Myth # 1: Expensive wine is better

We equate quality with price. The more expensive an item is, the higher the quality and the better it is. While there is definitely a correlation between price and quality when it comes to wine, the truth of the matter is that there is great value to be found in areas that have less expensive land and labor, along with reduced demand.

Undervalued regions and undervalued grapes can often be a source of exceptional quality wine at low prices.


Shameless self-promotion note….The best way to learn is to taste wine that you might not normally choose that may simply be unfamiliar. We are always happy for you to stop by, check out our inventory and taste before you buy. The Wine Guy is an expert in finding quality wine at great value. You can check out his extensive selections of great wine under $25 here. Feel free to make a list of wine you would like to come by and taste!


Myth #2: Whites should be served chilled and Reds at room temperature.

An important factor for enjoying a glass of wine is temperature. Temperature influences how a wine tastes and smells.

Whites straight from the fridge (around 40° F) are too cold and many of the flavors get masked. The ideal temperature is around 50 to 55° F, so your best bet is to take it out of the fridge at least 20 minutes before serving.

Reds from the counter (around 70° F) are too warm, which emphasizes the alcohol in the wine. The ideal temperature is around 60 to 65° F, so if it’s at room temperature, place it in the fridge for about 15 minutes before drinking.


Myth #3: Red with meat; White with fish

While this may often be true, it is far from being a rule and more important to drink what you like. When matching wine with food, it’s more about personal preference and looking at the intensity of the flavors involved.

Indeed pork or veal might be overpowered by a big Cabernet Sauvignon, but a lighter red like a Beaujolais or a Pinot Noir can work wonderfully with it.

Roast chicken? A nice red like a Cab Franc from the Loire Valley of France is the best. I have to admit that a nice piece of broiled fish is meant for a crisp Sauvignon Blanc, serve it with a cream sauce then reach for the Chenin Blanc.

And don't forget rosé!! It's not just a summer porch wine but the better crafted rosé are also great food wines. Think grilled chicken, sushi and seafood.


Myth #4: Rosé is made from blending red wine and white wine

When all grapes, no matter their color, are juiced, the juice that runs out of the fruit is clear. Wines receive their color not from the juice but from the juice’s contact with the skin of the grapes. As the skins and the juice soak together the color from the skin bleeds into the juice, giving the wine its yellow or red color. This process is known as maceration.

Rosé happens when the skins of red grapes touch wine for only a short time. As soon as the juice begins to take on the beautiful pink color the winemaker desires, the skins are removed and the juice is allowed to ferment, creating delicious rosé.

There is also a process less frequently used that involves “bleeding off” some of the juice in the first few hours of making a red wine into a new vat to make rosé. This method is most common in wine regions that make fine red wines such as Napa and Sonoma.

Rosé Champagne, however,  can actually made by adding a small amount of still red wine to the traditional color of white champagne. This also adds more flavor to the wine thus allowing winemakers another opportunity to distinguish their blend. Pinot Noir is the most common red wine used in this process.


Myth #5: Bottles without corks are a sign of lower quality wine

Sleek, updated versions of the screw-cap have been gaining popularity and are now being used on many bottles of fine wines from all over the world. More and more winemakers have been embracing the screw-cap as an alternative to the traditional cork stopper because the screw-cap keeps the bottle sealed and does not allow oxygen to enter. This ensures that the wine stays crisp and well preserved. It is generally agreed that screw-caps work best for white wines and light reds, as bigger, fuller wines often benefit from a bit of oxygen.  

Producers have also been turning to screw-cap closures on bottles as a way of eliminating the problems associated with cork taint.  The primary cause of cork taint is the presence of specific chemical compounds (TCA) in the wine, which in many cases will have been transferred from the cork, but which also can have been transferred through the cork. 



Sources: Grape Collective; Food52; Wine Enthusiast; Vine 101


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