Statements About Wine That Aren't Necessarily True

 There are misconceptions  about wine. Here are a few statements that are wrong, at least sometimes.

20 yr old Chardonnay

  White wines should be consumed young

Many should be consumed young, but not all. There are some Chardonnays sparkling wines, and dessert wine that will age. A general rule for Sauvignon Blanc, Pinot Gris, and rosé is drink early. An article on aging Chardonnay from Jordan Winery.

  Red wine will be better if aged

You could almost make a case for this a few decades ago, but now most reds are quite drinkable on release though many are better with at least some aging. A blanket statement that the older a red wine is the better it will be is false. If you have a chance to taste a wine before purchase and love it then aging will only increase the likelihood you won't love it as much in a few years later.

  Cabernet Sauvignon is tannic (mouth-drying) when young

Wine styles and tannin management have changed this significantly. Lots of Cabs don't need any or much time in the cellar. It depends on the style the winemaker is going for. So how do you know when you pick one up? You have to know about the producer. Or purchase from a good wine shop where you can ask, "I want a Cabernet for tonight" or "I'm looking for a couple Cabs to put in the cellar for a few years."

  Riesling and Gewürztraminer are sweet

Definitely not all the time. The popular German wines have sweetness levels and once you learn these you'll know how dry or sweet a certain wine is. There's no such thing in the U.S. This is probably the main reason American Riesling and Gewürztraminer aren't that popular. Basically, they are bone dry, off-dry (a little sweet), sweet, or dessert-level sweet. I believe the off-dry or dessert ones show these grapes at their best.

2015 Haut-Brion
Merlot, Cab Franc, Cab Sauv
and over $600/bottle

  Red blends are cheap wines

This thinking is left over from the days of wineries making two wines; a jug white and a jug red. Whatever grapes they had went into one of these two wines. There are still lots of cheap wines that don't list a varietal. There are also some terrific Bordeaux-style, Rhone-style, and Super Tuscan blends. Some time you see Bordeaux blends called Claret or Meritage, but often it's a made-up name or it's just called Red Blend. With American wine there's no distinction on the label between a $10 red blend and a $100 one, except the price.

  White wines should always be chilled in the fridge

Some are better at cold temps, usually Sauvignon Blanc, sparkling, Pinot Gris (about 40 degrees). A cellar temp is better for most Chardonnay and Viognier. (about 55 degrees).

  Red wines should never be chilled

If the wine gets a little warm in the house or it's just a hot day, then often reds could use a little chill. Lighter reds like Gamay, Grenache, and Pinot Noir can typically do well with a bit of chill.

  White meat with white wines, red meat with red wine

That's a huge generalization. It comes down to personal preference and preparation. Sauces, seasonings, and side dishes all play into the choice. When I'm confused about which way to go I open a sparkling wine. They go with almost anything. I also "break the rules" with salmon or pork with Pinot Noir or with a tomato-based BBQ sauce and Zinfandel, regardless of the meat choice.

  Wine should be clear and bright with no sediment

Many wineries will clean up their wines so they are clear and bright, especially the whites. When you filter and add fining agents, you run the risk of stripping aromas and flavors.

A lot of gov't mandated stuff,
but it's the sulfites that gets people worked up

  Wine gives me headaches because of sulfur

By law, wine sold in the U.S. have a warning about sulfur because a few people have difficulty breathing when exposed to too much sulfur. For most people who have a problem with wine it's the histamines. Or it might be tannins or very rarely something else. Nobody ever says it was dehydration or other effects from drinking too much.

  The more you pay for a wine the better it is

Psychologically, we all want it to be this way. That doesn't make it true. There is a law of diminishing returns. That is, there might be a significant difference between a $5 and a $20 wine. Going from $20 to $35 is a noticeable difference, but not as big. Certainly, going from $100 to $115 is not going to guarantee anything. Good wine does not have to cost a fortune. Good wine is defined as what you think is good.