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Article snippet: The sommeliers of the New York restaurants in Daniel Boulud’s Dinex Group recently put on a dinner to debunk some commonly held wine myths. Given the number of erroneous beliefs about wine that persist, this could have been an epic feast lasting for weeks. But Daniel Johnnes, Dinex’s wine director, and four of his sommeliers mercifully held the line to five courses, each served with two wines (or a wine and a beer, in one case) meant to counter enduring shibboleths. I was drawn to this dinner because, as with anyone who writes or talks about wine regularly, I am intimately familiar with all sorts of widely held yet mistaken notions. They are worth discussing, as these fallacies can be significant barriers to getting the most pleasure out of drinking wine. At Daniel, the sommeliers, with an audience of about 40, took on five beliefs that may have originated either in custom or with an atom of truth, and over time grew into orthodoxy. Let’s dispel these myths one by one. Sweet Wines With Savory Dishes Many consumers assume that wines served with savory foods must be dry. They often associate sweetness with cheap jug wines, fortified wines or German wines, with the exception of dessert wines, which many people think must be consumed with or after dessert. Sweet white wines ranging from barely sweet to luscious can be glorious with food. The key is balance: The residual sugar in the wine, often caused by incomplete fermentation, must be countered by lively acidity. I... Link to the full article to read more