Wine is a world full of stories. Some are beautiful: tales of ancient vines, midnight harvests, and volcanic soils whispering into your glass. Others, frankly, are a bit suspect. Repeated enough times in tasting rooms, on labels, or by your well-meaning uncle at Christmas, they start to sound like gospel. But today, we’re kicking over a few sacred barrels.
Let’s talk about three wine myths that deserve to be laid to rest, preferably with a splash of something good in hand.
Myth #1: Corks Are Better Than Screw Caps
This one has real staying power. There’s something undeniably romantic about the pop of a cork. It conjures candlelit bistros, anniversaries, and awkward dates you thought were going better than they were. But let’s separate sentiment from science.
Screw caps (or Stelvin closures, if you want to sound fancy) are not only perfectly respectable—they’re often better. They eliminate cork taint (a fault caused by TCA, which can make wine smell like wet cardboard) and provide a more reliable seal for freshness. If you’ve ever opened a bottle and wondered why your Chardonnay tastes like a damp bookshop, you’ve probably met a bad cork.
Screw caps are especially great for aromatic whites, rosés, and wines meant to be drunk young. In fact, many top producers in New Zealand, Australia, and increasingly Europe have embraced them wholeheartedly. And no, it doesn’t mean the wine is cheap. It means the winemaker wants you to taste the wine—not gamble on the cork.
Still not convinced? Ask yourself this: are you in love with wine, or just addicted to ceremony? If it’s the latter, there are candle apps and playlists for that.
Myth #2: Red Wine Gets Better With Age
This one is dangerous because it contains a kernel of truth. Yes, some red wines age beautifully. A great Bordeaux or Barolo can evolve over decades, gaining complexity and shedding its youthful bravado. But here’s the kicker: most red wines aren’t meant to age. At all.
Estimates suggest that over 90% of wines produced globally are intended to be consumed within 2–3 years of bottling. That bottle of Chilean Cabernet you picked up for Tuesday’s bolognese? It’s not going to become a velvet masterpiece if you forget about it for ten years. It’s going to taste like vinegary regret.
Wines that do age well are typically higher in acidity, tannin, and/or sugar. They’re carefully structured and often built with longevity in mind. But aging wine is more than just a waiting game—it requires proper storage (cool, consistent temperatures, no sunlight, minimal vibration). That warm shelf above your kitchen fridge? Not a wine cellar.
So next time you hear someone say “I’m saving this red to let it age,” feel free to ask: “Why?” If the answer is “Because red wine always gets better,” consider gifting them a corkscrew and a calendar.
Myth #3: Red Wine with Meat, White Wine with Fish
This one’s so old it probably predates forks. And while it’s not the worst guideline for beginners, it’s far too reductive. The idea is that red wine’s tannins are too aggressive for delicate fish, while white wines are too meek to handle steak. But the reality? It depends on the wine. And the dish. And your mood.
Let’s start with red wine and fish. A light, chillable red like Gamay or Pinot Noir can be stunning with grilled salmon or tuna. The key is to avoid heavy, tannic reds that can clash with the delicate oils in fish, making everything taste metallic. But if the fish is rich and the red is fresh, it’s a match.
Now flip it. White wine with meat? Absolutely. Roast chicken loves a good Chardonnay. Pork belly with off-dry Riesling is divine. Even steak can cozy up to a bold white, like an oaked white Rhône or aged Chenin Blanc.
The trick is balance: fat with acidity, spice with sweetness, boldness with body. The wine isn’t there to follow rules—it’s there to make your dinner better.
And if all else fails, drink what you like. That’s the only rule that really matters.
Wine myths are sticky because they simplify a world that can feel overwhelming. But in clinging to them, we miss out on discovery, pleasure, and a few moments of delicious contradiction.
So here’s to drinking a young red with gusto, twisting open a screw-capped Albariño, or serving Chenin with steak just to watch someone’s eyebrows rise. Wine isn’t about rules—it’s about joy. And sometimes the best bottle is the one that breaks them.