ALMOST HALF OF BRITS REFER TO THEMSELVES AS A “WINE CONNOISSEUR”, YET MANY ARE MAKING THE MOST BASIC OF FAUX PAS, ACCORDING TO EXPERTS
As many as half of Brits (47 percent) claim to be a wine buff, or connoisseur, yet a new study reveals many of us are making common errors.
Topping the list of mistakes, include thinking white wine, or Rose, should be served cold, straight from the fridge (38 percent), while experts claim, a tepid seven to ten degrees is the perfect serving temp.
Other faux pas include holding the glass by the bowl (42 percent), putting ice in white wine (29 percent) – or filling the glass almost to the brim (21 percent).
Adding a dash of lemonade (16 percent), ordering the second cheapest wine on the menu to save face (20 percent) and storing bottles upright, instead of on their side (21 percent) are other common mistakes Britons make, according to the study of 2,000 Britons who drink wine, by IWSC. (International Wine & Spirit Competition)
Wine expert, and broadcaster, David Kermode, who was involved in the study comments: “UK wine drinkers are among the most enthusiastic, so it’s well worth separating fact from fiction, understanding the basics and banishing the myths, to guarantee the best experience.
“A heavy bottle, a fancy label, or the presence of a cork might give the impression of quality, but they don’t guarantee it. Ultimately, it’s what’s inside the bottle that matters, so understanding how to serve, taste and store wine properly makes all the difference.”
On average, Brits drink seven glasses of wine a week, spending an average of £13 on a bottle, but are happy to spend up to £32 for a special occasion.
And when it comes to how we store our vino, 21 percent keep it standing up in a kitchen cupboard, 13 percent keep it on the kitchen counter, while a further five percent store it in the garage.
The findings come from a survey commissioned by the IWSC – the global benchmark for wine and spirit quality. Its rigorous blind judging method means medals are awarded based purely on taste and quality – with judges never seeing the bottle or label – ensuring no bias or visual influence.
Christelle Guibert, IWSC CEO, says; “At the IWSC, our blind tasting process ensures every wine is judged solely on its merit, without influence from price, label or bottle. This rigorous approach provides those looking to try new wines with a truly reliable benchmark for excellence.”
Common faux pas, according to the experts…
- Thinking white wine or rose, should be served ice cold, straight from the fridge, when it should be served between 7 and 10 degrees – 38 percent
- Holding the glass by the “bowl”, when it should be held by the stem – 41 percent
- Thinking wine with a cork is always better quality that wine with a screw top – 34 percent
- Putting ice in white wine – 29 percent
- Filling the glass almost to the brim – 21 percent
- Thinking the darker the wine, the better the quality – 19 percent
- Holding the bottle by the neck when pouring – 18 percent
- Adding a dash of lemonade – 16 percent
- Ordering the second least expensive wine on the menu, so you don’t look as cheap – 20 percent
- Storing wine standing upright, when I should be stored on its side – (21 percent)
To help the nation’s wine drinkers, wine connoisseur David Kermode offers his top tips on how to drink, store and serve wine like a pro…
- Overlook the label – A traditional label with a grand château might look expensive, but appearances can be deceiving. Great wines often come in simple bottles. Look for medal-winning wines from reputable international competitions such as IWSC – these are often judged blind, purely on taste, by renowned, unbiased tasters.
- Serve wine at the correct temperature – Serving wine too warm or too cold can dull its flavour: red wine should be served slightly cool, at around 12–14°C (not room temperature). For white and rosé: chill to 7–10°C so it’s cold but not ice-cold. Serve a sparkler between 6–8°C for freshness and finesse.
- Hold your wine glass by the stem – This keeps the wine at the right temperature and lets you enjoy the aromas. Holding the bowl warms up the wine and can impact its bouquet.
- Pour less, taste more – Don’t be tempted to pour too much. Fill the glass as far as its widest point – this allows the wine to aerate and makes swirling easier, which enhances aromas and taste.
- Don’t fear the screw cap – Screw tops are not a sign of cheaper wine. Many top vineyards use them to lock in freshness and avoid taint from dodgy corks.
- Experiment with regions and grapes – Don’t limit yourself to the usual suspects. Try unfamiliar grape varieties or lesser-known wine regions – you might discover a new favourite (often at a better price).
- Store wine away from heat and light – Keep wine in a cool, dark place – ideally laying it down if it has a cork. Avoid warm kitchens or fluctuating temperatures and never keep a wine bottle in direct sunlight.
- Avoid adding ice – Ice dilutes the wine and deadens the flavour. Instead, chill your wine in the fridge, use an ice bucket with added water and salt for quicker cooling, or add some frozen grapes because they won’t melt into the wine.
- Avoid needlessly heavy bottles – Bigger is not better so a weighty bottle is not an indicator of a premium wine – it’s the liquid inside that counts.
- What grows together, goes together – When picking wine to pair with food, remember the golden rule: what grows together, goes together. Foods and wines from the same region usually make a great match.
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