Photography by CORBIS
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Wine Myths—The Truth Uncorked
By Tony Hendra, January-February 2003
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Myth: White wine should be chilled; red wine should
be warm
Wrong. Most whites are served too cold; frosty wine has little smell or
taste, and it certainly shouldn't sit in ice getting frostier. Red wine
should be drunk at room temperature, but not if the room is very warm (most
wines are best below 65 degrees), because then the alcohol starts to evaporate.
In that case, red wine should be cooled for a few minutes.
Myth: White wine goes with fish, red with meat
Nonsense. Just be aware that most red wines will overpower delicate dishes;
most white wines won't stand up to hearty ones.
Myth: The more expensive, the better
Not so. A big price tag is no guarantee that your bottle will show you a
good time. For beginners, the best way to go is varietals (wines made from
specific grape varieties): Reds include Cabernet Sauvignon, Merlot, Zinfandel
(California only), Pinot Noir, Syrah; whites: Chardonnay, Sauvignon Blanc,
Riesling, Viognier. Sampling varietals lets you grasp the enormous variety of
wine without making your wallet sweat. (My own rule is never to pay more than
$10-$20 a bottle in a store, $25-$40 eating out.)
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