Wilfried Bauer - True or False? The most, exciting 666 myths of our life

Wrong! In the meantime, more than 40 percent of German wines have a screw cap. Why? With this closure, the wine in the wine bottles can be stored standing up. Another advantage is that the wine has no chance to "cork", i.e. to take on the gently musty taste of the cork. Corked wine bottles must be stored lying down so that the cork does not dry out. If the cork dries out, the bottle will leak.

Wrong! Blended wine leaves a hard sound in the ears. That's not true. Because blend wines are actually the high art of a cellar master. It is a process in which different wine batches with their specific characteristics are combined with each other to create a new wine. In Germany this art is less developed. The French are more the professionals.

Wrong! The small crystals that sometimes settle on the bottom of the wine bottle are potassium or calcium salt of tartaric acid. The presence of these crystals does not improve the quality of the wine, nor does it affect the taste. If the wine is stored too cold, more crystals are formed.

Beer on wine - let that be... See myths about beer

Wrong! Depending on the weather conditions in Europe, the grapes are sometimes sweeter and sometimes less sweet, but then they have more acidity. This does not automatically mean that grapes from a less sweet year are worse. Here it depends on the skill of the winegrower. Can he process less sweet grapes so that the wine is still a good quality wine.

NO and Yes! This usually applies to high-quality red wines. If the red wine is of high quality, the ingredients are also more concentrated. A quite young red wine occupies the tongue of the wine drinker. The tongue then feels as if something rough is slipping over it while drinking. In older red wines, a chemical reaction binds the tannins. These wines then drink themselves more "velvety" and taste smoother and rounder. The usual red wines from the shop should be drunk after a maximum of two years.

Right! For the longer age the more tanning agents are responsible. Likewise, the high-quality white wines can be stored for several decades. This includes Beerenauslese or also ice wines. The condition is that these wines must contain a lot of acid, sweetness and alcohol. But nevertheless the sweetness (it decreases) and thus the taste changes over the storage period.

Wrong! The grapes need a balanced mix of sun and rain. A good wine year is when it is a little more humid during the growing period (in spring) and the sun has the upper hand in autumn (September to November).

Wrong! The wine comes from a specific winemaker if "Lock filling", "Goods bottling" or "Producer bottling" is written on the label. Because then the customer knows that the wine has matured, harvested, pressed, bottled and sold in his vineyard. If the label reads "bottler", then the wine may have been bought from one or more winegrowers and further processed in a winery.

Wrong! This was at a time when wine was drunk in castle halls and the rooms were below the present room temperature. The drinking temperature varies from wine to wine. Connoisseurs recommend drinking heavy red wines between 16 and 18 degrees Celsius. The warmer a wine is drunk, the more the taste of the alcohol comes to the fore and the aromas evaporate.

Wrong! In reality the pale colour is the result of a special fermentation process. As with red wine, the skins and pulp are fermented. Because the skins contain most of the colorants, these are removed from the mash at an early stage. Less colour remains the earlier the pressing takes place.

NO! The YES stands for the fact that the common salt helps if it is used immediately after the spill. If the stain has dried up, then the table salt will not help any more.

The plant genus Asparagus belongs to the asparagus family (Asklparagaceae). In this country it is known as vegetable asparagus, common asparagus or also white asparagus. In colloquial language it is called only asparagus.

The young shoots are prepared and eaten. Asparagus is native to the warm and temperate zones. These include Southern and Central Europe, North Africa and the Near East. It is widespread in Africa and Eurasia. Some cultivated forms and species are used today as purely ornamental plants and are not edible. This is why asparagus occupies a special economic position. As a vegetable, it is often seen on plates.

The asparagus season usually begins in mid or late April and ends on 24 June. This day is also known as "Asparagus New Year's Eve". If the vegetables continue to be pricked after that, the harvest will be sparser the following year.

Asparagus is available in Germany in two varieties. The white and the

green. In total there are about 220 different species in the world. We have about 100 different types of asparagus (white and green). In recent years, Germans have consumed an average of 1.5 kg per capita. Here are the wisdoms about this popular vegetable.

Right! The vegetables contain a lot of water. When cooked and without butter, sauces and side dishes, it provides just 95 Kcal per 500 grams. This amount covers 80 percent of the daily requirement of vitamin C and E. Our body also receives 44 percent of potassium. Sodium, potassium and chloride regulate the body's water balance and are important for the work of our heart. Other ingredients have an antibacterial and cancer-inhibiting effect.

Right! The vegetables contain a substance called aspartic acid. This acid is urinary.

NO! Scientists have not yet been able to provide convincing facts for this. It has been claimed since ancient times. Ayurvedic medicine has been treating potency and lust problems with it since ancient times. Perhaps the shape of the rod, which reminds one of a penis, is a psychological suggestive indicator. Or is there more to it than that?

Wrong! Bitter-tasting asparagus is not poisonous. The reasons for this can be: it has been pricked too close to the rootstock or heat followed a sudden cold spell. Adding a little sugar during the cooking process removes some of the bitter substances. However, the taste cannot be neutralized 100 percent.