… and we continue the saga of the summer on the received ideas about wine! Do you like it? We like it :-)!
In June, we talked about: the deposit is a defect of the wine / Champagne is served in cups or flutes / agood wine is necessarily expensive. (June 2019 article: misconceptions about wine, Part 1)
As a reminder, in July, it was: An old wine is better than a young wine / There are only red wines that age in barrels / We only make white wine with white grapes (article of July 2019: the received ideas about wine, 2nd part)
This time, we will zoom in on 3 topics:
- Cheese = Red wine
- An organic wine does not contain sulphites
- Old wines are more tannic than young wines
Misconception n°7. Cheese = red wine
Many French people are used to marrying cheese and red wine. Indeed it can be a beautiful marriage of flavors, however we must not forget the white wine which also has its say when it comes to cheese.
Here are some ideas:
- A very tannic red wine will take over quite easily, so it will be necessary either to play on the agreement of similarity with a powerful cheese to have "a balance of power" or a fatty cheese type goat that will soften the tannins.
- For a white wine, harmony is often at the rendezvous and there is no need to think too much!
On a platter, don't forget the goat is "the wardrobe bottom" of the cheese 😊 platter!
Misconception n°8. An organic wine does not contain sulphites
If you look at the label of an organic wine, you will certainly find that it is marked "contains sulphites". Yes there is sulfur and fortunately, otherwise we would have vinegar!
Sulphur dioxide is absolutely not prohibited in the production of an organic wine. On the other hand, for the same wine, the permitted rates are reduced compared to conventional production.
Don't worry, because if sulphites can cause some headaches when they are very (too much?) present, they are harmless to the quantities present in the wine.
You don't risk anything!
Misconception n°9 . Old wines are more tannic than young wines
Many think that the more old wines gain in power. On the contrary, they soften with oxidation. The color evolves and the tannins are refined and often they fall to the bottom of the bottle! This is the deposit.
If a young wine is not tannic it will have no ageing potential. It will have to be tasted quickly. On the other hand, if it is tannic, yes this wine will age and the tannins will soften and give length in the mouth!
To summarize, the younger it is, the more powerful it is, the older it is, the longer it is in the mouth.
See you soon for the last episode of our summer saga on preconceived ideas :-)!
OTHER ARTICLES from the Ateliers de Bacchus:
Article found on the net: Switzerland, its chocolate, its cheeses… and soon its wines?