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Every German citizen drinks an average of 20 liters of wine every year, according to the German Wine Institute in Mainz. The delicious and traditional drink is closely related to our culture. A number of different wine myths have emerged over the centuries. Some of them used to be true, and there is still a grain of truth in them today. Others have meanwhile been invalidated and discarded through studies. Many requirements changed. We have taken a close look at some of the most important wine wisdoms.
Myth 1: Lots of sunshine is crucial for a good vintage
The more sun, the better for the wine - that's what people used to think. That is not right. Much more important is a good mix of sunshine and rain. In spring and summer, i.e. in the growth phase, the grape also likes it a little more humid. Sun is particularly important during the harvest season, from September to early November. A dry autumn has a beneficial effect on the grape harvest.
Myth 2: A screw cap indicates a cheap wine
This myth is out of date. Meanwhile, many good quality wines are provided with screw caps. Over 40 percent of the wines produced in this country are closed in this way. This has the advantage that the wine bottles can be stored upright. This is different with cork, bottles with a cork stopper should be placed so that the cork does not dry out and remains tight.
Myth 3: Red wine just gets better with age
This rule only applies to very high quality wines. The more quality a red wine , the more concentrated its ingredients are. With older red wines, a chemical reaction occurs over time. The tannins combine, the wine flows more velvety over the tongue, the taste becomes increasingly round. It is therefore true that high-quality red wines can still be enjoyed with pleasure after decades. Many red wines are of good quality, but they should be drunk within two years.
Myth 4: It depends on the vintage
In some wine-growing regions it is quite possible that the difference between a warm and a cool year can be seen in the taste of the wine. Depending on the weather, the grapes develop more acidity or they become sweeter. However, this does not mean that wines from years with bad weather are necessarily bad. A lot depends on the experience and competence of the winemaker. His ability and knowledge strongly determine whether tasty wine can be made from the grape juice.
Myth 5: You have to drink red wine at room temperature
This principle was still true when the noble red drop was drunk in poorly heated monasteries or castles. Our understanding of room temperature has changed significantly. One thing is correct: the drinking temperature is determined by which wine is drunk. The following rule generally applies to connoisseurs: the younger, fruity and lighter a wine, the less warmth it can tolerate. Heavy red wines can be drunk at 16 to 18 degrees, three to five degrees less than the usual living room temperature. The taste of alcohol comes to the fore at a higher drinking temperature. The fleeting aromas evaporate. Tannin-rich wines that contain many tannins taste too bitter when cooled. If they are drunk at a higher temperature, the sweetness comes out more pleasantly.
Myth 6: Rosé wine is a mixture of red and white wine
The pink color of white autumn and rose does not come from a mixture, it develops due to a special fermentation process. The winemaker ferments the pulp of the grapes, including their skins, just like in the production of red wine. Most of the dyes are in these bowls. The grape skins are removed early, and the faster this happens, the less color develops. Light red to pink white autumn and rosé are produced in this way. A specialty: Schiller wine is actually produced by mixing white and red grapes.
Myth 7: Red wine is not poured straight from the bottle, it has to be able to "breathe" beforehand
Simple consumer wines cannot be improved by "breathing", i.e. by pouring them into a jug. Pouring into a carafe is best for expensive red wines. There are three reasons for this: Young red wine develops a rounder and more mature aroma when it is supplied with oxygen. With older red wines, sediment can sometimes settle at the bottom of the bottle. This sediment can be retained in the bottle by carefully pouring it around. In addition, some wines taste slightly dull immediately after opening. The oxygen then actually helps the wine to develop its flower better. Not all wine myths are outdated, in these cases, for example, the quality of the fine wine is important.