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10 mistaken commonplaces regarding wine

GREGUTT-CELLAR_

10 mistaken commonplaces regarding wine

Paul Gregutt editor of the prestigious Wine Enthusiast magazine invites us to get rid of some commonplaces, firts among all: the most expensive wine is the best

GREGUTT-CELLAR_

GREGUTT-CELLAR_

Read for you by Donatella Cinelli Colombini

Those that Paul Gregutt has commented in his splendid article which I suggest you read are in fact some deep rooted and widely spread convictions which influence even those who have been tasting wines all their life.
Some of these myths have an authentic origin but their generalized use has transformed into absolute truths which lead to misunderstandings. For this reason the list of commonplaces proposed by Paul Gregutt must be read carefully with attention and it must help us to reconsider many opinions.
1) The most expensive wine is the best
2) The large wineries produce good wines but not exceptional ones
3) The small wineries make more authentic wines
4) The best aged wines are those with a real cork
5) Tannic wines need a longer ageing
6) There is a perfect moment for every wine apt for long ageing
7) A heavy bottle means a good wine
8) Sweet wines are for those who are incompetent
9) In difficult harvests all wines are second-rate
10) All wines to be stored are red

There are only two testimonials to confirm the validity of Paul Gerutt’s argument. A few

Wine-Enthusiast

Wine-Enthusiast

days ago I have noticed the approval a clearly defected wine received only because it was made by a small producer in extreme conditions: road often not usable, winery without flooring, no winemaker and no wine making products … Being rustic becomes an added value which beats other evaluations.
The second episode regards synthetic corks. We had noticed that the average quality cork corks, which we used for the white rosé and young reds, produced defects or deviances in the wines, more and more often. We decided to substitute them; the choice was between technical corks (made of broken up corks that have been sterilized and assembled) and good level synthetic corks. Before deciding we asked our importers in 31 nations around the world. The reply was <<no way the synthetic cork>>. None of the importers chose the synthetic cork. <<because the consumer does not want it>>. As Paul Gerutt emphasized in this case there is a convinced and deep rooted pre-conception which out to be got rid of, because among the synthetic corks there are some produced with advanced technologies and which are high performing, so to refuse them from the start is wrong.

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