WINE MYTHS BUSTED:
WHAT’S FACT, WHAT’S FICTION?
WINE IS A WORLD FULL OF ROMANCE, HISTORY AND PLENTY OF MYTHS! SOME ARE CENTURIES OLD, OTHERS MORE MODERN MISUNDERSTANDINGS, BUT ALL ARE WORTH A CLOSER LOOK. HERE ARE SOME OF THE MOST COMMON MYTHS — BUSTED.
MYTH 1: RED WINE SHOULD ALWAYS BE SERVED AT ROOM TEMPERATURE
Myth Meter: ❌ False
The truth: When this “rule” began in Europe, room temperature was about 15–18°C not our Aussie summer 25°C plus! Serve lighter reds (Pinot Noir, Grenache) slightly chilled for freshness and fuller styles (Shiraz, Cabernet Sauvignon) just under room temp for balance.
MYTH 2: SCREW CAPS ARE CHEAP, CORKS ARE CLASSY
Myth Meter: ❌ False
The truth: Screw caps are brilliant for freshness and ageing. Many top-tier wines use them, especially in Australia. Cork isn’t “better” just different.
MYTH 3: ALL WINES GET BETTER WITH AGE
Myth Meter: ◐ Partly True
The truth: Around 90% of wines are designed to be enjoyed young. Only certain wines with the right structure improve over decades. Check your winemaker’s notes to know for sure.
MYTH 4: WHITE WINE WITH FISH, RED WINE WITH MEAT
Myth Meter: ❌ False
The truth: It’s about balance, not colour. A rich Chardonnay can shine with steak, while Pinot Noir works beautifully with salmon. Don’t be afraid to experiment.
MYTH 5: ROSÉ IS JUST RED AND WHITE WINE MIXED
Myth Meter: ❌ False
The truth: Except in Champagne, rosé is made by briefly letting grape skins colour the juice. Styles range from dry and crisp to juicy and fruit-forward never “just a mix.”
MYTH 6: EXPENSIVE WINE ALWAYS TASTES BETTER
Myth Meter: ◐ Partly True
The truth: Price reflects rarity or craftsmanship, but taste is personal. A $20 wine can be just as enjoyable as a collector’s bottle the best wine is the one you love.
BONUS MYTH: SULPHITES CAUSE WINE HEADACHES
Myth Meter: ❌ False
The truth: Sulphites occur naturally and in tiny amounts. Headaches usually come from dehydration or histamines. Remember: a glass of water with each glass of wine keeps the morning kind.
Knowing what’s fact and what’s fiction makes wine more fun to explore. Next time someone swears by a wine ‘rule’, you’ll have the truth ready — and maybe even a chilled Shiraz or a perfectly pink rosé to prove it!
ofgreenapple,grapefruitand mandarinroundoutthepalateof thisrefreshingwhite,perfectfor warmSummerevenings.
WINEMAKINGCOMMENTS:
TheAlpineValleysisawell-known Australianwineregionlocatedon thewesternslopesoftheVictorian Alps Thisregionbenefitsfroma coolclimateandvariedterrain Madeintankwithlittleleesageing foratexturalmouthfeel,thiswineis madetobedrunkyoung
crisp green apple and white florals fill the senses. Touches of fresh green herbs on the palate with hints of lemon and a clean citrus finish.
WINEMAKING COMMENTS:
Early harvest from a warmer region, Barossa Valley, to produce a lighter, food-friendly style of Vermentino Fermented and matured for a brief period in stainless steel. Bottled early for drinking now or within the next 18 months.
HOW LONG HAVE YOU BEEN AT SIRROMET?
I have been a part of the Sirromet team since September 2023.
WHAT DO YOU LIKE DOING IN YOUR SPARE TIME?
I love exploring new restaurants, so on my days off, I often go out for drinks with my friends. Lately, I have been trying to save money so I have been enjoying cooking and drinking at home!
WHAT IS YOUR FAVOURITE VARIETAL OF WINE?
I used to love full-bodied reds but since moving to Australia, I’ve started drinking more white wine. Lately, Chardonnay has been my drink of choice.
IF YOU COULD LIVE ANYWHERE IN THE WORLD, WHERE WOULD IT BE AND WHY?
Italy - for the amazing food and the chance to try all of the local, lesser known grape varieties I haven’t tasted yet.
DESCRIBE YOUR PERFECT FOOD AND WINE BREAK. My favourite dessert, Tiramisu, and a glass of sparkling red - that’s my go-to combo.
WHAT FOOD AND WINE MATCH CAN YOU RECOMMEND?
Our Seven Scenes Cuvée Blanc with dumplings! It’s a surprising but delicious pairing that works really well.
Limoncello Pannacotta
Michael Dominici Sirromet Executive Chef
A velvety, citrus-kissed Italian classic with a Sirromet twist. Infused with zesty limoncello, this smooth and creamy pannacotta is the perfect balance of indulgence and freshness an elegant finish to any meal, paired perfectly with our 2013 The Ivy Reserve Late Harvest Pinot Gris.
Ingredients:
4lt coconut cream
500ml limoncello
20 gelatine sheets
500ml water, 1
50ml lemon ½ tsp salt
800g caster sugar
300ml water, 2
Method:
1.Bloom gelatine in water, 1
2.Place lemon juice, salt, sugar, water 2 , 1lt coconut cream in a pot & heat until sugar is melted & all ingredients blended
3 Remove from heat & add gelatine. Mix until gelatine has melted.
4.Add limoncello & remaining coconut cream
5.Strain
6.Spray dariole moulds with oil before pouring in
7.Place into fridge to set & enjoy!
