Wednesday, May 22, 2013

Session 23 - Mythbusters

In preparation for this tasting, we undertook rigorous research interviewing some of the wine industry's leading winemakers, distributors, sommeliers and writers, mostly over glasses (and sometimes bottles) of wine. We also took to the streets (ie. Facebook & Twitter) to talk to regular people who enjoy wine. People like you.

And so, at the conclusion of our research, we now have one of the most authoritative lists of Wine Myths ever assembled.

At this tasting we explored a few common wine myths through tasting, talking and testing preconceived ideas. 

Bracket 1 – “But I Only Drink French, Dahhhling”
              Clover Hill Methode Traditionnelle 2007 @CloverHillWines
              Arras Grand Vintage 2004

Bracket 2 – “None Of That ‘Cougar Juice’ For Me!”
            Mitchell Harris Sauvignon Blanc Fumé 2012 @Mitchell_Harris
            Terre à Terre Sauvignon Blanc 2012 @OzTerroir

Bracket 3 – “Anything But Chardonnay!”
              Mountadam High Eden Estate Chardonnay 2011
              Oakridge Local Vineyard Series Barkala Ridge Vineyard Chardonnay 2011          @OakridgeWines1
              Bobar Yarra Valley Chardonnay 2012 @BobarWine

Bracket 4 – “There’s No Good Pinot Noir Under $20”
              Last Horizon Tamar Valley Pinot Noir 2012
              De Bortoli Yarra Valley Windy Peak Pinot Noir 2011 @DeBortoliWines

Bracket 5 – “Good Imported Wine Is Too Expensive”
Les Courtilles Cotes du Rhone 2011 @FourthWaveWines
La Senda de los Elefante Tempranillo 2010 @FourthWaveWines
              Elefante Tempranillo Shiraz 2010 @FourthWaveWines

Bracket 6 – “Blends Are Inferior - Made To Get Rid Of Leftovers and Mistakes”
              Kaesler Avignon 2009 @KaeslerWine
              Adam’s Rib ‘The Red’ 2010 @adamsribwines

  • Sparkling wine is at its best when served in a fluted glass
  • A spoon handle popped in the top of a champagne bottle will seal it & stop it from going flat
  • Winemakers are busy around vintage time, but get to take most of the year off.
  • Wine doesn’t keep once it’s been opened
  • Legs in the glass indicate a quality wine
  • Chablis and Burgundy are varieties of grape
  • Screw caps indicate a lower quality of wine
  • Aged wine needs to be aerated more than young wine
  • Some wines have fruit juice added to them get flavours like passionfruit, lemon or pineapple
  • White wine goes with chicken and fish, red wine goes with red meat
  • Australian wines are only made using young fruit
  • The deeper the punt, the better the wine
  • The thicker and heavier the bottle, the better the wine
  • Price is the best indicator of the quality of a bottle of wine
  • Rose and Riesling are sweet styles of wines
  • Sweet wines have more calories than dry wines
  • White wines are at their best when served chilled
  • Red wine should be served at room temperature
  • Aged wines are better than young wines
  • A sommelier’s job is to talk you into spending more money on wine
  • Wine in restaurants is always overpriced
  • You can tell if a wine is ‘corked’ by sniffing the cork
  • All wine gets better with age
  • You need to know a lot about wine to appreciate it

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