I’m not convinced all or even most of these are real rules, but I’ve broken every one with pleasure. My personal favorite is adding ice to a too warm red wine.
I don’t think these are real rules. That said I have run into a lot of “common wisdom” within those less geeky than us that is anything but wise. For example, lots of folks think white meat of any kind should be served with white wine.
These aren’t real “rules” but they are bad practices. We all know that- but this article isn’t written for us. In that regard I like this article.
Only one I really quibble with is the one on using proper stemware. I’m not saying everyone needs Zalto/Grassl etc, but even low-end stems that are properly shaped vastly increase my enjoyment.
Wine articles a Berserker shouldn’t read. Anyone with less wine experience could actually learn a great deal from this. There’s a lot of really bad “wine wisdom” out there that needs to be dispelled.
On that note, would have been nice if the article noted that Champagne can really shine in wine glasses other than flutes. I’ve run into quite a few folks who considered themselves “into wine” that had never heard this.
That wasn’t listed yet its something I always heard as a norm. Red meats mean red wines. I like a full bodied acidic white with an acidic sauce no matter what the meat. They work IMO. Good call.
I didn’t think any of those were rules except holding a glass by the bowl. I will admit I don’t do that and will mentally judge those who do. I will also admit that I use stemless glasses a lot — like 95% of the time.
I haven’t personally had a wine I liked out of a box or bag or can.
I’ll go so far as to say I never cook with a wine I’d drink. For cooking I typically buy four packs of 187ml bottles from Gallo or something similar. I guess they’re drinkable but I usually reach for something at a higher price point when drinking.
I was thinking more in line of lighter sauces, based on mustard, vinegar and/or cider. I believe Sauerbraten is much richer and has a significant sweet-savory aspect to it, so I’m not sure.
The part that suggests decanting champagne “{sparkling wine}” is one I’ve considered doing numerous times, but yet to do. We’ve had a few discussions in this forum about doing so, but I don’t recall any feedback that validates doing so. I just makes sense to me, but some argue we lose the bubbles or at least there is significant reduction. Not the end of the world for me. I will decant one soon.