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Famous Wine Myths Busted

A recent study by the University of Reims suggests that it might be better to do so because champagne served at 64F (18C) is likely to form more bubbles. Here are a few wine myth busters.

Published: 27th April 2014 06:00 AM  |   Last Updated: 25th April 2014 04:08 PM   |  A+A-

Do you drink your champagne at room temperature? A recent study by the University of Reims suggests that it might be better to do so because champagne served at 64F (18C) is likely to form more bubbles. Here are a few wine myth busters.

 

Red with meat, white with fish: Matching wine and food is more about looking at the intensity, or volume, of the flavours involved than it is about going for red or white. Shouty food needs shouty wine, and vice versa.

 

Old wine needs decanting: It’s true that more expensive wine can sometimes be improved by decanting—it might have intense concentration and tight tannins that will ease and open if they are given time and air. But older wines can also be fragile. They have already aged, slowly and gently, in the bottle, and may, like a griddled steak, have reached the moment at which they are á point. Swilling them around in a decanter may send them over the edge.

 

It is sacrilege to put ice cubes in wine that is too warm: No, it’s not. You can put ice in your glass if you want to.



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