5 Things I Wish Everyone Knew About Wine

By: Austin Tabbone

The world of wine can often feel like a huge and intimidating space, spanning thirty-plus countries, dozens of languages, thousands of grapes, even more regions, a variety of soils, and ever-changing vintages. At times, it can feel like the only safe bet is to stay with what you know, capping the limitless potential of a beverage that’s both fascinating and, let’s be honest, a little overwhelming. Not only is wine a challenge to jump into, but it also comes with plenty of pitfalls and misinformation that make it even harder to navigate once you’re in it.

That’s where I come in. My goal is to simplify things and give you the tools to move through the wine world a little more confidently. One of my favorite questions to ask people, especially when talking with others in the outside industry, is: “What’s one thing you’ve learned in your field that you wish everyone else knew?” The answers are always interesting, ranging from hot takes to genuinely foundational advice.

So here are 5 things I wish everyone knew about wine.

Price And Quality Are Not Directly Related

It can feel like such a logical and easy solution “if I spend more, the bottle will be better right?” Unfortunately, that’s not necessarily the case. A lot of times wine prices are more reflective of the land the wine sits on than it is of the actual quality of the wine, I think Paso Robles compared to Napa Valley is a great example of this, where purely from a real estate perspective, Paso Robles can produce more affordable wines, however the quality of Cabernet Sauvignon is within range of the great Cabernets of Napa Valley. Things like supply & demand, oak usage, and government labor laws can also dramatically influence the price tag of the wine, none of which have anything to do with the quality.

Alcohol By Volume Is a Great Indicator of Style

So, let’s take a moment to look at the equation that is fermentation, the grapes contain fermentable sugars, when yeast consume sugar alcohol is produced as a result, therefore the more sugar a grape has, the more alcohol is produced. A grape when it first appears on the vine starts with a very high level of acid, and as it goes through the ripening process those acids go down and the sugars go up, so as a result you can assume that a lower ABV wine often correlate with lighter and with a higher perceived freshness, while a higher ABV wine will likely be richer and less tart. Generally, most quality wine of the world does not have alcohol added nor does it have sugar added pre or post fermentation, so as a result you can usually assume ABV to be a true and accurate representation. Generally, dry wines (wines without remaining sugar) live between 10% and 15% ABV and wines will usually have a sugary sweetness on either side of those parameters. Lean towards the ABV that corelates to the style you are looking for!

“Legs” Aren’t an Indicator Of Quality

“Oh, look at those legs! You know it’s gonna be good.” Is a phrase I’ve heard one too many times in my career, and let me tell you, the only thing the “legs” or “tearing” indicates is alcohol. Like all liquids wine has a certain level of viscosity, a measurement of the ability for the liquid to flow, and the dominant factors that dictate viscosity from wine to wine is sugar to alcohol ratios. From a wine evaluation standpoint, the legs can be a great indicator of the style of wine, but from a quality standpoint, they’re just pretty to look at!

Not All Wine Improves With Age

I’m like a fine wine, only getting better with age, they say! Well just like with Aunt Karen, not all wine improves with age. Part of this is because some wines are purely meant to showcase freshness and be bright and youthful, so aging it simply takes it out of its prime. Let’s take New Zealand Sauvignon Blanc for example, on paper this wine has plenty of acid to help it survive aging, but also, we love it for the fresh grapefruit and guava fruit profile it classically showcases, so if aging causes the fruit nature of a wine to soften and diminish than you would be doing a disservice to this wine by aging it. Generally, when a wine ages, the fruit profile diminishes, the color fades, the wines become more savory, reds become less bitter, while whites take on a nuttier quality. Ask yourself, do I want this wine to still be fresh and fruity, or do I want it to become more earthy and savory?

Boxed And Canned Wines Aren’t Inherently Bad

Packaging doesn’t determine quality, wine does. Boxed and canned wines are often designed for early consumption and can offer practical advantages: reduced oxidation after opening, lower environmental impact, and improved convenience. In many cases, they preserve freshness better than a half-finished bottle. The stigma comes from perception, not necessarily performance.

Final Thoughts

Wine doesn’t need to be intimidating. Once you strip away a few myths, it becomes what it was always meant to be: enjoyable, accessible, and personal.