Some of the tritest statements about wine culture are really unfortunate. In fact, we have listened to them a zillion times, but that doesn’t mean they’re right. Just the opposite. Therefore, when you talk about wine, you’d rather not use certain clichés. Here we explain why:

“Wine is best served at room temperature.” Well, it depends. If the room temperature is 32ºC, then it certainly isn’t. Don’t forget wine is fermented grape juice and therefore fruit. Consequently, a fresher temperature will make it more pleasant in the mouth. If the temperature is 24ºC, you shouldn’t serve it at that temperature. Wines are usually served between 10ºC and 18ºC, according to the type of wine. In any case, the bottle label usually shows the recommended serving temperature.

“White wine, the colder, the better.” No. Not the colder, no. One thing is that white wines are usually served colder than red ones, but that doesn’t mean they are to be served almost frozen. White wines, like red ones, have a recommended temperature and serving them colder is a mistake: the aromas lose expressiveness and strength.

“An aged wine has more quality than a young wine.” Mistake. The quality of a wine doesn’t depend on its age. A younger wine may have a huge quality and a “gran reserva” may be an ordinary wine. The barrel adds certain flavours and aromas young wines have not, but that doesn’t necessarily make an aged wine, per se, better than a young one. If you’re after quality, don’t pay that much attention to age but to the production process. In that sense, rely on Pago Wines.

“An expensive wine is always better.” Huge mistake. There are excellent wines at very affordable prices, and very common wines which cost an arm and a leg. If you believe very expensive wines are always the best, we recommend you two things: first, don’t say it out loud; and second, try new wines!

“Best wines are produced from native grapes.” No. A great grape is a necessary condition to obtain a great wine, but that doesn’t mean the grape has to be native. What is essential for a variety is to be perfectly adapted to the soil and climate, no matter if it’s native or it’s been introduced from other regions. What really matters in a grape is its quality, not its origin. Regarding the quality of a wine, it’s far more important to carry out the grape harvest at the optimal moment of ripeness and to respect the land than using either a native or a foreign grape.