Look, I like the ‘pair your red wine with meat’ spiel because it means if I’m eating meat I have an excuse to drink and vice versa.
That being said, the video below tends to turn its nose up at many of the notions we take for granted when it comes to wine ‘facts’.
Reactions is a show put together by the American Chemical Society, so we’re not dealing with some spotty kid in his room talking bollocks for likes.
Here they challenge the following:
- The shape of the glass affects the taste (00:32)
- Swirling your glass and slurping your wine enhances the flavour (1:40)
- All of those flavour notes are in your wine (2:35)
- You need to let your wine breath (3:03)
- Expensive bottles of wine are better than cheap ones (4:40)
- Serve red wine at room temp and white wine cold (5:20)
- Red wines with meat, whites with fish (6:19)
And go:
You just do you and we’ll do us, which means busting open another bottle of Wolftrap Red around lunchtime on a Friday.
[source:youtube]
