Wines are very enjoyable beverages. They are great for special occasions and celebrations, as well as every day enjoyment. If you love wine, you have probably heard a lot of myths about it. Learn a few of the most popular myths about wines, and which are true (or not true).

Understanding Your Wine Collection More – Knowing Myths from Facts

More and more people in Los Angeles, California are investing in their very own residential custom wine cellars, and starting wine collections. In order to enjoy wine more, a wine collector should have an adequate understanding of wines. Along with that, they should identify the myths about wine. Here are a few of the most popular myths about wine:

1. Eliminate the Sulfites in Wine

There are many discussions online about the dangers of sulfites to our health. Recent studies show that sulfites are actually almost totally benign, but most people are still unwilling to accept that fact, and they insist on eliminating sulfites from wine. The reality is that all fermented products contain sulfites. Sulfites are a by-product of yeast metabolism. Even if a certain wine is made with unsulfured grapes, and no sulfite is added during the fermentation, said wine will still contain sulfites. Therefore, the only solution is to stop drinking wine.

2. Homemade Wine is All Bad and Can Make You Blind

This is actually a very common misconception about wine. The reality is that no matter what it tastes or looks like, wine fermented in food-grade containers will always be safer to drink than tap water. Wine has a low pH level and high alcohol content, which makes it uninhabitable for disease-causing organisms. There was even a time in human history when the only tool in a physician’s cabinet was a wine bottle. Wine, before the medical revolution of the 20th century, was used as an antiseptic for wounds, a pain killer for injuries, and a surcease for troubled minds.

There is no basis to the belief that homemade wine as sour or of inferior quality. Of course, there will always be times when a consumer-produced wine is poorly made and improperly fermented. But having an experience with a bad tasting homemade wine should not cause one to generalize all homemade wines as bad.

3. Rack Wines Early and Rack Them Often

Racking is the process of separating wine from its sediments, thus leaving it clear. A few wine experts recommend wine makers rack their wine immediately, to get rid of any visible sediment and thereby avoid H2S contamination. A common mistake that beginner wine collectors commit is fiddling with their wine too often. Even once wines have adjusted, finished fermenting, and are fully stable, they should be allowed to rest undisturbed in a durable wine racking system.

4. All Wines Improve with Age

Although it is true that many wines should be allowed to age in a home custom wine cellar before they are consumed, there are exceptions. There are a number of wines that are intended for immediate consumption. Different wines have different aging recommendations. For example, a light, delicate white wine like Trebbiano will fully develop it flavor aroma if allowed to age from 6 months to 1 year. But there are also certain wines that need to age for a decade or more to reach their peak quality. Get to know the wine you purchase before deciding whether to consume it immediately or to allow it to age first. If you do allow it to age, check how long it should be left in the residential wine cellar in Los Angeles, California.

5. White Wines are Best Served Cold, While Red Wines Should be Served at Room Temperature

Although you may drink wine at any temperature you want, traditional ideas on what temperatures certain wines should be served at require a little interpretation. Wines should not be served too cold, because, besides your palate being numbed by the cold, the flavors will also be repressed. On the other hand, if wine is served too warm, the tannins can become over-soft, and the alcohol unpleasantly dominant. The ideal serving temperature for white wines is between 50 to 55 degrees Fahrenheit, while most red wines should be served at a temperature between 62 to 65 degrees Fahrenheit. Champagne, on the other hand, should be served icy cold, to achieve the maximum nose-tickling pleasure. Light and fruity red wines like Dolcetto and Beaujolais Nouveau should be lightly chilled, to enhance their fruity character.

6. Any Type of Wine Cellar Refrigeration Unit Will Do

Another myth that many beginner wine collectors believe is that they can have any type of wine cellar refrigeration system installed in their wine storage room. The fact is, different wine cellars have different storage requirements, and thus, will need a wine cellar cooling unit that can meet those specific requirements. A wine cellar’s storage requirements depends on how big the storage room is, how many wines are stored in it, the climate outside the wine cellar, etc. Have an HVAC professional determine the appropriate wine cellar cooling system for your wine storage space.

7. A Wine Cellar is Not Very Important

If you are not willing to invest in an effective wine storage solution, you shouldn’t start a wine collection. A wine storage solution is essential, because without one, your wines will go bad. The most ideal wine storage solution is a wine cellar built in your own home. A residential wine cellar, designed and constructed by a professional wine cellar builder, can provide your wines with the ideal temperature and humidity that they require.

Coastal Custom Wine Cellars is one of the leading wine cellar builders in Los Angeles, California. They offer free consultations for their clients as well as free 3D drawings of their desired custom wine cellar design. Coastal builds wine storage solutions both for commercial and residential purposes, and they work alongside their clients from the design phase of the wine cellar construction project until its completion. For more information about Coastal and their products and services, call them today at (888) 735-8889!