Decanting Isn’t Just for Reds
Many wine enthusiasts believe decanting is reserved solely for red wines, but this simply isn’t true.
While it’s correct that exposing red wines to air helps soften their tannins and enrich their flavor, whites, rosés, and even orange wines stand to gain from the practice too.
Decanting isn’t just about letting a wine breathe; it serves multiple purposes.
It can help evaporate excess alcohol and volatile compounds, enhance oxidation, and even separate sediment.
For example, some white wines, particularly certain Rieslings or Sauvignon Blancs, might taste subdued when first opened.
Pouring these wines into a decanter allows their vibrant fruity and floral notes to blossom.
The same goes for rosés and orange wines—they often reveal more character with a little oxygen.
Moreover, natural wines like unfiltered or pét-nat varieties can contain sediment that benefits from decanting, improving the overall tasting experience.
So, rather than thinking decanting is determined solely by color, consider the wine’s unique characteristics.
Storing Wine Upright Isn’t a Dealbreaker
The conventional wisdom suggests that wine bottles should be stored on their sides, but this advice isn’t as cut-and-dry as it seems.
While horizontal storage helps keep corks moist, modern advancements have made it less crucial.
Research now indicates that for certain wines, keeping them upright may not significantly impact oxidation or flavor quality.
With the advent of closures like screwcaps, which allow for controlled permeability, the orientation of the bottle has become less important.
What truly matters is maintaining a stable environment for your wine and ensuring it’s sealed properly.
So, whether you choose to lay your bottles down or stand them up, focus on the storage conditions instead.
‘Legs’ Don’t Indicate Quality
You may have noticed the captivating trails, often called ‘legs’ or ‘tears,’ that drip down the inside of your wine glass.
While they can be visually intriguing, they hold little relevance when it comes to assessing a wine’s quality.
This phenomenon results from the Marangoni effect, a fancy term that describes how liquid moves from areas of lower surface tension to those of higher tension.
Though the presence of legs might suggest higher alcohol content, they do not reflect the wine’s overall value or taste.
When it comes to wine, the real judge of quality lies in how it engages your palate, not how it looks in the glass.
Many people blame sulphites in wine for their headaches, but this is a misconception that deserves reevaluation.
Surprisingly, foods like dried fruits often contain much higher sulphite levels without causing similar reactions.
The headache triggers may actually stem from phenolic compounds more abundant in red wines.
These compounds can interfere with how alcohol is processed in the body, potentially leading to a buildup of acetaldehyde—a substance linked to headaches and nausea.
Interestingly enough, even though reds typically contain fewer sulphites than whites, they more frequently become associated with headaches.
So, the next time you reach for a glass, remember that the cause of discomfort might be more complex than you think.
In summary, let’s challenge the popular narratives surrounding wine.
By debunking these myths, we can enhance our understanding and appreciation of what’s in the glass.
Cheers!
Source: Decanter
