A wine glass is a type of glass that is used for drinking or tasting wine. Most wine glasses are stemware (goblets), i.e., they are composed of three parts: the bowl, stem, and foot.
A wine glass is a type of glass that is used for drinking or tasting wine. Most wine glasses are stemware (goblets), i.e., they are composed of three parts: the bowl, stem, and foot.
The effect of glass shape on the taste of wine has not been demonstrated decisively by any scientific study and remains a matter of debate. One study [1] suggests that the shape of the glass is important, as it concentrates the flavour and aroma (or bouquet) to emphasize the varietal's characteristic. One common belief is that the shape of the glass directs the wine itself into the best area of the mouth for the varietal [2] despite flavour being perceived by olfaction in the upper nasal cavity, not the mouth.[ dubious ] The importance of wine glass shape could also be based on false ideas about the arrangement of different taste buds on the tongue, such as the discredited tongue map.[ citation needed ]
Most wine glasses are stemware, that is they are goblets composed of three parts: the bowl, stem, and foot. In some designs, the opening of the glass is narrower than the widest part of the bowl to concentrate the aroma. [3] Others are more open, like inverted cones. In addition, "stemless" wine glasses (tumblers) are available in a variety of sizes and shapes. [4] The latter are typically used more casually than their traditional counterparts.[ citation needed ]
According to the wine critic for The New York Times , the bowl of the glass should be large enough to generously fill a quarter of the glass, it should be transparent, widest at the base and tapering inward to the rim to channel aromas upward. [5]
A 2015 study by Kohji Mitsubayashi of Tokyo Medical and Dental University and colleagues found that different glass shapes and temperatures can bring out completely different bouquets and finishes from the same wine. The scientists developed a camera system that images ethanol vapor escaping from a wine glass. [6] [7] [8] [9]
Some common types of wine glasses are described below.
Glasses for red wine are characterized by their rounder, wider bowl, which increases the rate of oxidation.[ citation needed ] As oxygen from the air chemically interacts with the wine, flavor and aroma are believed to be subtly altered. This process of oxidation is generally considered more compatible with red wines, whose complex flavours are said to be smoothed out after being exposed to air. Red wine glasses can have particular styles of their own, such as
White wine glasses vary enormously in size and shape, from the delicately tapered Champagne flute, to the wide and shallow glasses used to drink Chardonnay. Different shaped glasses are used to accentuate the unique characteristics of different styles of wine. Wide-mouthed glasses function similarly to red wine glasses discussed above, promoting rapid oxidation which alters the flavor of the wine. [ citation needed ] White wines which are best served slightly oxidized are generally full-flavored wines, such as oaked chardonnay. For lighter, fresher styles of white wine, oxidation is less desirable as it is seen to mask the delicate nuances of the wine. [ citation needed ] To preserve a crisp, clean flavored wine, many white wine glasses will have a smaller mouth, which reduces surface area and in turn, the rate of oxidization. In the case of sparkling wine, such as Champagne or Asti, an even smaller mouth is used to keep the wine sparkling longer in the glass.
Champagne flutes are characterised by a long stem with a tall, narrow bowl on top. The shape is designed to keep sparkling wine desirable during its consumption. Just as with wine glasses, the flute is designed to be held by the stem to help prevent the heat from the hand from warming the liquid inside. The bowl itself is designed in a manner to help retain the signature carbonation in the beverage. This is achieved by reducing the surface area at the opening of the bowl. Additionally, the flute design adds to the aesthetic appeal of champagne, allowing the bubbles to travel further due to the narrow design, giving a more pleasant visual appeal.
A sherry glass or schooner is drinkware generally used for serving aromatic alcoholic beverages, such as sherry, port, aperitifs, and liqueurs, and layered shooters. The copita, with its aroma-enhancing narrow taper, is a type of sherry glass.
Some authors recommend one holds the glass by the stem, to avoid warming the wine and smudging the bowl. [3]
High quality wine glasses once were made of lead glass, which has a higher index of refraction and is heavier than ordinary glass, but health concerns regarding the ingestion of lead resulted in their being replaced by lead-free glass. [11] Wine glasses, with the exception of the hock glass, are generally not coloured or frosted as doing so would diminish appreciation of the wine's colour. [3] There used to be an ISO standard (ISO/PAS IWA 8:2009) for glass clarity and freedom from lead and other heavy metals, but it was withdrawn. [12]
Some producers of high-end wine glasses such as Schott Zwiesel have pioneered methods of infusing titanium into the glass to increase its durability and reduce the likelihood of the glass breaking. [13]
In the 18th century, glass makers would draw spiral patterns in the stem as they made the glass. If they used air bubbles it was called an airtwist; if they used threads, either white or coloured, it would be called opaque twist. [14]
The International Organization for Standardization has a specification (ISO 3591:1977) for a wine-tasting glass. It consists of a cup (an "elongated egg") supported on a stem resting on a base.
The glass of reference is the INAO wine glass, a tool defined by specifications of the French Association for Standardization (AFNOR), which was adopted by INAO as the official glass in 1970, received its standard AFNOR in June 1971 and its ISO 3591 standard in 1972. [15] The INAO has not submitted a file at the National Institute of Industrial Property, it is therefore copied en masse and has gradually replaced other tasting glasses in the world. [16]
The glass must be lead crystal (9% lead). Its dimensions give it a total volume between 210 mL and 225 mL, they are defined as follows:
The opening is narrower than the convex part so as to concentrate the bouquet. The capacity is approximately 215 ml, but it is intended to take a 50 ml pour. [17] Some glasses of a similar shape, but with different capacities, may be loosely referred to as ISO glasses, but they form no part of the ISO specification.
 | The examples and perspective in this section may not represent a worldwide view of the subject.(November 2018) |
In the UK there has been a steady trend away from serving wine in the standard size of 125 ml, towards the larger size of 250 ml, even though, since 1 October 2010, alcohol retailers have been obliged by law to offer customers the choice of a smaller measure. A code of practice, introduced in April 2010 as an extension to the Licensing Act 2003, contains five mandatory conditions for the sale of alcohol, including an obligation for the licensee to make the customer aware that small measures are available. [18]
In the United States, most laws governing alcohol exist at the state level. Federal law does not provide any guidance on a standard pour size, but 150 millilitres (5 US fl oz) is seen as typical for restaurants (one fifth of a standard 750 ml wine bottle), and with pour sizes for tastings typically being half as large. [19]
As a supplemental unit of apothecary measure, the wineglass (also known as wineglassful, pl. wineglassesful, or cyathus vinarius in pharmaceutical Latin) was defined as 1⁄8 of a pint, (2 fluid ounces by US measure, or 21⁄2 fluid ounces (71ml) by imperial measure). [20] [21] An older version (before c. 1800) was 11⁄2 fluid ounces. [22] These units bear little relation to the capacity of most contemporary wineglasses (based on 1⁄6 bottle, or 125ml), or to the ancient Roman cyathus (45ml).
Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.
A wine bottle is a bottle, generally a glass bottle, that is used for holding wine. Some wines are fermented in the bottle while others are bottled only after fermentation. Recently the bottle has become a standard unit of volume to describe sales in the wine industry, measuring 750 millilitres. Wine bottles are produced, however, in a variety of volumes and shapes.
A cocktail glass is a stemmed glass with an inverted cone bowl, mainly used to serve straight-up cocktails. The term cocktail glass is often used interchangeably with martini glass, despite their differing slightly. Today, the glass is used to serve a variety of cocktails, such as the martini and its variations, Manhattan, Brandy Alexander, pisco sour, Negroni, cosmopolitan, gimlet, and the grasshopper.
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
Wine accessories are things that may be used in the storage or serving of wine. Wine accessories include many items such as wine glasses, corkscrews, and wine racks.
A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences might arise from more than one wine fault. Wine faults may result from poor winemaking practices or storage conditions that lead to wine spoilage.
Beer glassware comprise vessels made of glass, designed or commonly used for serving and drinking beer. Styles of glassware vary in accord with national or regional traditions; legal or customary requirements regarding serving measures and fill lines; such practicalities as breakage avoidance in washing, stacking or storage; commercial promotion by breweries; artistic or cultural expression in folk art or as novelty items or usage in drinking games; or to complement, to enhance, or to otherwise affect a particular type of beer's temperature, appearance and aroma, as in the case of its head. Drinking vessels intended for beer are made from a variety of materials other than glass, including pottery, pewter, and wood.
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See also" section below.
Absinthiana is the paraphernalia surrounding the consumption of absinthe. Due to the bitter taste and high alcohol content of this drink, a need for dilution with water had led drinkers to a drinking ritual. Originally, absinthe was served in standard stemmed wine or water glasses and water was added from a simple carafe. But as its popularity grew so did the variety of implements used, such as specialty glasses and complex brouilleurs. In the period since absinthe was made illegal in the US, antique dealers have seen dramatic increases in the prices of these artifacts there. Some absinthe spoons can fetch thousands of dollars. Many 19th century companies used the elaborate barware to advertise their brands. Today, many contemporary distilleries are also producing decorative branded barware for the same purpose.
A wine rack is a set of shelves for the organized storage of wine. Wine racks can be built out of a number of different materials. The size of the rack and the number of bottles it can hold can vary widely. Wine racks can be located in a winemaker’s professional wine cellar as well as private homes for personal collections.
A champagne glass is stemware designed for champagne and other sparkling wines. The two most common forms are the flute and coupe, both stemmed; holding the glass by the stem prevents warming the drink. Champagne can also be drunk from a normal wine glass, which allows better appreciation of the flavor, at the expense of accentuating the bubbles less.
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste, casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters.
The Glencairn whisky glass is a style of glass intended for drinking whisky, developed and produced by Glencairn Crystal Ltd, in East Kilbride, a town near Glasgow, Scotland since 1981; originally designed by Raymond Davidson, managing director of the company. The shape of the glass is derived from the traditional nosing copitas used in whisky labs around Scotland. The glass design was concluded with the aid of master blenders from five of the largest whisky companies in Scotland. The glass first came into production in 2001. Since then, additional mini-Glencairns and Canadian Glencairns were introduced.
An alcoholic beverage is a drink that contains ethanol, a type of alcohol and is produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically their alcohol content is between 3% and 50%.
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under which it was stored, and the condition of the bottle and cork, and thus it is said that rather than good old vintages, there are good old bottles. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, and old wines are often sold for extraordinary prices. However, the vast majority of wine is not aged, and even wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years.
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.
Claus Josef Riedel was a Czech glassmaker, businessman, professor of chemistry, and chemical engineer. He was the 9th-generation owner of Riedel Crystal, an Austrian glassware manufacturer that was established in 1756. Riedel is best known for creating and producing grape variety-specific glassware designed to enhance types of wines based on specific properties of individual grape varieties. He was among the first glassware experts in history to recognize that the taste of wine is affected by the shape of the glass from which it is consumed, and is credited with first discovering the concept of variety-specificity in glassware, developing variety-specific glassware shapes and bringing these glasses to the consumer market. Riedel served as President and Chief Executive Officer of Riedel Crystal from 1957 until 1994.
A Nick & Nora glass is a stemmed glass with an inverted bowl, mainly used to serve straight-up cocktails. The glass is similar to a cocktail glass or martini glass.
| Harvest | |
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| Pressing | |
| Maceration | |
| Fermentation | |
| Aging | |
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