10 myths about wine to debunk

1 Wine is good for the blood

False. We've heard it repeated dozens of times by our grandparents: "Wine is good for the blood." In fact, in the past, several epidemiological studies have found that drinking little is associated with a lower risk of death from heart attack and stroke compared to those who abstain completely. In reality, more recent studies suggest that the benefit detected by these studies may be illusory. It seems that moderate drinkers, in fact, have better overall health and healthier behaviors (no smoking, a balanced diet, and physical activity) than those who drink excessively and even teetotalers; furthermore, moderate drinkers also appear to have genetic characteristics associated with lower cardiovascular risk. Let's keep in mind, in any case, that there is no risk-free level of alcohol consumption. There is low-risk drinking, meaning there is a low probability of developing alcohol-related diseases, slightly higher than that of non-drinkers. To keep the risks low, the recommended daily consumption is two alcoholic beverages for men and one for women and seniors over 65. One alcoholic beverage corresponds to 12 grams of alcohol, which is the amount contained, for example, in a small 125 ml glass of wine, a 33 cl medium-sized lager beer, or a spritz, always drunk with meals.

2. It's best not to mix white and red wine

False. There is no scientific evidence to support this statement. Mixing white and red wine doesn't cause any harm: there are no substances that can conflict with each other. Caution, moreover, is essential. As always, it's important not to overdo the quantities.

3 White always goes with fish

False. Fish can be paired with suitable red wines, as long as they have good acidity, few tannins, and are not excessively full-bodied. Here are some examples. Nero d'Avola pairs well with a slice of seared tuna, salmon, or rich fish soups, while baked sea bream or sea bass are excellent when paired with a Pinot Noir. The same goes for a young Chianti with tomato-based fish sauces, a Bonarda with fried fish, or an Aglianico del Vulture with a plate of red mullet fillets, while eel pairs beautifully with Bardolino.

4 Red wines should be served at room temperature

False. This is a myth based on a misunderstanding: it doesn't refer to the 21-25°C (70-77°F) of our homes, but to the room temperature of the past, when bottles were stored in the cellar at 15-17°C (59-63°F). A temperature above 20°C (68°F) can also affect the quality of the wine: the alcohol can evaporate and make the wine less palatable. However, for white wines, the advice is not to overdo the cold: you risk altering their typical aromas and flavors. In fact, aromas fade around 12°C (54°F) and are barely noticeable below 8°C (46°F). Below a certain temperature, not only aromas fade, but also unpleasant scents.

5 A teaspoon in the bottle preserves sparkling wine better

False. According to popular belief, to maintain the effervescence of an open bottle of sparkling wine, we should the handle of a teaspoon into the neck of the bottle: it supposedly preserves the bubbles for longer by preventing the dispersion of gases. Unfortunately, it doesn't work: the only solution is to reseal the bottle with the appropriate metal pressure cap (stopper), which prevents the dispersion of the bubbles.

6 The best corks are those

False. There is no absolute best cork; it depends on the type of wine we need to seal. Cork closures are generally recommended for wines intended for aging: this material interacts positively with the maturation process of the bottled wine. For young wines ready for consumption, i.e. to be drunk within 1-2 years, synthetic closures are more appropriate, as they ensure a more homogeneous and standardized result. Wines closed with screw caps are also available on the market, which allows for perfect preservation of the wine, keeping it unchanged over time and preventing any exchange with the outside world, making it ideal for wines to be consumed within a few years of bottling. However, it is not recommended for wines intended for bottle aging. In recent years, glass closures have also made their appearance. Compared to cork and synthetic closures, they not only offer a very simple opening, without the need for a corkscrew, but also allow for convenient uncorking. Reuse once the bottle is uncorked. Since it prevents the wine from coming into contact with external oxygen, the glass stopper is especially suitable for wines that do not require long aging.

7 Passito wines are always sweet

False. Although most are sweet, there are also passito wines that are not. For example, Amarone della Valpolicella DOCG is a passito wine: it represents the dry version of Recioto della Valpolicella DOCG, from which it is derived by continuing fermentation. The term "Amarone," in fact, refers to the absence of sweetness, meaning "dry." It is a passito wine, therefore, with little or no residual sugar. Sforzato (or Sfursat) di Valtellina DOCG, the most popular wine in Valpolicella, is also a dry passito wine. The famous wine from the valley of the same name, whose name derives from the local tradition of "sforzare" (stretching) the grapes, that is, concentrating them through the practice of drying.

8 Sweet wine is produced by adding sugar

False. First of all, by law, a wine with a residual sugar content of at least 45 g/l can be defined as "sweet." To produce a sweet wine, sugar is not added, but the grapes are ripened so that the must is rich in it (some grapes, such as Moscato Bianco, reach a high sugar concentration when ripe); in several cases, the grapes are also dried to eliminate water, concentrating sugars and aromatic substances within the berry. When the desired sweetness and alcohol content are reached, the fermentation process is stopped. yeasts, to prevent them from transforming all the sugar present into alcohol. To interrupt fermentation, there are various ways:
•    lower the temperature;
•    filter the must, eliminating the yeasts;
•    add alcohol, as for example in fortified wines.
In some particular wines, however, the addition of sugar is permitted: these are aromatized wines (for example, Vermouth), obtained by law from one or more wine products (for example, white, red, sparkling, semi-sparkling, fortified wines). Unlike "pure" wine, in aromatized wine it is Various substances (e.g., alcohol, spices, aromatic herbs), including sugar, can be added.

9 Organic wine is sulfites-free

False. Organic wine can also contain them. By law, organic wine must be made from 100% organic grapes, meaning they are grown using only a very limited number of pesticides, used to keep the vines healthy and prevent them from being destroyed by disease and infestations. Furthermore, the use of fertilizers in grape production is limited, and certain winemaking treatments are prohibited in winemaking. The use of additives such as sulfites has also been reduced, although these are still present in the winemaking industry. Sulfite levels are permitted by law: the maximum limit for dry red organic wines is 100 mg/l, which rises to 150 mg/l for whites and rosés, with exemptions in the case of particularly difficult meteorological years. For non-organic wines, however, the maximum permitted sulfite levels are slightly higher, 150 and 200 mg/l, respectively.

10 The ideal time to bottle is linked to the lunar phases

False. According to some, the lunar phases are crucial for choosing the bottling period for wine. For example, tradition holds that it is best to bottle sparkling wines during a waxing moon, while a waning moon would seem more appropriate for bottling sweet wines and those intended for long aging. A full moon, however, is recommended for any type of wine. This is a widespread belief, sometimes even in reality. production factors of some importance, but the truth is that there is no scientific evidence to support the idea that the moon can influence the quality of wine. If the winery has maintained high quality standards at every stage of the entire winemaking process, the moon's influence can be considered of secondary importance.