Since their inception, many people have spent countless nights visiting the great wine bars in the Big Apple. At one time or another at each of these wine bars, people have recounted numerous factoids and stories about wine. Learn about the origins of wine and a some more of the common myths surrounding wine. There's a little bit of something to interest everyone.
1. Not All Wines Age Well
One of the largest misunderstandings about wine is that,all wine ages well with time. The truth of it is that most wines made are prepared to be consumed soon after being made and don't have plenty of potential for aging well. There are just a few wines that may last past a decade.
2. Is There a Proper Etiquette for Holding a Wine Glass?
Many vinophiles may not know this, but there is a correct way and an incorrect way to hold your wine glass. A wine glass needs to be held at the stem and not at the bowl. The reason for this, is because of the fact, that heat from your hand will actually increase the temperature of wine in your glass.
3. Is Wine Good for You?
During the past couple of years more scientific information suggests that drinking wine can lead to decreased possibility of hardening of the arteries, heart disease, gum disease, stroke and even Alzheimer's. But a study on these studies recommended that these conclusions were skewed because of the fact that people that tend to drink wine are far more wealthy and therefore less susceptible to these illnesses due to fortune of more wealth and education. The best known beneficial chemical in wine is the antioxidant Resveratol, which unfortunately is present in much too low of a concentration to be physically affecting. The other chemicals are the antioxidants called polyphenols and the chemicals procyanidins. These chemicals are found in the grape seed and skin. Polyphenols protect cell membranes and procyanidans help reduce blood pressure, defend against artery hardening and help reduce the blood pressure.
Not all wines contain the same amounts of these chemical anti oxidising agents. Wines who's grape skins and grape seeds have lingered in contact with the wine during the process of fermentation are the most procyanidan rich. These wines usually tend to come from the Sardinia's Nuoro province and the Pyrenees' Madirian region, with as much as ten times the concentration versus wines from South America, the U.S. Ans Australia.
4. Did Wine Lead to Ancient Rome's Downfall?
The ancient Romans made the discovery that by adding lead into their wine, not only did it help keep it preserved for longer, the lead made it taste sweeter with a better texture. Too bad lead is toxic and that many historians cite that a component in Rome's decline was prolific lead poisoning.
5. Which Wine Goes with Which Food?
This is one vinophiles frequently get confused. Remeber that rich, heavy foods normally go well with rich, heavy wine. Light food calls for lighter wine. Another tip to remember is that red wines are typically served with red meat and white wines are typically served with fish and white meats. Finally, sweet wines go well with pastries and desserts.
6. Should Wine Be Stored Standing Up or On Its Side?
The answer is both, although it depends. Typically, wine is not stored in the upright position, because laying the wine on its side keeps the wine contacted with the cork. This impedes the cork from getting shrunk, dried out or letting air contact the wine. If you're using a synthesised cork, the previous reasons aren't a concern and wine can safely be stored standing up.
1. Not All Wines Age Well
One of the largest misunderstandings about wine is that,all wine ages well with time. The truth of it is that most wines made are prepared to be consumed soon after being made and don't have plenty of potential for aging well. There are just a few wines that may last past a decade.
2. Is There a Proper Etiquette for Holding a Wine Glass?
Many vinophiles may not know this, but there is a correct way and an incorrect way to hold your wine glass. A wine glass needs to be held at the stem and not at the bowl. The reason for this, is because of the fact, that heat from your hand will actually increase the temperature of wine in your glass.
3. Is Wine Good for You?
During the past couple of years more scientific information suggests that drinking wine can lead to decreased possibility of hardening of the arteries, heart disease, gum disease, stroke and even Alzheimer's. But a study on these studies recommended that these conclusions were skewed because of the fact that people that tend to drink wine are far more wealthy and therefore less susceptible to these illnesses due to fortune of more wealth and education. The best known beneficial chemical in wine is the antioxidant Resveratol, which unfortunately is present in much too low of a concentration to be physically affecting. The other chemicals are the antioxidants called polyphenols and the chemicals procyanidins. These chemicals are found in the grape seed and skin. Polyphenols protect cell membranes and procyanidans help reduce blood pressure, defend against artery hardening and help reduce the blood pressure.
Not all wines contain the same amounts of these chemical anti oxidising agents. Wines who's grape skins and grape seeds have lingered in contact with the wine during the process of fermentation are the most procyanidan rich. These wines usually tend to come from the Sardinia's Nuoro province and the Pyrenees' Madirian region, with as much as ten times the concentration versus wines from South America, the U.S. Ans Australia.
4. Did Wine Lead to Ancient Rome's Downfall?
The ancient Romans made the discovery that by adding lead into their wine, not only did it help keep it preserved for longer, the lead made it taste sweeter with a better texture. Too bad lead is toxic and that many historians cite that a component in Rome's decline was prolific lead poisoning.
5. Which Wine Goes with Which Food?
This is one vinophiles frequently get confused. Remeber that rich, heavy foods normally go well with rich, heavy wine. Light food calls for lighter wine. Another tip to remember is that red wines are typically served with red meat and white wines are typically served with fish and white meats. Finally, sweet wines go well with pastries and desserts.
6. Should Wine Be Stored Standing Up or On Its Side?
The answer is both, although it depends. Typically, wine is not stored in the upright position, because laying the wine on its side keeps the wine contacted with the cork. This impedes the cork from getting shrunk, dried out or letting air contact the wine. If you're using a synthesised cork, the previous reasons aren't a concern and wine can safely be stored standing up.
About the Author:
Jeff Myers has has an affinity for everything to do with wine for the last several years. Living in the city of New York, he has written many articles about NYC wine bars and other wine associated topics. For more about Jeff and wine bars in New York City, please come and visit his site.
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