Fancy labels, heavy bottles and serving wine too warm are mistakes most of us have made. These easy fixes will help you buy and serve wine better in Singapore.
Wine mistakes worth knowing about, plus easy fixes
Nobody starts out knowing how to buy wine well. Most of us learn through trial and a few bottles we quietly regret.
Here are the most common mistakes and simple ways to avoid them.
Mistake 1: Buying wine based on the bottle or label
Heavy bottles feel premium. Embossed labels look expensive. Neither has any relationship to what's inside.
The fix: Focus on the grape, region and producer. A wine in a simple bottle from a reliable producer will beat a heavy-bottled nobody every time. Once you find grapes and regions you like, stick with those until you're ready to explore.
Mistake 2: Serving red wine too warm
"Room temperature" for red wine was coined in Europe, where room temperature sits around 18°C. In Singapore, room temperature is usually 25 to 28°C, so red wine serving temperature matters more than you think. Red wine served at this temperature tastes flabby and loses its structure.
The fix: Put your red wine in the fridge for 15 to 20 minutes before serving. Aim for around 16 to 18°C. You will notice an immediate difference, and it costs nothing.
Mistake 3: Keeping white wine in the fridge too long before serving
A bottle of white wine that's been in the fridge at 4°C is too cold. The aromas are suppressed and it tastes flat.
The fix: Take white wine out of the fridge about 15 minutes before serving. The ideal temperature for most whites is 8 to 12°C. Fuller-bodied whites like oaked Chardonnay are better closer to 14°C.
Mistake 4: Spending more than you need to
Price and quality in wine have a relationship, but it flattens out quickly. The jump from a $15 bottle to a $30 bottle is significant. The jump from $80 to $150 is often minimal in terms of actual drinking pleasure.
The fix: The $25 to $40 range is where the quality-to-price ratio peaks for most everyday drinking. Spend more for special occasions.
Mistake 5: Dismissing screw caps
Screw caps carry a stigma. Bottom line: screw caps do not mean cheap wine. Many people equate them with cheap wine. This thinking is increasingly outdated.
New Zealand, Australia and many progressive European producers have moved to screw caps because they're better at preserving wine. There's no risk of cork taint, that musty wet cardboard smell that ruins around 3 to 5% of corked bottles.
The fix: Judge a wine by the grape and the producer, not the closure. Many excellent wines at every price point now use screw caps intentionally.
Mistake 6: Buying the same thing every time
When you find something you like, it feels safe to stick with it. But wine is a world of variety and the best discoveries usually happen by accident.
The fix: Use a simple rule. Every other purchase, try something new at the same price point. If you normally buy Australian Shiraz, try a Spanish Tempranillo. If you love Sauvignon Blanc, try a Vermentino. At worst you go back to what you know.
Mistake 7: Ignoring rosé
Rosé is still dismissed by many as a frivolous choice. A dry Provence-style rosé is a serious, food-friendly wine that works with an enormous range of dishes, and it happens to suit Singapore's climate particularly well.
The fix: Try a dry rosé with your next meal. Go for pale and dry rather than sweet and candy-pink. It's one of the most versatile wines on the shelf.
