Myth: Letting a wine breathe is a pompous affectation of old snobby men
Reality: Think about it, nothing could be further from the truth. Wines have been bottled with durability in mind – often being produced in reductive or oxygen-free environments – therefore the wines need to take a few breaths of air to stretch out and relax. So letting the wine breathe helps to stimulate the development of aromas and soften the tannins making for a much smoother drink.
Reality: In fact screw caps were invented to reduce levels of bottle variation as corks are inconsistent due to their organic nature. Screw caps are air tight, preventing oxidation from occurring, which usually make screw caps a better option.
Myth: White wine with fish, red wine with meat
Reality: This is a guideline and not a rule. Instead of judging by colour, wines should be paired with food based on the food’s flavours and how it is cooked. For instance the best wine for grilled salmon is probably Pinot Noir! Be adventurous and see what works for you!
Myth: The older the wine the better
Reality: The truth is that wine is perishable and has a drinking window – the period when tannins and acidity decrease but fruit flavours still exist. Once the wine is past this window, flavours start to deteriorate. So those really old bottles that get sold for thousands on auctions….who knows what they will taste like?
Myth: Sweet wines only go with desserts
Reality: This may not be so as the sweetness of the dessert may overpower the sweet wine. And consider too, that sweet wines pair well with seafoods such as oysters, as they cleanse the palate of the creaminess of the seafood while adding a layer of sweetness and complexity – worth experimenting with.
Myth: Red wines are the only ones worth cellaring
Reality: Both red and white wines develop flavour over time. Sweet wines, white wines and sparking wines all develop the same spectrum of flavours. White wines, however, are more difficult to age due to minimal tannins.
Myth: The sulphur in wine gives you headaches
Reality: A whole bottle of wine contains less sulphur than a single egg. Sulphur is a natural by-product of fermentation, but it does not cause headaches. What does cause the headaches from wine, are contaminants – a result of bad winemaking – and obviously drinking too much. The irony of this myth? Even paracetamol contains sulphur
Reality: Yes you can – for up to 21 days, as fresh as the day it was opened, with a Le Verre de Vin Wine Preservation system. Wine begins to oxidise as soon as the cork is removed. By removing the oxygen to a precisely controlled level Le Verre de Vin technology effectively preserves wine without any risk to its subtle structure. Le Verre de Vin is the only wine preservation system capable of effectively preserving an unlimited number of still, sparkling and fortified wines.
Still wine preservation takes just 2 to 5 seconds (depending upon the amount of wine remaining) during which time a precisely controlled vacuum is created within the bottle.
Precise control of the vacuum level is essential to ensure that the maximum period of preservation is achieved without any damage to the subtle structure of the wine.
The machine quickly and easily removes oxygen from open bottles of wine to a precisely controlled level effectively preserving the subtle structure of the best wines for up to 21 days.
In the case of sparkling wine or champagne, a buffer of carbon dioxide gas is inserted into the head space above the liquid preventing any loss of the natural sparkle in the wine. This simple technique ensures pristine preservation for 21 days.
Le Verre de Vin ensures that every bottle will remain fresh (and sparkling), in prime drinking condition, for up to 21 days.
To find out more about Le Verre de Vin – the technologically advanced wine preservation system, visit our website: https://www.bermarcollection.co.za or contact us on +27 (0)21 788 9788 or at