Italian vineyard owners have revealed the most common mistakes that Britons make when drinking wine – including the summer trend of putting ice in rosé.
They’ve also shared the right way to savour different types of wines, from the perfect temperature to enjoy it to using the correct glassware.
The Daily Mail travelled to Sicily, a region famous for growing juicy Grillo and Nero d’Avola grapes, to speak to wine production experts about the frequent errors wine lovers make when enjoying a tipple.
Simple mistakes such as chilling red wine or serving it in the wrong glass can affect the taste, smell, and experience of wine tasting.
Recent years have even seen Western countries experiment by putting jalapeños into their glasses in a bid to create ‘spicy rosé’.
And while some may quickly pop open a bottle of Malbec and pour a serving into a mug without hesitation, those who have spent numerous years in the industry say it is crucial to allow reds to breathe.
Italians will also pair their wines with food to have a more gastronomical experience, but in the UK, it is considered normal for Brits to enjoy several glasses without having a single bite.
While the simple blunders are common, there are easy fixes at hand, as advised by experts.
Penny Murray (pictured), export director at winery Planeta, is pictured sipping one of their red wines
Francesco Tola, owner of Tola winery, is pictured in the depths in his sun-drenched vineyard in Sicily
The glass matters
In Britain, some are not opposed to drinking wine out of regular glasses, mugs and even plastic cups if they are at an outdoor event or festival.
However, glassware is more important than one would think, as it can affect how your nose picks up the scent of the wine.
Penny Murray, export director with winery Planeta, said: ‘If you have the right glass, the aromatics of the wine are always going to be much better.
‘The type of glass you have can make the aromatics of the wine very, very different. It’s the shape and how thin it is.
‘For example, if the wine is very aromatic, you have a bigger base and a smaller nose so you can get all of the aromatics in your nose.
‘If you have a wine that is less aromatic, you need a slightly bigger top to the glass so it can express more.’
According to Pierre Mansour at the Wine Society, wine is best enjoyed in a stemmed glass so that the temperature of the liquid is not affected by the warmth of a hand.
Glassware is more important than one would think, because it can affect how your nose picks up the scent of the wine
Caterina Marino, the fifth generation co-owner of Baglio Aimone, is pictured holding a wine glass
While sparkling wines and champagnes should be enjoyed out of a flute, whites sit in stemmed glasses
He wrote: ‘A thin-rimmed glass influences what is technically called the flow pattern, which directs the liquid to the various taste zones in the mouth.’
Penn Croft, an English vineyard, claims that sparkling wine should be enjoyed out of a flute because of its narrow nature.
‘A tall glass promotes a large vertical surface area for bubbles to travel up the glass,’ the website states. ‘However, a narrow horizontal surface area can keep aromas and flavours closed off.’
Some red wines will often be served in larger glasses as they contain varying levels of tannins that need oxygen flow to open up, which is why some choose to decant the liquid from its glass bottle.
Tannins are found in grape skins, seeds, stems and wood vessels and create the bitter mouth-coating sensation often found in red wines.
Temperature is key
One of the biggest mistakes that Brits make is serving bottles at the wrong temperature, with experts saying it is a surefire way to ruin the flavour of a wine.
Francesca Tonnino, from Tonnino winery based in Alcamo, western Sicily, said: ‘Red wines that are too warm and white wines that are too cold lose their character.’
Francesco Tola (pictured) said one of the biggest mistakes that Brits make is serving bottles at the wrong temperature
Francesco Tola, owner of Tola winery, located 16 miles away from the scenic Castellammare del Golfo, agreed, adding: ‘One of the major wine no-nos that both professionals and enthusiasts agree on is serving at the wrong temperature.
‘Ice old red wine kills aromas and makes tannins harsh, whereas warm white wine can feel lifeless.’
He is also against adding ice cubes to wine as it can dilute the beverage, altering the intended flavour and aroma profile.
Let the wine breathe
Francesca said that drinking wine too quickly can ruin the experience because it does not allow time for it ‘breathe and open up’.
She believes that although white and rosé wines don’t necessarily need to be left to breathe, structured reds benefit from oxygen exposure.
Pictured: Tola’s vineyard located in Sicily, around 16 miles away from, the Castellammare del Golfo
‘Letting wine breathe allows oxygen to release aromas and soften tannins, helping the wine express its full character. Even 15 to 30 minutes can make a big difference.’
Francesco Tola said that it is important not to fill wine glasses up to the top ‘like beer’ because it ends up ‘blocking aromas’ and therefore makes swirling ‘impossible’.
Swirling vino around your glass can help open up the wine and pump in oxygen, releasing trapped aromas and softening harsh tannins.
Always pair with food
Pairing wines with food is one of the crucial differences between how Italians and Brits enjoy their glasses of vino.
While it is common for Brits to enjoy single glasses of wine on their own, Sicilians and Italians always tuck into a meal or an aperitivo while sipping on a tipple because they believe it is key to unlocking the full gastronomical experience.
Francesca Tonnino said: ‘In Italy, wine is always part of the table, not something to drink in isolation. Respecting these simple rules makes the whole experience much more enjoyable.
‘Food and wine are made to complement one another. In Sicily, we always pair wine with food; a fresh Grillo with seafood and a Nero d’Avola with slow-cooked meats.
‘The right match enhances both, creating balance and new sensations. I think British wine lovers would be surprised by how much more enjoyable wine becomes with the right pairing.’
Italians and Sicilians will always pair their wines with food. Pictured: Tonnino’ss ZIBÒ dessert wine, made with zibibbo grapes, paired with dried figs
Francesca Tonnino, from Tonnino winery based in Alcamo, western Sicily, is pictured with her brother Antonino
Francesco believes matching wine with food encourages ‘slower sipping, mindful enjoyment and social dining’
A selection platter of desserts that were served at a wine event, including Sicilian cannoli, a pastry filled with sweet ricotta cheese
Francesco Tola said: ‘Pairing wine with food dramatically changes the taste experience. Acidity, tannins and sweetness in wine can feel harsh on their own and that’s why wines taste better and more complex when paired.
‘Wine elevates food and vice versa. Italians don’t just drink wine; they eat with wine because it creates harmony. A Sicilian Grillo is often paired with seafood pasta because it enhances the sea flavours and makes it taste fresher.’
He also believes that matching wine with food encourages ‘slower sipping, mindful enjoyment and social dining’.
He added: ‘It’s not about being fancy, it’s about getting more flavour, more enjoyment and more connection from the same bottle.’
Caterina Marino, the fifth generation co-owner of Baglio Aimone, believes it is getting easier to pair wine and food, as beverages are becoming more versatile.
‘You can pair wine with basically anything, starting from bread and good olive oil all the way up to fancier foods,’ she said.
However, Penny believes that the culture is slowly changing in the UK, noting that wine fans are becoming increasingly more interested in learning more about the gastronomical experience of meals enjoyed with wine.
‘We have to help younger people in other countries, like Britain, approach wine in an easier way,’ she added.
Grillo grapes are pictured being processed through machinery at Tola winery in western Sicily
Wine educator and expert Filippo Bartolotta said that his friends would be ‘worried’ if they saw him drink or serve a glass of wine with no food on the table
Pictured: Inside the Tonnino vineyard base, where they often host international guests for wine tastings
Wine is very much part of every day life for many Italians as they enjoy a glass while breaking bread with friends and family. Pictured: Tola stores certain red wines in oak barrels
Wine educator and expert Filippo Bartolotta said that his friends would be ‘worried’ if they saw him enjoy a glass of wine with no food on the table.
He added: ‘Italians know that wine is always on the table [with food]. It’s something quite healthy as they want to protect their stomach because alcohol can be aggressive. If you eat something, you’re not going to get drunk easily.
‘The Italians would do an aperitivo (pre-dinner tradition), which is very important for them. It’s an in between moment just before dinner, and usually it takes place at around 7pm and you’ll start with a drink and then you’ll have some nibbles.
‘I think people in Italy take it easy and that’s why they eat food. There is no such thing as going for rounds. Here, I don’t know if it is the heat or the culture, but you’re not going to see people drinking outside of meals.’
Filippo, who lived in London for five years, said his Scottish flatmate would usually ‘crack open bottles of wine’ at all times of the day, including before dinner, while also continuing to drink reds after they had finished eating, something that is deemed unusual in Italian culture.
‘The idea of going to the pub or bar and having drinks is still a British thing. Italians and Sicilians wouldn’t do that,’ he said. ‘They tend to go for an aperitivo, dinner or even for a cocktail but there would still be food.’
Mario Di Lorenzo, whose family runs the Feudo Disisa winery, believes that wine is a ‘tradition’ for Sicilians and Italians, adding that it is something they live by ‘day by day’.
He added: ‘For sure, wine goes with food. In Italy, food is very important. When you go to a restaurant with some friends, you get different dishes and every dish is paired with the right wine.
Mario Di Lorenzo, whose family runs the Feudo Disisa winery, believes that wine is a ‘tradition’ for Sicilians and Italians. Pictured L-R: Mario with his father Renato Di Lorenzo in their vineyard’s courtyard
‘I understand that in England they have different food but in Italy we have antipasti, primi and secondi, but they do not have this.’
Vino is part of the every day
Wine is very much part of every day life for many Italians as they enjoy a glass while breaking bread with friends and family.
Francesco Tola said: ‘In Sicily and in Italy in general, wine is not just a drink; it is part of a ritual that accompanies food, conviviality and the territory. Brits have a stronger relationship with beer and spirits and wine is often seen as something special and not for the every day.
‘To enjoy it like a Sicilian, you need to put it into context. No solitary glasses in front of the TV, but instead enjoy wine around a table, with some friends and local food.’
He added: ‘The Italian way of enjoying wine is less about the liquid in the glass and more about the context around it. It’s [enjoyed] around the table and never at the bar counter alone.’
Francesca said that Italians tend to open a bottle for Sunday lunch with their family, a casual dinner with their friends or ‘even a simple weekday meal’.
Caterina believes that the difference in culture is down to Italy’s Catholic background.
Sicily is famous for growing juicy Grillo and Nero d’Avola grapes, as pictured here at Tonnino’s winery
‘Part of the Catholic education was sharing wine and bread, so we learnt it as we grew up,’ she said.
‘We are family orientated and I think British people could learn to enjoy their time together with their family and friends, enjoying a glass of wine and something to eat as well.’
During her travels to London, the vineyard owner also found that wine was seen as more of a ‘fancy drink’ rather than an every day beverage made to accompany food.
‘Brits preferred when it was floral and very rich in aromas and not too dry,’ she said.
Penny, who moved from Britain to Sicily aged 18, described wine as a ‘way of life’ in Italy.
She said: ‘There’s always wine on the table, there’s also great food on the table, very simplistic food. In British culture, wine is not the first thing on the table; it’s something they have on special occasions or if they’re going out, they might have a glass of wine.’
Brits are ‘driven by supermarkets’
Filippo said that Britons also tend to be influenced by whatever looks appealing on a supermarket shelf, rather than the region of the wine.
While Italians and Sicilians will pick a wine based on the area the grapes are grown in, those in the UK tend to put more of their trust in big stores to help guide them to what they should or should not be drinking.
‘At Sainsbury’s, Tesco, you name it, you can choose whatever you want. But the system is set up so that people trust the brands,’ he said.
‘If Sainsbury’s brings in a new Sicilian Grillo, people will go for that because they trust Sainsbury’s.
When people do their shopping [what matters] is what they see on the shelves and the UK shelves are driven by the supermarkets. In Italy, you are driven by region because every region has its own wine.’
