Are all wines really better with age? Are desserts best paired with sweet wines? Should champagnes be served in flutes? We dig deep and break common misconceptions on wine.

Here are 10 wine myths debunked. Prepare to be enlightened.

#1 RED MEATS SHOULD BE PAIRED WITH RED WINE

Pairing is more than just about the color of wine. This myth dates back to the early days when wine knowledge was sparse, and people had bad experiences with the pairing of red wine with shellfish—certain pigmentations in red wine reacts negatively with the brininess of shellfish.

Instead of judging by color (and pairing white meat with white wine), wine should be paired based on how it is cooked. Cooking methods that are low interfering (thus retaining more flavors) such as pan-seared beef, are good with white wines, or more elegant reds.

#2 EXPENSIVE WINES ARE ALWAYS BETTER

Most of the time, hefty prices tags are a result of good brand marketing. Price is not a good factor to judge quality, as the scale of quality may not be uniform to its price.

Heftier price tags may also be due to rarity. Having said that, rare wines may not necessarily be top quality wines.

#3 THE OLDER THE WINE IS, THE BETTER.

Every wine has a drinking window—when tannins and acidity decrease, but fruit flavors still exist. Once the wine ages past that window, flavors start to deteriorate, making it less ideal for consumption.

#4 RED WINES ARE THE ONLY WINES WORTH CELLARING

Both red and white wines develop flavors over time. Sweet wines, white wines and champagnes all develop the same spectrum of flavors, however white wines are more difficult to age due to minimal tannins. Red wines are easier to age because they have tannins to fall back on, thus the misconception.

#5 STELVINS (WINE SCREW CAPS) ARE ONLY USED FOR LOW QUALITY WINES

This arises from the perception that stelvins are cheaper to manufacture. Screw caps were invented to reduce levels of bottle variation (corks are inconsistent due to its organic nature—no two corks are the same). Stelvins are airtight, preventing additional oxidation from occurring. Wines that are refreshing in nature need to be kept airtight, thus stelvins would work better than a cork.

#6 SWEET WINES ONLY GO WITH DESSERTS

Sweet wines may not necessarily go well with desserts, especially if it is a heavy chocolate cake—the sweetness of the dessert may overpower the sweetness of the wine.

Sweet wines pair well with seafood, such as oysters. Sweet wines have incredibly high acidity that cleanses the palate from its creaminess while adding a later of sweetness and complexity.

#7 SULFUR IN A WINE GIVES YOU HEADACHES

A whole bottle of wine contains less sulfur than a single egg. Sulfur is a natural byproduct of fermentation. Sulfur in wine does not cause headaches. What cause headaches in wine are contaminants—a result of bad winemaking. The irony of this myth? Even paracetamol contains sulfur!

#8 ONLY RED WINES HAVE HEALTH BENEFITS

While red wines contain more antioxidants than white wines, it does not mean that white wines do not have antioxidants. Both reds and whites contain the same amount of nutrients.

#9 RED WINE SHOULD BE SERVED AT “ROOM TEMPERATURE”

This myth originated from Europe, where red wines are served at room temperature. Needless to say, Singapore’s ‘room temperature’ would not match that of Europe.

Reds are best served between 18 to 22 degrees Celsius, whilst whites are best served at 10 to 14 degrees Celsius. So, unless your room here is between 18 to 22 degrees Celsius, we reckon you’d be better off chilling that bottle of red.

#10 CHAMPAGNES SHOULD ALWAYS BE SERVED IN FLUTES

Champagne flutes were made with the sole purpose of enabling the bubbles to be seen easily. However, these slim flutes do not allow you to swirl (and aerate properly), and are merely made for aesthetic purposes.

So there you have it; 10 wine myths debunked. Go forth, and show off your newfound vine knowledge. We just saved you from being labeled a wine philistine.

About the writer:
Mandy Lynn is a former I-S Magazine writer and current columnist at Nookmag; her dining and nightlife features are published in Appetite Asia, Food & Travel, and Singapore Tatler Dining. For bite-sized food recommendations, follow her on Instagram and Facebook, or join her Gourmet Adventures to keep up with the latest openings in the dining scene.