There are so worn out wine habits that we do not even doubt in them. Mom confidently bites red chocolate, guests do not approve of a bottle with a screw stopper, and himself from somewhere long and firmly know that the old wine is much steeper than the young. We sort out common misconceptions about wine. It’s time to fight them – to get more pleasure from wine.
1. Good wine can only be with a wooden stopper
A man of old training came for wine, takes a bottle, and there – a screw stopper, that is, an unscrewed lid. A person is set to work with a corkscrew, and he is afraid of wine and a lid: it’s probably a shit, they made this out of savings. And yet, they say, the blame should be breathed, and “under the screw” it withers.
Man is not right. All progressive producers are gradually moving to screw plugs, even the old-fashioned French broke down and sometimes screw up their bottles. For most wines a screw plug is the best option. With a wooden one you always risk: it can deteriorate right in the bottle and greatly deteriorate the smell and taste of the wine. And about the “breathe” – yes, the wine under the screw does not breathe, but most of the wines that we usually drink will be 10-15 minutes in open condition and another couple of minutes in a glass to cope with the consequences of hermetic existence.
Cork is classic (wooden, with pores through which the wine just breathes) is principled only for solid samples (those that cost several thousand rubles). Lishy their ability to breathe – they will not develop as they could, but that is their meaning: wine is about ten years old, gaining its flavor and waiting for it to be discovered on some important anniversary.
2. White should be drunk ice, and red – warm
By habit, he cooled white to ice temperatures. You put your nose in a glass – and there’s permafrost instead of peaches in bloom. All because it’s really worthwhile freezing only cheap wines – so their defects are masked, and most of the whites are better to drink moderately cool (10-12 degrees). And white barrels (about the fact that the wine was kept in a barrel, write on the counter label) are best manifested when they are slightly warm (14-15 degrees). Not to screw up with the temperature, you can get a special wine thermometer – they cost from 300 rubles for the most ordinary to 1500 for more heaped.
With red, too, a dirty trick. It seems I heard that it should be “room temperature”, so I took it out of the closet – and immediately into the glass. But by “room” refers to 16 degrees, as in the Burgundy castle. At us in apartments – 20-22 it is exact, and in a cold season and more. So warm red loses composure – it exhales alcohol and seems sharp and rough, so 15 minutes in the refrigerator will be welcome. When it reaches 16-18 degrees, then with him and talk. A sparse red to 700 rubles boldly cool to 14 degrees, cooler they are more pleasantly drunk.
3. Red wine is better than white wine
Poured red and meditating over a glass – there is chocolate, and cherries, and a cozy smoke. You can be blissful forever. And white – so, vodichka for salad, a choice of primitive personalities and other Bridget Jones. It’s not true: among the whites, too, there are serious and intense wines, sit and be impressed for hours. For a white Burgundy and German Riesling, for example, many wine makers are ready to sell their soul.
4. Red – to meat, white – to fish
This formula has become a “spiritual clasp” of any feast. Even those who know nothing about wine, I am sure: cutlets – red, cod – white. But in fact, it is not the principle of fish-meat that decides, but the color of food. Red meat – red wine, white meat – white wine, and if the food is tremblingly pink, for example salmon or sausages, what really there is – a rose wine. If the dish is in some kind of sauce, then it’s the main thing: to open the red beef in white sauce (creamy, cheese) is white; to pasta with seafood in tomato sauce – red. Although the seafood itself is “white” and good with white wine.
5. Only dry wine – good
Sugar is evil, and wine is not soda to be sweet. Shelves with dessert are ignored, and you say to friends: “I drink only dry!” Very well, only this phrase gives the beginner with a head. Quality semi-dry, semisweet and sweet wines are made without the addition of ordinary sugar – it is exclusively natural in them (the one that was in berries). In semi-dry it is very small – such wines from dry practically do not differ, except that the taste is a bit softer. Good semisweet is made from wilted grapes, and they are more flavorful. Well, for the sake of sweet winemakers, they just do not do anything: the berries dry up (for speech), they give the noble mold (for soterns) and leave it to hang on the vine before the frost at seven to eight degrees (for ice skins). As a result – really rich taste, in dry such brightness you will not find. Well, the price tag is impressive. So loving the sweet is not a shame – it’s a kind of wine elite. (By the way, here is a detailed article about sweet wine).
6. Wine from one grape variety is better
Here is one grade on the label, and everything is clear: shiraz is so shiraz. A blend (when mixed several varieties) – is already alarming: suddenly one sort of so-so and another added for disguise? In fact, the winemaker marries, for example, the burning Cabernet and the velvet Merlot, in order to use the strengths of both, and get a double effect, so to speak. Wine from a pure cabernet may seem too powerful, from pure Merlot – too soft, and the blend has much more chances to be exactly the way it should be. Different varieties in the same wine coexist, as in a good family: the shortcomings of each other smooth out, and the advantages emphasize. We take blends without fear – you see, and harmony in family life will teach.
7. Old wine is better than younger wine
Really cool wine – the old, ideally – straight from the basement. Blow off the dust from the bottle, take off the cobweb and savor it with the mold cheese. It sounds beautiful, but in practice most low-cost wines are best to drink in the first few years of their life. Then they gradually lose both taste and charm, in general, begin to “fall apart”. And inexpensive white and a rose is more than two years old and it is better to bypass the party, at that age they will not give freshness or fruit. If you still want to red or white at the age – look better at the regions where they can make wines that can live and develop for years: Burgundy, Bordeaux, Piedmont, Rioja. Watch and prepare a purse for serious weight loss.
8. Fruit and chocolate – a suitable couple to wine
It would seem that fashion for cakes to the red for 20 years has passed. Progressive citizens go crazy for gastronomy and seize the wine with stylishly planed carpaccio and forbidden cheese. But no, some (as a rule, grandmothers-aunts) caught in the loop of time and still believe that wine for grapes and chocolate – better not think of. We do not want to re-educate anyone, just recall: chocolate will distort the nuances of wine, it will seem sour and sharp, and the chocolate itself – godlessly sugary. With fruit, a similar story. Drinking wine is better with ordinary food. Exceptions, of course, are: hypershocked shiraz is good with a chocolate cake, figs with sherry, but these are rare and successful combinations. If you find this for yourself, then remember and practice. And my beloved grandmother, who does not want to retrain, better give a dessert, it will be a real Dolce Vita.
In general, it is useful to expose your wine habits to an audit. Has got rid of base stereotypes, it is possible to pass to a level above. For example, to begin to believe, as a true connoisseur, that the best champagne is just a blanc de Blanc. For the time being, of course.