Blue tongue from wine. I hesitate to ask: If the wine stains the mouth and lips, does this mean that it is of poor quality? red wine granite

There is no connection between the price and the ability of wine to stain teeth, tongue and lips in shades of red or purple - no.

Anthocyanins are the flavonoids or polyphenols of plant origin. It is they who give the wine that very red color in the process of maceration. This is natural and normal. And does not speak about the low or high quality of the wine. These are the characteristics of some red grape varieties. First of all, we are talking about varieties with thick skins and small berries: Pinotage, Cabernet Sauvignon, Cabernet Franc, Shiraz, Malbec.

I have noticed many times that on dates people try not to order red wines. Precisely for the reason that stained teeth make a smile less attractive. But this fact should not affect the choice of wine. Moreover, a lot has already been said about the beneficial properties of anthocyanins: strengthening capillaries, increasing the elasticity of red blood cells, antibacterial properties, and so on. There are several life hacks that will help you choose wine without being embarrassed.

For example:

Young wines stain teeth more strongly than aged ones, but it is worth remembering that Pinotage, Cabernet Sauvignon, Cabernet Franc, Shiraz and Malbec grape varieties have a stronger staining effect;

New World wines are more likely to stain your teeth;

If you want to drink red wine without hurting your teeth, order wines that are less intense in color, like Pinot Noir. He is also a spatburgunder and a blauburgunder;

In the end, if you are so puzzled by this problem, buy Wine Wipes to remove plaque from the teeth.

In Russia, I met American napkins companies Borracha(USA). According to legend, sommeliers participated in their development, and their taste is not reflected in the taste of wine. Using special wipes is better than just wiping stained teeth with a regular wipe. In the latter case, you will do more harm if you rub the “paint” into the enamel of your teeth.

And of course, do not forget about visits to the dentist (teeth cleaning, strengthening of tooth enamel, whitening).

Rosé wine is made from roses, expensive wine should only be closed with a cork, and plastic utensils do not affect the taste of wine... These and many other statements are already deeply rooted in the minds of consumers. But how true are they?

Our culture is full of myths and we have long been accustomed to using conjectures, assumptions and unverified data in our communication. It's easier and more convenient, because there is no need to conduct research, gain knowledge and seek information - you just need to hear and pass on.

Perhaps that is why many wrong judgments are so viable. So much so that some of them are rooted in the deep past and still do not lose their relevance.

Other popular myths are supported by the efforts of "diligent" entrepreneurs who do not want to reveal the true essence of things to the consumer. So, once having heard and believed in some information about a particular product, it is difficult to refuse the received pseudo-knowledge and the formed “own” opinion.

The wine industry is also replete with myths and misconceptions.

powdered wine

The fears of our consumers regarding powdered wine are quite justified, since what we manage to taste from domestic products is not entirely of high quality. Only a few Ukrainian brands can be an exception.

Here it should be said that something similar was once already done in the United States, and this happened during the days of Prohibition. At that time, grape must (simply speaking, juice) was subjected to shrinkage and briquetting, after which it was sold along with yeast. Moreover, such a set was accompanied by a warning: “It is strictly forbidden to mix. Law violation!"

At the moment, practically no one in Europe is engaged in such things, that is, the production of wine from powder. This happens for two simple reasons. Firstly, it is much cheaper to make wine from fresh grape juice than it is to shrink, package and then restore it. And, secondly, in most countries there is strict legislation that regulates the rules for wine production.

In Ukraine, the question of what and how wine should be made from is not settled at the legislative level. In fact, wine has the right to be called any drink made entirely or partially from grapes in any form.

If you're lucky, you'll be able to identify the powdered wine by the inscription on the label: "Made from reconstituted grape must." Although labeling wine in this way is also not mandatory for us.

It is unlikely that it will be possible to distinguish wine by other signs, except for the label, and without sufficient experience. The only way out is to purchase trusted (perhaps by you) brands.

If the wine stains the lips (tongue), it is of poor quality.

It is impossible to talk about a direct relationship between the ability of wine to color lips and the quality of wine. It all depends on the substances contained in the drink, as well as on the grape variety and the method of wine production, that is, on some technological points.

One of these points is the degree of extractivity of the grape itself, as well as the pressing method. You also need to understand that the color saturation of wine and its coloring properties directly depend on the grape variety and on the duration of the must infusion on the pulp (skins, ridges). It is worth noting that more "coloring" wines are those that have been aged in oak barrels.

They insist on wine simply because all the pulp of grape berries, regardless of the grape variety, is light and without infusion on the pulp, in this case red skin, the wine will turn out white. There are even some brands of white wine made from red grape varieties. So, this is exactly the wine that was not infused.

The ability to stain cannot be traced in connection with regional affiliation. So, for example, Amarone, most likely, will no longer be able to be washed, and this is one of the quality Italian wines.

White and red wines can be made from the same grape variety

By taking the most famous classic red grape variety, Cabernet Sauvignon, and putting it under the lightest of presses, and immediately removing the pulp, you can get a white wine from red grapes. This manufacturing process is sometimes referred to as the "whitewash method".

Although you need to take into account the characteristics of red grape varieties. So, from Cabernet Sauvignon "in white" you will never be able to get something elegant and light. In any case, the muscularity and strong character of the wine will be felt.

But red wine cannot be obtained from white grapes. But sometimes you can find hybrid white grapes, for example, pink-skinned Traminer. Wine from such grapes has a slightly pink tint, which is sometimes called "gray".

Rosé wines are made from… roses

The name "rosé wine" reflects the characteristics of the wine in terms of color and does not refer to the type of raw material. For rosé, ordinary grapes are used, but different technologies: blending red and white wines, or very light pressing of red grapes, followed by skin removal.

Notably, rosés are also classics of Champagne, where most rosé champagnes are made by blending wine materials.

In fact, there is nothing complicated in the production of rosé wines, just minor changes in production technology - nuances, but wines of a different style with a new palette of aromas and tastes are always obtained.

Wine only gets better with age.

Yes and no". Each wine has its own life span, during which it goes through “growing up”, “peak”, “ripe”, “old age” and “dying”. And the lifespan of wine is always a matter of the style in which the wine is made, the technology by which it is made, the grapes from which it is made, the year of harvest, storage conditions and a host of other factors. But the law of life is precisely this - everything has its time. And many wines, in principle, in the process of aging only lose their best sides, without gaining anything in return. Such, for example, are the majority of young white fruit wines, principally made to be drunk "here and now", many red wines, almost all rosés.

Cheese is the best accompaniment to wine

This is a popular stamp, from the series "white - for fish, red - for meat." And as always, true is far from always: wine and cheese are solo things, each with its own bright and juicy voice. And I continue the analogy - they do not always sing a duet. In many cases, the cheese can simply "hammer the tongue" and push the wine far into the background, so far that the drinker does not even understand what exactly he is drinking and how good what he is drinking. It is no coincidence that the ancient wine merchants, according to legend, had a motto: "Buy on bread, sell on cheese." A biscuit, a dried piece of baguette - this is what, being practically "voiceless", will never kill a nightingale, and even more so will not create a terrible dissonance with it, a sharp, ugly cacophony.

Also, long-aged, sharp, aromatic cheeses can simply kill a young red wine with its aggressive tannins. You will not appreciate either the bright aroma of cheese or the determination of the wine bouquet - a cold metallic taste in your mouth - that will be your punishment. In the same way, unleavened cheeses will not be a worthy accompaniment to aged solid wines.

You can judge the quality of the wine by the price.

This myth, widespread among Ukrainians, is not entirely true. So, you can find absolutely inexpensive, but drinkable, pleasant-tasting wines. Moreover, the lower limit starts from 37 hryvnia. It is clear that such wines will not have any complexity and structure, but they are very clean and pleasant-tasting drinks.

If we talk about extraordinary wines, then here we need to raise the lower limit to 90 hryvnia. And within 150 hryvnia, you can already pick up "brilliant" wines.

In general, pricing policy depends on many factors. Firstly, it is the country and region of production, as well as how the manufacturer positions itself. In addition, the fame of the wine on the world market and the special methods of production play a role.

Expensive wine should only be closed with cork

On serious wine, it is not customary to use silicone stoppers - this is a fact. Aluminum twist - yes, but not silicone. What is the secret here? Silicone and twist are, first of all, cheaper than corks. In addition, the cork is more elastic, retains its shape for a long time and, most importantly, the cork “breathes”, it has micropores through which the wine is saturated with oxygen (oxygenation). This allows the wine to continue developing already inside the bottle.

A wine bottle sealed with a silicone or aluminum twist prevents the wine from breathing. Consequently, the wine does not gain anything from this, it simply does not develop. However, this is normal practice for wines that should be drunk within a year or two due to their lack of longer term potential.

As for the taste of wine, there is still no evidence of the negative impact of silicone and aluminum stoppers. Moreover, some famous wineries close their basic lines of wines with just such stoppers.

You just need to understand that if the wine is with a twist, then it should be drunk "here and now." Wines with potential, on the other hand, will have corks.

Plastic dishes do not affect the taste of wine

Without going into lengthy (and scientific) explanations, it must be said that a plastic glass spoils the taste of wine. This can be confirmed by many who have ever compared the taste of wine from a glass goblet with the taste of wine “made of plastic”.

In addition, the glass itself, its shape and size play a very important role in revealing the taste and bouquet. Pouring plain wine into a Burgundy liter glass, you can not feel the aroma of wine. It is lost in the total volume and does not reach the receptors. Pouring expensive Burgundy wine into a relatively narrow glass, you can also lose most of all the nuances of the bouquet - at the exit from the glass you will “hear” a certain concentrated smell, nothing more.

It is noteworthy that expensive and refined Champagne wines (Champagne) are best drunk from wine glasses, as narrow classic glasses will not allow the drink to open.

Wine can be stored and served at room temperature

The wine develops at a temperature of 12-16 ºС. If the storage temperature rises higher, there is an increased risk of ripening too quickly and potentially developing diseases. At low temperatures, the wine lags behind the pace of its normal development. For this reason, 14 ºС are considered ideal for storage. All of the above applies to long-term storage of wine (from 12 months).

Regarding the serving temperature: red wine can be served at room temperature, but it should be a “classic” chambre (castle, room) temperature of 16-18º C. That is, red wine must be slightly cooled before serving.

For white wines, the starting temperature can be 8 ºС. If the serving temperature is too low, the drink will close and show neither taste nor aroma. Only simple table wines can be chilled strongly. If you serve them too warm, you will feel the dominance of the alcohol component.

Brush your teeth before, not after

Your first impulse at the sight of pinkish spots on your teeth is to urgently brush your teeth. But it's better not to. Dentists claim that brushing your teeth in this case can damage the enamel, since the increased acidity of wine makes your teeth very sensitive. Instead, brush your teeth before drinking wine or an hour after. Why brush your teeth before? Wine "sticks" to plaque, so if you get rid of it in advance, there will be no problem at all.

Sparkling water is your best friend

Next to a glass of red wine, put a bottle of sparkling water and drink it between toasts: the bubbles will literally “collect” all the specks. In addition, getting drunk while drinking alcohol with water is much more difficult, so you also don’t have to worry about your behavior.

Cheese - what could be better?

The combination of cheese and wine is as good as smoky ice combined with nude lipstick. Eating wine with cheese, you get rid of pink spots. How? Cheese leaves calcium on the teeth, which prevents tooth staining. Give preference to hard cheeses, as they contain more calcium.

Did you order a spinach salad as an aperitif? And they did it right! Savor every leaf: High-fiber foods (like spinach, broccoli, Brussels sprouts, potatoes) will reduce saliva in your mouth and also clean stains from your teeth while chewing.

Avoid white wine

No white wine before red! We always want to stretch the pleasure by starting with lighter drinks. Try to give up this habit if you are going to drink red wine. White wine corrodes your enamel and then acts as a make-up primer: red wine “sticks” well to prepared teeth. Getting rid of these stains later will not be easy.

And again beauty innovations

If you are used to mixing different types of wine and don't want to give up this habit, look in the shops for special cosmetic pads that will wipe all the stains from your teeth. Use them before and after drinking.

Keep a lime handy

Gently wipe your teeth and lips with a lime wedge and watch wine stains disappear before your eyes. But you have to be careful with this trick. The acidity of citrus fruits can damage your enamel, so only use this tip in an emergency (like if you're hoping for a kiss).

This confuses many of us at a party, at a party or at an official reception. Especially you begin to feel uncomfortable if you have to smile or talk at the same time. To get started, we recommend talking to a dentist who will tell you the best way to take care of your teeth long-term. If you are particularly predisposed to this, then one radical solution is to switch to white or sparkling wines instead of reds or in addition to reds. Even if you have the opportunity to slip into the bathroom unnoticed and brush your teeth during a party, this may not help, because a short time after drinking wine your mouth is still full of tartaric acids and there is a risk of damaging your teeth or even making them redder. In such cases, it is recommended to immediately eat something and drink clean water after drinking wine, which will help return your oral cavity to a normal acid balance. If you have a strong desire to combat this deficiency and don't want to give up your favorite red wine, there are several products on the market that are miniature tooth polish that can easily fit in your pocket. These products are usually labeled “smile freshener” or “mouth wash” on the packaging and are found in almost every pharmacy.

Some red wines can cause the tongue to turn purple or purple in some people. The reasons for this can be both the wine itself and the language of a particular person. Some red wines made from petit syrah, cabernet sauvignon and syrah varieties contain more pigment than others. But not only the grape variety is to blame for this, but also the area where it was grown, the year and the technologies used. All this in different combinations can affect the amount of pigment substances in the grape skin. For reference: the color of grapes is determined by its skin; the inner pulp, with very rare exceptions, in all varieties, including red ones, is colorless. It should be added that long maceration (contact of the grape pulp with the skin), the use of certain types of yeast, higher fermentation temperatures - all these stages of vinification can be used by the winemaker to extract more pigments from the skin of the berries into the finished wine. The age of the wine is also important. Over time, phenolic molecules, including those that determine the color of wine, combine into larger formations and fall to the bottom of the bottle as a precipitate. Therefore, a young purple wine acquires red hues as it ages. When wine enters your mouth, the pigments begin to change the acidic pH of your saliva and interact with the proteins on your tongue. The degree of "darkening" of the tongue also depends on the foods you consume - fat, oil, salt - as well as how hydrated the tongue is. The more dark red wine you drink, the drier your mouth, and the more hungry you are, the darker your tongue can become. In any case, this does not last long and does not pose any harm to the tongue and oral cavity.

Reality and myths about wine

Perhaps that is why many wrong judgments are so viable. So much so that some of them are rooted in the deep past and still do not lose their relevance.

The wine industry is also full of misconceptions. And a wine expert from GoodWine helps to clarify a number of questions about wine. Victor Oleinikov.

powdered wine

If you're lucky, powdered wine can be identified by the inscription on the label: "Made from reconstituted grape must." Although labeling wine in this way is also not mandatory for us.

It is unlikely that it will be possible to distinguish wine by other signs, except for the label, and without sufficient experience. The only way out is to purchase trusted (perhaps by you) brands.

If the wine stains the lips (tongue), it is of poor quality.