3 myths about wine service
Surely you heard a lot about what to do and what not to do when serving wine. But how much of that is true? Here are some of the main myths and clarifications.
The ideal temperature of Chilean wines, their aeration and decantation, as well as the correct pairing, are aspects that we must know in order to break down the myths about wine service. Let’s see them in detail:
The first thing to be clear about is that serving temperature and tasting temperature are not the same. As a general rule, a wine -whether red or white- should always be served slightly cooler before tasting, since the handling of the glass and the time it takes to drink it affect the gradual increase in temperature.
Now, what is the ideal tasting temperature for Chilean wines? Here the myth is born, since many people say that only white wine is drunk cold and red wine is not.
The truth is that everything depends on the particular wine, since a medium-bodied red wine can benefit from a slightly cold temperature (eg: Pinot Noir Chile at 13 °C); while those with a robust body have an ideal service temperature of between 15 and 17 °C.
On the other hand, there are robust-bodied whites that can be served at higher temperatures than others, such as Fumé Blanc (13 °C), although for those with a lighter structure -such as Sauvignon Blanc-, the ideal serving temperature is between 7 and 10 °C.
Aeration and decantation
One of the myths about wine is that when it is aerated it begins to lose its properties. Nothing could be further from the truth: aeration or letting “the wine breathe” brings benefits related to flavor and aroma, since the tannins are softened.
Now, whether it is an organic wine or not -red or white-, the decanting (passing the wine from the bottle to another container) must be done slowly, both to promote good oxygenation and to separate the sediments, something of special relevance in varieties with a long maturation time.
In general, an aged red wine benefits more from the decanting process than a white wine, as it tends to be denser. Thus, you will be able to perceive all the characteristics of your favorite varieties.
The idea that red is for red meats and cheeses, and white for fish and shellfish, is not a universal rule. There are generalities, of course, but they are not strict pairing combinations.
For example, a salmon can perfectly pair with a Chile Pinot Noir thanks to its characteristics, since it is a wine with high acidity and light body.
In relation to pasta or meats such as chicken, they could be served with red or white depending on the type of preparation or the sauce that accompanies them. In other words, whether or not a wine combines with certain foods depends a lot on the degree of acidity, fat, sweetness, salt, etc.
As we can see, whether we are talking about organic or traditional wine, it is important not to get carried away by myths and follow the recommendations of experts for the care and service of wine.
We invite you to discover the catalog of wines and sparkling wines that we offer at Cono Sur Vineyards, which have been made with sustainable practices and under the wing of a long winemaking tradition.