are setting the record straight about why they’re JUST NOT TRUE!
ALL WINE GETS BETTER WITH AGE
Many wines available today are best consumed within 12 – 24 months of release and actually won’t last much longer than five years. There are certainly producers making wines that will stand the test of time and get better over decades. It’s probably a safe guess, however, that with the plethora of wine out there, more than 85% of it should be consumed within the first few years after release.
RIESLING IS SWEET, CHARDONNAY IS BUTTERY
Riesling comes in many styles, including bone dry, dry, off-dry, sweet and desert-level sweet. For those with higher amounts of residual sugar, proper balance makes the sweet component a welcome element instead of an overpowering descriptor.
The notes of butter and vanilla in Chardonnay come from the oak barrels (or alternative oak treatment) used in the winemaking. Chardonnay can be made in stainless steel, without any oak or with varying levels of oak influence. If you think you don’t like Chardonnay, ask at your local wine shop for an unoaked Chardonnay. You may find out you like it after all!
RED WINE SHOULD BE CONSUMED AT ROOM TEMPERATURE
Most red wines are best enjoyed at between 57° and 64° Fahrenheit, well below what most would consider room temperature. It’s not necessary to put a thermometer in your glass before drinking, but the first sip should not feel warm in the mouth. Don’t be afraid to stick a bottle in the fridge for a couple minutes or lay it on a cool garage or basement floor for a bit before opening. If the wine in your glass is too cold, wrap your hands around the bottom of the bowl. Your body heat will warm the wine just slightly.