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Some Myths About Wine

The world is full of myths, and in the specific case of wines, accompanied, from pre-Flood times. Generally, these are legendary legends, ideas generated by trivial or unfounded knowledge that were caused by erroneous or distorted information on the reality of the wines. Fortunately, over time, these legends are no longer applicable, because current technology has allowed us in-depth studies of the actual winemaking phenomena, which have enabled us to find a scientific reality, which helps overcome the unfounded fantasies.

Among the most widespread myths are:

SLIMLINE WINE:

In the first instance the wine does not contain fat so it is not a fattening food, directly. A glass of dry wine, contains in its composition to 85% water, 12% ethyl alcohol and small amounts of tartaric acid and various minerals in small quantities. A glass of dry wine generally contains 100ml and is approximately 53 calories, however, if it is red, 61 calories. For sweet wines, are about 10% more calories, according to his wealth azucarina.

Likewise, we know that if calories are not consumed by the loss of energy, become fat, but this is not a problem caused by wine, but by physical inactivity because with any other food is the same.

WINE IS FOR PEOPLE UNDERSTOOD IN THE FIELD:

This myth is true in part because the wine takes a lot of diverse information and regardless of the soils, climate, technical harvesting and processing, new techniques, etc.. which demands a diversity of knowledge, to understand in depth what you are drinking, for this reason, it is useful to know these issues, only if we refer to the wealth of information surrounding a good wine. However, to enjoy it, when to drink, you only need to choose the wine you like. Because wine is a simple drink, comúny current is just fermented grape juice, the result of biological transformation, only natural.

EXPENSIVE WINES ARE THE BEST:

Wine, like any other product, the more expensive it is, presupposes that should be of better quality. However the best quality, not always guarantee the best wine. It is very important, always remember that taste is a highly personal sense and you may not like the wine, the rest seems excellent. Also, keep in mind that whenever there is a wine for every circumstance, for this reason, there may be an excellent wine for a certain food or ocasióny is not the most appropriate for others.

PARKED IN OAK WINES ARE BETTER:

The relationship between oak and wine is the time when the only vessels to contain it, were of oak. Today, wines are fermented in stainless steel, oak has become a status symbol. The touch that oak gives a wine, can help to achieve better qualities, changing its texture and enhance its tannins. This task requires stringent conditions, because the wine flowing into the vessel of oak, should be of very good quality, which will improve during their time parked. However, if we enter a poor or weak wine and put it in contact with oak, not the best, only achieve a poor or weak wine, Oak warmly. Another condition is that the time must be right, because extending the period, impairs their quality, because the wood flavor is more prominent, that of wine. The presence of oak in the taste of wine, is also a matter of personal taste, today's consumers prefer wines that are fresh, fruity and slightly oaky flavor.