I’m going to prove the top 7 myths about wine wrong for you today. Enjoy!

Red wines do not require chilling.

Most of the time, red wines are better when cooler. Red wines have a recommended serving temp of 54-66 degrees. White wines should be served at 41-48 degrees. A nice cold bottle of Concord Dessert Wine works great about about 55 degrees with some sharp yellow cheddar.

Reserve wine are equal to top shelf liquor.

American wines standards are nothing like higher quality countries like France. This is generally a marketing ploy and can not be relied on for a standard of quality.

Screw caps mean cheap wine.

Some wineries are converting to screw because of cork issues. Most of the time they work just as well and usually have nothing to do with quality. 2006 Reserve Norton Wine comes in a screw cap and it is very delicious.

All wine has the same alcohol percentage.

This claim is preposterous. The alcohol concentration varies from about 6-27%, depending on if it is sparkling, fortified or just table wine.

Young wines don’t offer the same quality of an aged bottle of wine.

Mainly, wines today are sold ready to drink at the peak of its quality. Back in the day this may have been true due to different wine making systems and varieties. Wine is usually drank before 48 hours are up of buying the wine.

Quality and cost are directly related when judging wine.

This is not true at all. Price can be effected by anything from the bottling process, the location, the grapes or literally anything. Keep your eyes open, there are some good 15 dollar bottles of wine out there, including my favorite Cherry Wine.

All German wines are sugary and sweet.

2/3 of wine that is produced in Germany is a dry wine. Germans love to drink dry wines, not sweet.

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