The New Wine Rules

1. Embrace the diversity of wine and drink the rainbow

There are many styles of winemaking to transform those grapes. There are hundreds of wine appellations. There are a thousand shades of rosé, and beyond pink wine, there's orange wine, too.

Explore the spectrum. The world of wine is more diverse and exciting than ever before. Don't limit yourself to familiar choices like Chardonnay or Cabernet Sauvignon. Instead, venture into the myriad of styles, regions, and grape varieties available. Try wines from lesser-known areas like Georgia, Croatia, or the Jura. Experiment with different colors beyond red and white, including various shades of rosé and orange wines.

Seek out unique experiences. Look for wines made using traditional methods, such as pétillant-naturel or amphora-aged wines. Explore indigenous grape varieties that are specific to certain regions. Don't be afraid to try wines with unfamiliar names or from places you've never heard of. Remember, the joy of wine lies in discovery and expanding your palate.

2. Focus on quality and value, not prestige or price

A wine's price rarely reflects its quality.

Seek out hidden gems. Many excellent wines are available at reasonable prices, especially from lesser-known regions or up-and-coming producers. Look for:

• Wines from unfashionable regions
• Lesser-known grape varieties
• Smaller, independent producers

Understand pricing factors. Wine prices are influenced by various factors beyond quality, including:

• Land costs in prestigious regions
• Marketing and brand recognition
• Limited production quantities
• Aging requirements (e.g., Barolo, premium Bordeaux)

Remember that expensive doesn't always mean better. Trust your palate and focus on finding wines that deliver quality and enjoyment for your budget.

3. Master essential wine terminology and tasting techniques

Acidity might be the most important quality in wine.

Key components of wine. Understanding the basic elements of wine will enhance your appreciation:

• Acidity: Provides freshness and balance
• Tannins: Contribute structure and aging potential (primarily in red wines)
• Body: The weight and texture of the wine in your mouth
• Alcohol: Affects the wine's warmth and perceived sweetness
• Fruit characteristics: Range from fresh to dried fruit flavors

Tasting technique. Develop a systematic approach to tasting:

1. Look: Observe the wine's color and clarity
2. Swirl: Release aromas and observe viscosity
3. Smell: Identify primary aromas (fruit, floral, herbal)
4. Taste: Assess flavors, acidity, tannins, and finish
5. Think: Consider overall balance and quality

Practice describing wines using specific terms rather than vague descriptors. Focus on identifying key characteristics and how they interact, rather than listing every possible flavor you detect.

4. Understand wine storage, serving, and aging principles

Don't get too fixated on oak in wine. Its original purpose was for storage, not flavour.

Proper storage is crucial. Keep wine away from heat, light, and vibration:

• Ideal temperature: 7–14°C (45–58°F)
• Store bottles horizontally to keep corks moist
• Avoid kitchen storage near appliances

Serving temperatures matter. Serve wine at the right temperature to maximize enjoyment:

• Sparkling and light whites: 8–12°C (47–53°F)
• Full-bodied whites and light reds: 12–16°C (53–60°F)
• Full-bodied reds: 17–19°C (62–67°F)

Aging is optional. Most wines are meant to be consumed young. Only age wines that are specifically designed for long-term cellaring, and ensure proper storage conditions. When in doubt, drink your wines while they're fresh and vibrant.

5. Debunk common wine myths and misconceptions

Stop worrying about sulphites.

Sulfites are not the enemy. Sulfites occur naturally in wine and are often added as a preservative. They rarely cause adverse reactions and are present in many other foods at higher levels.

Other myths to discard:

• Expensive wines are always better
• Screw caps indicate lower quality
• Red wine always goes with meat, white with fish
• You need a different glass for every wine type
• Wine legs indicate quality

Focus on enjoyment. Don't let misconceptions or snobbery interfere with your wine experience. Trust your palate and preferences, and remember that wine is ultimately about pleasure and sharing.

6. Develop a personalized approach to food and wine pairing

The surgical-strike approach to pairing is cruel.

Consider key elements. Instead of rigid rules, focus on balancing these factors:

• Acidity
• Sweetness
• Body/weight
• Flavor intensity
• Tannins (for red wines)

Experiment and trust your palate. There's no single perfect pairing for any dish. Try unexpected combinations and discover what works for you. Some unconventional pairings to try:

• Champagne with fried foods or popcorn
• Off-dry Riesling with spicy Asian cuisine
• Light red wines (e.g., Beaujolais) with fish dishes

Remember that personal preference trumps traditional rules. If you enjoy a particular combination, that's all that matters.

7. Navigate restaurant wine lists and sommelier interactions confidently

Ordering wine is a conversation, not a test.

Engage with the sommelier. Be clear about your preferences and budget. Don't be afraid to ask questions or for recommendations. A good sommelier will guide you to wines that suit your taste and meal, not just push expensive bottles.

Look for value on the list:

• Lesser-known regions or grape varieties
• Wines from the sommelier's "passion project" section
• By-the-glass options for variety

Don't be intimidated. Remember that you're the customer, and your enjoyment is paramount. If you don't like a suggested wine, it's okay to say so and ask for alternatives. Trust your palate and don't feel pressured to choose based on prestige or price alone.