Top 4 Wine Myths vs. Reality

Myth 1: Older wines are always better than newer wines?

Reality Check:

Maybe when Ike was president, but not today. Most wines these days are made to be consumed and enjoyed within 1-2 years of their release date.

Myth 2: Sulfites in red wine cause headaches

Reality Check:

Survey says…Not true! Sulfites can cause allergy and asthma symptoms, but most doctors will attest that they do not cause headaches. In fact, most wines contain sulfites, particularly the sweeter ones, which actually have more sulfites than reds. By comparison, dried fruits i.e. raisins and processed foods i.e. lunchmeat, have more sulfites than red wines – so, if you can eat a hot dog without falling on the floor in agony, you’re probably not allergic to sulfites.

Myth 3: Only cheaper wines use screwtops?

Reality Check:

On the contrary, many leading wine producers have started to use screwtops on their best and most expensive vintages. Why? Because screwtops provide the most consistent and reliable seal for a wine, prior to opening, and help eliminate “corked” and oxidation problems. It’s actually not uncommon for some leading winemakers to mix-it-up and split the bottling of their top vintages between corks and screwtops.

Myth 4: Red wine must be drank at room temperature and never chilled?

Reality Check:

As we’re all well aware, room temperature is different all over the world. Hotter in some places, colder in others. How could this be true? In reality, red wines are at their best at temperatures ranging from 58 F to 65 F depending on their varietal. If you happen to live in a part of the world where room temperature is within this range, then you’re golden! Otherwise, it’s perfectly acceptable to either warm up your reds, or chill them a bit, to get them within the right temperature range to enjoy them at their best!

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