Wine Myths

There are so many self-proclaimed Sommeliers out there nowadays, I could just scream. They have ideas of what they "think" is right, when in fact... is by industry standards... very very wrong. So I thought I would take a moment to dispell some myths for all of you in the industry. It will assist in your wine presentation as well as give you a conversational piece while opening the wine bottle.

1) Smelling the cork: is NOT an indicator of how good the wine is. The person is merely smelling mold. The cork can be observed to see how the wine was stored and if it was faulty, causing the wine to possibly turn bad.
2) Putting a magnet under bad wine will turn it into good wine. This has been marketed by many inventors, yet has not been scientifically proven. Currently, there is a $1 million pay out to anyone who can prove that this is true. Needless to say, no inventors have come forward as of yet.
3) The Punt: The punt is the indentation in the bottom of the wine bottle. It is not there for you to stick your thumb in and be all fancy in trying to pour the bottle of wine at the table. It originally came about when Dom Perignon discovered his wines had 2nd fermentation occuring. The bottles kept exploding. Thus, which led to a glassmaker having to figure out a design that could withstand the intense pressure without breaking the bottle. Hence... the punt was invented.
4) Decanting White Wine: Is it acceptable? Uh, only if you're an idiot. White wine does not rest on the lees which doesn't throw any sediment. Crystal tartrates may occur in white wine, but is harmless... a little crunchy, but really harmless. Decanting is used for reds mostly.
5) Screw Caps Are Bad: Wrong-o kiddos! Screw caps are actually very very good. Robert Mondavi was the first to push for such an idea. Every year over $10 million wines are reported for being corked, tainted or bad. Stelvin enclosures (aka screw caps) preserve a wine, eliminates almost all chances of the wine to become oxidized, are easier to store and you don't need a waiter's tool to open it.
6) Do you present a screw cap to a guest? Absolutely not!!!! They are aware it screws offf as they see you elbowing it like a pickle jar... put it in your pocket and complete the service according to standards. However, hang onto the cork, because sometimes they are interested in having it back if they don't finish the bottle. It's a bitch to know that screw cap you threw away 20 minutes ago is now under that table of 10's plate scrapings. Don't you dare think about retrieving it. I know it will cross your mind, but fight the urge!!!
7) Ladies always first: Yes and no! If the person that ordered the wine is a lady... she is served last. Too bad, so sad, that is the standard.
8) Can't have wine...too many sulfites! If I hear that one more time, I might just punch someone in the face! Did you know that a can of tuna has more sulfites than wine? Headaches when drinking wine can occur for many different reasons: allergic reaction, the natural hystamines in the wine, drank too much, not enough water... sulfites are usually one of the last things to cause a person a reaction. There are some wines out there that do not sulfur their products, ask your bar manager when ordering if you see there is a need.
9) Once a wine is opened, it is done for... drink or throw out! Wrong again.... wines can last, depending on the maker, varietal, and seal up to a week. Just make sure you put it in your refrigerator (both red and white). If, when you get to it, it is bad.... use it for cooking or give to someone you hate. It's that simple.
10) Just by opening a bottle helps the wine breath: Nope.... the only way to allow the wine to breath is through decanting or pouring into a glass and having the person swirl it. Breathing allows the wine to come up to room temperature, release the aromatics of the wine showing off its complexity and will soften it a bit. When people say "the wine is tight" they usually mean it needs some air. That's all.