Chill the red and don't slurp in restaurants: A bluffer's guide to wine myths

By FELICITY CLOAKE

Wine myths: Even red wine should be a little chilled


When it comes to wine, most of us can barely tell red from rosé, according to a survey from pub chain Chef & Brewer.

If you're one of the 16 per cent of people who splash out on an expensive bottle simply to save yourself embarrassment, here's our bluffer's guide to wine myths:

ONLY WHITE WINE SHOULD BE CHILLED
Everyone knows red wine should be served at room temperature, but few people realise how much warmer our homes have become.

Even the most full-bodied of reds are at their best between 16C and 18C, so stick your bottle in the fridge for 20 minutes before serving.

FISH HATES RED WINE!
In From Russia With Love, 007's suspicions are aroused when his dining companion orders a chianti with his grilled sole.
'Red wine with fish - well, that should have told me something!' he quips later. But Bond was wrong: more delicate reds go brilliantly with meaty, full-flavoured fish.

THE HOUSE WINE IS FOR CHEAPSKATES
Good restaurant owners know their house wine represents their business, and will select it carefully.

A quarter of us choose the second cheapest wine on the list, hoping to appear more knowledgeable - and don't unscrupulous restaurants know it! If in doubt, ask the wine waiter for a recommendation.

SNIFF CAREFULLY: IT MIGHT BE CORKED
OK, it's possible, but these days, cork taint is rare. In good restaurants, the sommelier should have checked the bottle before pouring it for your approval.
The pong - mouldy, musty and damp - is unmistakable, so if you are unlucky enough to get a bad bottle, don't be afraid to complain.

WINE BUFFS ALWAYS SLURP THEIR WINE
The best way to taste wine is to take a big gulp and then suck some air in your mouth. But that's not on in a restaurant. Leave the showing off for your own home.

source :dailymail