| Here are the top misconceptions about wine. | | | | 14%; sparkling wines come in at from 8-12% and |
| Know these and you will enhance your enjoyment | | | | fortified wines are very high with alcohol at from |
| of wine. | | | | 17-22%. |
| Red wines should never be chilled. | | | | Young wines are not as good as those that have |
| Some red wines actually are better at cooler | | | | aged. |
| temperatures, like Beaujolais. In fact, red wines | | | | That may have been the case many years ago, |
| have a recommended serving range from 54 to | | | | but not as much today. Most of the wines today |
| 66 degrees depending on the wine. For example a | | | | are sold ready to drink. We are a society today |
| port is recommended to be served at 66 | | | | of instant gratification. Close to 90% of all wine |
| degrees, a Cabernet at 63 and Beaujolais at 54 | | | | purchased in the United States is consumed within |
| degrees. White wines, by comparison, are | | | | 48 hours of the purchase. As a result, the |
| recommended to be served at between 41 and | | | | industry brings to market wines that are meant |
| 48 degrees. | | | | to be consumed immediately and require very |
| Reserve wines are the best and considered top | | | | little aging to taste good. |
| of the line. | | | | The more expensive the wine, the better it will |
| There is no standard in the American wine | | | | taste. |
| industry that regulates, allows or even suggests | | | | The industry would like for you to keep thinking |
| when a particular wine should be labeled "reserve." | | | | this, but there are some great 10 dollar bottles of |
| This is generally nothing more than a marketing | | | | wine out there. Prices vary dramatically depending |
| ploy and it can mean completely different things | | | | on many factors, all of which may or may not |
| from one winery and varietal to another. | | | | have a bearing on taste. Factors that affect price |
| If the bottle has a screw-top that is an indication | | | | include but are not limited to: the name and |
| of a cheap wine. | | | | reputation of the winemaker and winery, type of |
| This is definitely not true these days. More and | | | | grape used, how expensive it was to harvest the |
| more wineries are sealing their bottles with screw | | | | grapes in a particular year, cost of the land the |
| tops to avoid cork contamination. | | | | grapes were gown on, and even where you |
| All wine contains the same amount of alcohol. | | | | purchase the bottle. |
| The amount of alcohol in wine can vary | | | | All German wines are sweet. |
| dramatically from 8 percent up to as much as 22 | | | | It is a common thought that all German wines are |
| percent. The amount of alcohol is very important. | | | | sweet, but that is far from accurate. In truth, |
| Not only will the amount affect the way you feel | | | | close to 2/3 of the entire production of wine in |
| after drinking it but it will also have an effect on | | | | Germany is dry. Most Germans actually prefer |
| the taste, texture, and body. Table wine generally | | | | dry wines. |
| has concentrations of alcohol, ranging from: 8 - | | | | |