There are plenty of persistent myths about wine. Does a good wine have to be expensive? Do sulfites really cause headaches? And is a screw cap a sign of lower quality? Together with wine expert Simon Pirard, we break down 9 common wine misconceptions. Time to sharpen your wine knowledge
THE OLDER THE WINE, THE BETTER IT IS
TRUE AND FALSE. Some wines are made to age, but that’s not the case for most of them. My grandfather used to say: “The higher the class of a wine, the longer you should be able to wait for it.” Fine wines from Bordeaux, Burgundy, Italy, or Portugal definitely improve with some aging. In reality, when wine is stored in a cellar, tannins and acidity are the first components to fade. So, for a wine to age well, it must contain enough of both.
Nowadays, fewer and fewer people have a wine cellar to let their wines mature. Most wines are bought to be consumed within days, weeks, or months. Winemaking techniques have also adapted, and today, most wines are made to be enjoyed sooner. A decanter can also serve as a substitute for a cellar. Generally, an hour in a decanter is said to equal a year of aging in a cellar. So, grab your decanters!
A GOOD WINE MUST BE EXPENSIVE
FALSE. Price does not determine quality. You can find extraordinary wines for €10 a bottle, while a €50 or €60 bottle can sometimes be disappointing due to high expectations. That said, there is a price point below which you should not go… Around €6 or €7 seems to be the minimum for a decent bottle. If a wine is too cheap, it is likely a highly industrialized product, and/or someone in the supply chain (the winemaker, importer, or retailer) is not making a fair living.
CORKED WINE IS THE WINEMAKER’S FAULT
FALSE. The culprit is trichloroanisole (TCA), the molecule responsible for the cork taint. This compound is naturally found in cork and can occasionally affect the wine. It’s relatively rare, as only about 2% of bottles are sealed with “real” cork, but it does happen. When it does, it’s simply bad luck.
A GREAT WINE MUST HAVE A HIGH ALCOHOL CONTENT
FALSE. The key to a good wine is balance—between acidity, tannins, and alcohol. A wine that is too high in alcohol but lacks tannins and acidity will feel heavy and overwhelming. For example, Germany produces outstanding white wines with just 9 or 10% alcohol (often with some residual sugar).
A SYNTETHIC CORK OR SCREW CAP INDICATES LOWER-QUALITY WINE
FALSE. Screw caps and synthetic corks are excellent alternatives to traditional corks. For wines meant to be consumed within 2 to 5 years, they are perfect. There are also reconstructed corks, like the DIAM brand, which are entirely natural. Another option is Nomacorc (a Belgian patent), which looks like plastic but is actually made from sugarcane fibers. These closures allow for controlled oxygen exchange, just like natural cork.
SULFITES IN WINE CAUSE HEADACHES
TRUE AND FALSE. The issue comes from accumulation. Sulfur is found in wine but also in chips, cured meats, dried fruits, and sodas. When all these sources add up, you may exceed the daily recommended intake—but not from wine alone. In reality, headaches are mostly caused by alcohol consumption and the dehydration that follows. So, drink less, but better!
ORGANIC OR NATURAL WINE PREVENTS HANGOVERS
FALSE. Whether organic or not, natural or not, a hangover is caused by dehydration from excessive alcohol consumption.
RED WINE SHOULD NEVER GO IN THE FRIDGE
TRUE AND FALSE. A light Gamay or Pinot Noir served with a raclette? It’s best to chill them slightly since the glasses will warm up quickly. In that case, placing the bottle in the fridge for a short time is fine. For other red wines, cellar temperature (15°C) at the time of opening is ideal, so they can be enjoyed at 17–18°C.
A BOTTLE SHOULD BE OPENED HOURS IN ADVANCE TO LET IT BREATH
TRUE AND FALSE. Simply opening a bottle does not do much for aeration. If your wine needs to breathe, pour it into a decanter—even just for 15 minutes!
