The world of wine is a breathtaking expanse built on history, geography, and pure sensory pleasure. Within this realm, beautiful stories are plentiful: tales of ancient vines, challenging midnight harvests, and volcanic soils whispering their secrets into your glass. Yet, like any grand narrative, the wine world is also plagued by a few persistent myths. Repeated enough times—in tasting rooms, on pretentious labels, or by your opinionated uncle at the Christmas dinner table—these half-truths begin to sound like gospel. Let’s challenge these sacred traditions and find out why the modern wine world has moved on.

Myth 1: The Cork is Superior to the Screw Cap

This romantic notion has incredible staying power. There is something undeniably ceremonial about the pop of a cork. It evokes images of candlelit bistros, landmark anniversaries, and perhaps a touch of old-world class. However, it is high time we separate sentimentality from sound science.

The Case for the Screw Cap

Screw caps—or Stelvin closures, for those who wish to sound suitably sophisticated—are not merely a perfectly respectable alternative; they are, in fact, often better.

  • Eliminates Taint: They almost entirely eliminate the risk of cork taint (a fault caused by the compound TCA, which can make a wine smell and taste faintly of wet cardboard, damp bookshops, or musty basement). If you’ve ever opened a bottle and wondered why your delightful Chardonnay was a let-down, chances are you encountered a faulty cork.
  • Reliable Seal: Screw caps provide a far more reliable and consistent seal, ensuring that the wine is protected from excessive oxygen exposure, preserving its freshness.
  • Quality Assurance: Screw caps are especially beneficial for aromatic white wines, rosés, and any wines intended to be drunk young and vibrant.

Top producers in New Zealand, Australia, and increasingly across Europe have embraced this closure wholeheartedly. The use of a screw cap does not signify that the wine is cheap or inferior. It means the winemaker prioritises ensuring you taste the wine as they intended—without having to gamble on the quality of a piece of bark.

The question you need to ask yourself is this: are you in love with the wine, or are you merely addicted to the ceremony? If it’s the latter, there are plenty of satisfyingly “cork-popping” sounds available on YouTube.

Myth 2: All Red Wine Improves with Age

This is a dangerous misconception because it hinges on a kernel of undeniable truth. Yes, it is true that a select few red wines age beautifully. A top-tier Bordeaux or a structured Barolo can evolve over decades, shedding youthful intensity and gaining remarkable complexity.

The Reality of Drinking Windows

The crucial point, however, is this: most red wines are not meant to age. At all.

  • Drink Young: Industry estimates suggest that well over 90% of wines produced globally—red, white, and rosé—are intended to be consumed within two to three years of bottling.
  • It Won’t Be a Masterpiece: That bottle of everyday Chilean Cabernet Sauvignon you picked up for your Tuesday night spaghetti Bolognese is not going to transform into a ‘velvet masterpiece’ if you forget about it for a decade. More likely, it will simply taste of faded fruit and vinegary regret.
  • Built to Last: Wines that do age well are meticulously crafted with high levels of acidity, tannin, and/or sugar. They are structured with longevity in mind.

Furthermore, ageing wine is far more than just a waiting game; it demands proper storage. This means consistently cool temperatures, no sunlight, and minimal vibration. That warm, bright shelf above your kitchen oven or fridge is, regrettably, a wine killer, not a cellar.

So, the next time you hear someone declare, “I’m saving this red to let it age,” feel free to counter with a simple, inquisitive: “Why?” If the answer is merely “Because red wine always gets better,” you might consider gifting them a corkscrew and a calendar.

Myth 3: The Hard-and-Fast Pairing Rule of ‘Red with Meat, White with Fish’

This rule is so ingrained in our culinary culture that it probably predates the invention of the fork. And while it serves as a reasonable starting point for absolute beginners, it is ultimately far too reductive and restrictive.

Pairing by Weight, Flavour, and Texture

The traditional logic is that the tannins in red wine clash with delicate fish oils, while white wines are too ‘meek’ to stand up to a rich, heavy steak. But the reality is that the perfect pairing depends on the wine’s style, the dish’s preparation, and often, simply your personal preference.

A Little Red with Your Fish?

Absolutely. A light, vibrant, perhaps slightly chilled Gamay (like a Beaujolais) or a delicate Pinot Noir can be a stunning match for grilled tuna, salmon, or a rich fish stew. The key is to avoid the heavy, oaky, and highly tannic reds that can create that unpleasant metallic clash with delicate fish oils. When the fish is rich and the red is fresh, it works beautifully.

White Wine with Your Sunday Roast?

Undoubtedly. A classic roast chicken practically begs for a buttery, oaked Chardonnay. Pork belly or richly seasoned pulled pork is sublime when paired with an off-dry, acidic Riesling. Even a flavourful steak can be wonderfully complimented by a bold white, such as an oak-aged white Rhône blend or an older, complex Chenin Blanc from the Loire or South Africa.

The secret to sophisticated pairing lies in achieving balance: complementing fat with refreshing acidity, spice with a touch of sweetness, and the dish’s richness with the wine’s body. The wine is there to elevate the meal, not to slavishly follow obsolete rules.

Ultimately, the only rule that truly matters is this: drink what you like. Wine myths are sticky because they attempt to simplify a world that can feel overwhelming. But by clinging to them, we risk missing out on discovery, genuine pleasure, and those delicious moments of contradiction.

So, here’s to enjoying a youthful, fruit-forward red with gusto, twisting open a screw-capped Albariño, and serving a crisp Sauvignon Blanc with your lamb just to watch someone’s eyebrows shoot up. Wine isn’t about rigid rules; it’s about joy, and often the very best bottle is the one that audaciously breaks them.