Wine culture is riddled with myths, some of which are believed by everyday drinkers and seasoned pros alike. Here in the Umpqua Valley, we believe that wine should be approachable. The only thing you should have to worry about is… which bottle should we open next?
Below we will break down some common misconceptions about wine. Most importantly, don’t be afraid to ask questions. There is no right answer, and the taste of a wine is very subjective. (If you don’t like a wine, it’s okay to pour it out!) Now let’s jump right in…
1. Wine Legs Indicate Quality
Myth: The “legs” (thin coating of clear liquid sliding down a wineglass when you swirl) show a wine’s quality.
Truth: In reality, the ‘tears’ or ‘legs’ reflect the alcohol or sugar content of the wine, nothing more. Generally, the higher the alcohol content, the thicker the tears appear.
2. “Tasting Notes” are Pure Marketing
Myth: Flavors and smells (like butter, vanilla, and pepper) aren’t real and are purely for marketing purposes.
Truth: Winemakers aren’t adding black pepper, vanilla, or roasted vegetables into their wine. These flavors are naturally occurring, and wine yeast naturally synthesizes these aromas during fermentation.
For example, Syrah grapes have naturally occurring compounds that evoke the smell of black pepper, which often translates into the wine. Vanilla is another common smell, originating from trace amounts of vanillin in the lining of oak barrels.
What about buttery Chardonnay? One of the primary compounds in butter–diacetyl–is naturally produced when Chardonnay grapes are fermented. So yes–that buttery Chardonnay is actually chemically related to butter!
3. Natural Wines Are Healthier
Myth: Natural wines are healthier and better for you.
Truth: The term “natural wine” is a misnomer often used to suggest a healthier alternative to conventional wine. It means absolutely nothing. There’s no formal definition or standard for what constitutes a “natural wine”.
Some claim natural wines are healthier because they use “native yeast” found in the vineyard environment. To the contrary, many commercial yeasts are native yeasts that have been isolated and packaged for consistency.
Some consumers believe natural wines are healthier because they lack additives like sulfites. However, all wines naturally contain trace amounts of sulfites, which reside on the skins of grapes. Natural wines may have lower sulfite levels because no sulfites have been added for preservation, to protect against spoilage due to microbes and oxidation, but when sulfite levels are too low, the wine can spoil prematurely.
4. Sulphites Are the Cause of Wine Headaches
Myth: Sulphites are more common in red wines and cause headaches.
Truth: Sulphites are present in much lower quantities in wine than in many dried fruits or even the salad bar at Sizzler, because sulphites act as a preservative. Research shows that dried apricots have higher levels of sulfites than a glass of wine. The primary culprit for that raging headache after a glass of Rombauer Chardonnay is likely histamines, dehydration, or tannins.
5. Wine is Loaded with Sugar
Myth: Wine is packed with sugar, like a soft drink.
Truth: Influencers on social media often claim that wine is loaded with sugar, but this is a misconception. With the exception of sweet dessert wines like Port, most have minimal, if any, sugar in them.
Bulk brands like Australia’s Yellowtail may add roughly 8 grams of sugar per bottle to appeal to American palates, but wines from regions like Oregon’s Umpqua Valley typically have little to no sugar. High-quality wines are often fermented to dryness, meaning the yeast has consumed all the sugar. So, no, you’re not drinking the equivalent of a Coca-Cola when enjoying a glass of wine.
6. Fruity wines are always sweet.
Myth: Many people think that if a wine is fruity, it has to be sweet.
Truth: The perception of fruitiness is created by yeast during fermentation, after all fermentable sugar is consumed. Some of the driest (least sweet) wines, like Tempranillo, Cabernet Sauvignon, Malbec, Grüner Veltliner, or Chenin Blanc, have no sugar in them, but remain explosively fruity in the glass.
7. Screw Caps Mean ‘Cheap’ Wine
Myth: Screw caps indicate low-quality wine.
Truth: Contrary to popular belief, screw caps can ensure better quality control and prevent spoilage. Fifteen years ago, New Zealand and Australia began using screw caps because, being geographically isolated, they usually received the last pick from the world’s cork supply. These subpar corks increased the risk of microbial spoilage and failed to provide an adequate seal.
Screw caps have come a long way. Today, many wineries worldwide use them to help wines age longer and avoid issues like ‘cork taint,’ a microbial flaw that makes wine taste like wet cardboard. Screw caps are easy to acquire, cost-effective, and guarantee product integrity.
8. “Reserve” Means Better
Myth: Wines with “reserve” printed on the label are more special.
Truth: Many wines in America have the phrase “reserve” printed on the label. You might think this means the wine is more special, right? Surprisingly, American wineries aren’t obligated to define what ‘reserve’ means, leaving any winery to use the term at their whim. Technically, a producer could bottle the same wine with two labels—one ‘reserve’ and one not!
In contrast, Europe enforces strict legal guidelines, often requiring longer aging for ‘reserve’ wines. In the Umpqua Valley, wineries like Abacela and Reustle Prayer Rock Vineyards, among others, follow traditional European standards and use only select grapes or extended aging for their ‘reserve wines.’
Conclusion
The next time you host a dinner party, you’ll be able to impress friends and family with your newly acquired wine knowledge. Share how screw caps ensure quality control, debunk the myth behind “reserve” labels, or explain why wine legs don’t indicate excellence. Armed with these facts (and a great bottle of Umpqua Valley wine), you can sip confidently, knowing what’s actually behind the bottle.
