TO SWIRL OR NOT TO SWIRL? THE VERDICTS

Myth: The shape of the glass affects the taste Verdict: Fact Explanation: The shape concentrates the aromas, enhancing the taste Myth: Serve red wine at room temperature and white wine cold Verdict: Fiction

Explanation: Most people cool white wine too much – limiting flavours – and warm red too much, making flavours too powerful

Myth: Swirling wine in mouth enhances flavour Verdict: Fact

Explanation: Air helps aroma molecules travel from mouth to nose, unleashing full flavour of wine Myth: Expensive bottles of wine are better than cheaper ones Verdict: It depends

Explanation: Expensive wines use healthier grapes and are stored in higher quality barrels warding off bad flavours, but ultimately it’s down to personal preference Myth: Drink red wine with meat and white wines with fish Verdict: Fiction Explanation: It’s better to pair with sauce or garnish than meat or fish Myth: Swirling glass and slurping wine enhances flavour Verdict: Fact Explanation: This encourages oxygen into the wine, helping release flavour compounds Myth: Wine should be left to breathe Verdict: It depends

Explanation: Allowing it to breathe gives sulphur dioxide a chance to evaporate – however the ingredient is now less common in wines

Myth: All of those flavours in wine notes are in your drink Verdict: Fact

Explanation: While all the flavours may not actually be in the wine, compounds tasting like them may come from the grape or the wood barrels it is aged in