Debunking wine myths: What to look out for

Why they may not be true after all....

Debunking wine myths

Myth: Wine legs mean a better wine

The reality is that ‘legs tell you relatively little about the wine’, says Matt Walls.

Myth: Putting a spoon in Champagne keeps it fizzy

Really, there’s no evidence that proves this. You’re better off using a Champagne stopper.

Myth: Sulphites cause hangovers

Although a few people are allergic to sulphites, in most cases, hangovers are caused by dehydration from alcohol, not the sulphites in the wine.

Myth: A wine punt means a better quality wine

This is not a universal rule, and some styles – like Riesling, for example – never have a punt.

Myth: White wine doesn’t go with red meat

Take other factors in to consideration – like acidity, age, oak – rather than just the colour of the wine.

Myth: Only white wine pairs with fish 

Again, there are other factors to consider. The main rule is don’t go for anything too tannic with fish.

Myth: Pale rosé wine is better

Pale, delicate coloured roses from Provence have grown in popularity, and it’s become a trend for winemakers to try and keep the colour very pale. But that doesn’t necessarily mean that deeper coloured roses are worse quality wines.

Myth: Red wine should only be served room temperature

There are plenty of lighter style red wines that benefit from being lightly chilled – especially in the summer months.

Myths: All Champagne should be kept to age

Non-Vintage Champagne is generally made to be ready-to drink. Our experts say you can keep it a couple of years but not much longer. Vintage Champagnes are the ones that benefit from some cellaring.

Find more wine questions answered here.