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January 2, 2017
Debunk 10 of the Most Popular Wine Myths
1. Serious, ageworthy wines are always sealed with cork
“Actually, screwcapped wines can age just as well as—some would argue even better than—wines finished with cork. Some wineries, like Australia’s Peter Lehmann, use screwcaps exclusively, except for wines being shipped to the United States. But even here, more super premium red wines are using screwcaps. There is no technical reason that those wines won’t age just as well as those finished with cork.” – Wine Enthusiast Magazine
2. Aged wine is better
“Much of the time, that's simply not true, since most wines are made to be consumed within a year or two of their release. The rare exceptions come with a lot of responsibilities attached, beginning with proper storage and a group of knowledgeable and appreciative friends to drink them with when the time comes.” – O Magazine
3. Boxed wine sucks
“Aside from my own personal love for boxed wine, there are myriad reasons to branch out and try wine in a box (or can). Our sommelier friend told us that serving wine from a box is actually pretty common in Europe – where culture was born – and there are some incredibly delicious boxed wines you can be drinking without guilt.” – Yahoo.com
"As you pour it from the spigot, the bag is collapsing around the wine to give it that seal — very good packaging […] Not elegant in some people's mind, but actually very practical and lighter to carry than the equivalent 5.25 bottles. The four-litre box is the standard." – Natalie MacLean for Inside Toronto
4. Always drink white wine cold and red wine warm
“In general, reds with really bright acidity, reds made from thinner-skinned grapes like pinot noir and dolcetto that have more tart cherry than cherry jam notes -- all those taste better when they’re cool. And then you get the joy of watching it unfold and change in the glass as it comes to temperature.” – Thrillist Magazine
5. Dessert should be paired with a dessert wine
“Almost all sweet desserts will overwhelm even the most intensely sweet wine and end up killing the fruit, resulting in a wine that seems like it's all acidity. If you insist on drinking wine with dessert, try a sparkly Moscato, it's low in alcohol and not terribly sweet, with lots of bright, juicy flavor.” – O Magazine
6. Sweet wines are for beginners, not educated palates.
“Some of the greatest wines in the world are sweet. Sauternes, ice wines, trockenbeerenausleses and so on are decadently sweet, immensely flavorful and also quite ageworthy. And generally the more educated palates are the ones that they most appeal to.” – Wine Enthusiast Magazine
7. The cork should be sniffed when the server opens the wine
“This doesn't indicate a wine's quality […] But holding the cork to ensure it doesn't crumble isn't a bad idea. If the cork has dried out, the wine might be oxidized.” – Natalie MacLean for Inside Toronto
8. All wine should be decanted
“The main reason to pour wine into a carafe is to expose it to oxygen to smooth out the tannins, the natural compounds in red wine that give bitterness and astringency as well as complexity. Some older red wines and vintage port may have sediment — the natural particulate that can fall out of wine from grape skin and colour — and should be decanted carefully to separate it.” – Inside Toronto
9. White wine with fish, red wine with meat
“A good rule of thumb is, "What grows together, goes together," so whenever I'm thinking about wine pairings, I'll think about what they're eating in that region.
Pairings can also depend on the chef. I worked with this great chef in New York, Gabriel Kreuther, and his food was so balanced that you could always find a great rosé, white, or red to go with the dish. It was colorblind cooking, in a way -- the color didn’t matter, you just had to match the texture.
And, lastly, it can be all about the sauce, not the protein. If you get a white wine sauce, even if it's a beef dish, then it's a white wine situation. Or if you do a white fish with an oxtail red wine ragu, then you're totally in red wine territory.” – Thrillist Magazine
10. Canada is too cold to produce great wine
“The truth is that Ontario excels not [exclusively] in icewines (which represents a small proportion of what they do) but, rather, in Chardonnay, Gamay, Cabernet Franc and Pinot Noir, as well as with some very impressive sparkling wines thanks to their superb Chardonnay. The Okanagan Valley, for its part, is more a mixed bag, with some surprising (there's that word) success with Syrah, to say nothing of Gamay and Pinot Noir.” – Wine Spectator
Canadian wine is award winning in many international categories with Jackson-Triggs, being Canada’s most-awarded winery. Check out some of their many recent awards here.