As in many other fields of life, the world of wine is not exempt from certain prejudices coined over the centuries and which have not been updated, despite the fact that the current wine scene is far from a real world with respect to its past.
If a few days ago we saw the five most common lies about wine, today we are ready to break myths about white wine. A broth considered by many to be second-rate which, however, can be as rich in nuances as a red wine or a rosé, another of the great victims of the past.
So whether you’re one of those who lament the arrival of heat because it’s a time when white wine is best suited for its refreshing character; or if you just don’t look at it kindly, today we’re ready to break a lance in its favor by clearing up some of the myths that fly over it and that have nothing to do with certain basics: its incredible versatility.
Let’s see, then, seven of the myths that accompany white wine. Seven unique opportunities to discover more of this wonderful family of wines.
WHITE WINE IS MADE ONLY WITH WHITE GRAPES
The first of the prejudices, and the most common among those who do not know white wine in depth. This type of wine is not only made with white grapes, but also many wines have a good percentage of purely red grapes.
The lack of colouring is not so much due to the grape with which it is made, but rather to the process of maceration of the wine: in the case of white wines, the time spent by the grape juice in contact with the grape skins is less. This makes the must colourless, regardless of whether it is made from red or white grapes.
WHITE WINE CAN ONLY BE DRUNK VERY COLD
Another classic around white wine. Beyond knowing in depth the temperature recommended for serving wines, it must be clear that this gesture of keeping the wine at a low temperature only spoils its qualities.
Whether white, red or rosé, one should not be guided by their colour when choosing their temperature, but rather by what each wine demands. There are very young whites with a lot of acidity that can be served very cold, but that is not the guideline. Ideally, white wine should be served at the most at 12 degrees, as from 8 onwards its aromatic qualities can be compromised by the cold.
WHITE WINE OFFERS FEWER VARIETIES
Nothing could be further from the truth! Although this assertion is intimately linked to the belief that white wine contains only white grapes, the truth is that it is an immense family of wines with an incredible range of aromas, flavours and nuances to discover.
WHITE WINE CAN ONLY BE PAIRED WITH FISH AND RICE.
Although we saw this topic in depth when we broke the usual “red wine for meat, white for fish” we want to insist on it again. Apart from the fact that, as we have seen on other occasions when talking about pairing, the combinations of wine and gastronomy are extremely subjective; white wine is not only perfect for soft fish but also for other much more forceful fish such as tuna.
But in addition to this, we can combine it with numerous dishes with poultry, pasta, soups or even with dishes containing only vegetables. And, in the case of white wines with good acidity, even with pork stews.
WHITE WINE CANNOT ACCOMPANY CHEESE
Another habitual sambenito that glides over the white wine. And, in the same way that we have broken the previous myth, this was not going to be any less. White wine can perfectly accompany soft and creamy cheeses, such as brie or torta del Casar.
What’s more: although it’s true that red wines are the perfect choice, due to their forceful taste, to accompany round cheeses such as blue or very cured ones; white wines can also play with acid or sweet notes, depending on the wine, to complete the experience of enjoying a cheese.
WHITE WINE DOES NOT AGE WELL
An assertion that is indebted to that time in which tradition more than anything else ruled that white wines should be drunk in the year. However, the avant-garde of the world of wine has demonstrated with numerous references that barrel aging is not only positive for some whites but also gives them a delicious creaminess and texture.
WHITE WINE HAS NO BODY
Although the maceration of whites is shorter than that of reds, which leads to the tannic load and other substances that contribute to the structure of the wine, white wine also has its own body.
Something that, rather than being the product of the maceration itself, is fundamentally due to the type of grape chosen to create it. If the grape of which it is a part is powerful, the wine will have an ad hoc body.
