False Myths

There are many false myths in the world of wine.

These dogmas have developed because, as in all areas in which various fashions have followed, the latter have left consequences.

Therefore, it is good to always try to obtain information for the very purpose of removing certain taboos and certain clichés that, in fact, lead to poor drinking.

Point 1 – “With fish-based dishes, you should drink white wine”
In fact, it is the greatest of false myths, and as such, it is based on the truth: there are fibres inside the fish that are easily fragmented when chewed, so there is no need for excessive saliva in the mouth, and therefore, wine with astringent properties will not be used in this combination (according to the law of juxtaposition of contrasts).
Indeed, red meat finds a loyal ally in tannic red wine, and white fish, especially if raw and unflavored, find the right support in light and savoury white, but in all other cases, it is important not to fall into the trap and experiment with different combinations.

Point 2 – “The bubbles should be drunk at the beginning of the meal”
Again, arguing in favour of the assumption by saying that, plausibly, Charmat method sparkling wines are just fine while waiting for the appetizer, but, as far as the classical method is concerned, elegant and sophisticated bubbles such as Champagne or several Franciacorta are suitable to accompany and enhance the whole dish, showing surprising versatility and character.
What’s more, I’m sure that on some dinners, a little more panache can only benefit the diners.

Point 3 – “Rosé wines are for women”
Excluding the most banal associations of pink with the female sex, over time the idea arose that women are big fans of easy, light and not very temperamental wines.
Assuming that these three characteristics are difficult to adapt to rosé wines in the Italian wine scene, this statement could not be more wrong: genre, whatever it may be, does not create preferences, in any case, taste and knowledge create them.

Point 4 – “Natural wine stinks”
I find it unlikely that one can understand what the adjective natural actually defines, but if it is correctly associated with the concept of mastery, territoriality, very low invasiveness of plants and vineyards, respect for indigenousness and love for this wonderful drink, then the problem arises in the second parts of the assumption.
I’ve heard people ask “do you have any stinkier wine?” which, in itself, sounds like an oxymoron.
Wine smells, it doesn’t stink. If what you have in your glass stinks, then there is probably an issue.

In the case of wines made without added additives, there is a high likelihood of minor problems during the fermentation, bottling or transportation processes; the only way to prevent them from happening is to be scrupulous.

Working in the vineyard with double the attention and respect, being scrupulous in the cellar, patiently respecting the timing of each process, and being extremely honest with oneself and with consumers.

To avoid falling into bad habits, we must learn to question our beliefs and not to compartmentalise.
Tasting, exploring and comparing are the three main keys to avoid the confusion that oenological fashion has created over time.

Ilaria Giardini
Tenuta Liliana Staff