The appreciation of a good wine does not have to be reserved for a few winemakers or experts in the field. “Clothes don’t make the man” but practice, that is why WabiHost wants to debunk some of the myths and legends that exist about wine.

With this post we want to encourage you to taste this divine delicacy and educate your palate without fear. Trust your judgment when you try a glass of Rioja or Albariño when in Spain. Remember that you decide on your own likings. 

Let’s see the following five myths that are still alive in our country:

The older, the better

The vintage of a wine appears on many occasions in the front labelling of the bottle and refers to the year in which the grapes were picked. This information, which can sometimes appear on the cork, in the neck of the bottle, gives us information about how the harvest. All we need to do is consult a Regulatory Council. That is why a younger vintage may have a higher rating than its predecessors. Wine is largely the result of climate and earth, so we can say that age does not matter.

Winemaking

Fotografía de Rohit Tandon

If I pay more I will drink an exceptional wine

As with most products, winemaking is also a business and its final price depends to a large extent on the distribution channels. That is on the marketing and publicity that the winery can afford or on the consolidation of the brand in the market. However, we can enjoy wines that are very good for little money. Our recommendation is that you make your own selection of brands in markets or wine bars that offer a multinational range, with different D.O (Denomination of Origin). The only way to select a good wine is by comparing it, hence, we encourage you to go for a tasting.

The colder the better

Here it is important to emphasise that the aromas of each wine are different. There are organisations that estimate the ideal temperature at which to appreciate each wine.  Cold petrifies the molecules and makes them less mobile, so if we want to intensify the taste we are looking for, we will have to raise or lower a few degrees. For example, if we enjoy a Ribera de Duero, 15 degrees are more than enough to enjoy it. However, if we want to get better appreciate by its taste of earth, wood and other vestiges of its ageing, perhaps a few more degrees would be interesting. It will depend fundamentally on the season, on the food pairing, the time of day, etc.

The wine must be left to rest in the glass

Wine tasting occurs in three main stages: sight, smell and taste. With them we look at the volume and body of the wine, the aromas that are released and of course the taste buds that awaken in our mouth. In the bouquet, the olfactory sensations of a wine, is where we get most confused. Before judging a wine, you have to smell it three times. First with the contents of the still cup to appreciate its aromas of output. Secondly stirring it to discover its main aromas and third after a few minutes of opening so as to feel the aromas in the background.

Rioja wine

Sweet wines are for the non-connoisseur

One of the classifications that facilitates the distinction of wines is their degree of sweetness. We find the following: dry, semi-dry, semi-sweet and sweet. It is true that most beginners start with sweet wines but for a fundamentally cultural reason. Our country has worked much more with sweet wines than any other flavour. Nevertheless, according to some experts, the palate takes up to seven times to get used to new flavours. Always betting on the same type of wine would be as impoverishing as always eating the same type of food. A great palette of wines and knowing how to understand them on every occasion is the greatest success for a good wine lover.

Finally, hundreds of famous authors from antiquity wrote about wine. We would like to end with the following quote from Salvador Dalí that perfectly sums up the post’s aim:

“A great wine requires a madman to make it grow, a wise man to watch over it, a lucid poet to elaborate it and a lover to understand it …”

 

Written by Rocío Peña