Previous material was about the anatomy of a wine glass with stem. Large bowls generally allow for better aeration of the wine, which in turn releases more aroma and flavor.Īnd as for those intimidated by the dozen or more types of wine glasses, the Wine Folly blog boils them down to a pair of bare necessities: a set of red wine glasses, which are versatile enough for practically everything, and a set of champagne flutes for anniversaries, birthdays, miscellaneous celebrations, and New Year’s Eve.Īnd should you be heading out for a picnic, wine out of paper cups may not be technically ideal – but it can taste just fine.Wine & Glass pairing: Guide to different types of wine glasses with stem (Stemless wine tumblers, on the other hand, are a lot less easy to smash.)Ĭlear glass is better than colored or etched because it allows drinkers to get a good look at their wine. Wine glasses with stems are preferable, because this keeps your hand from inadvertently warming up the wine. Pending more results from the Japanese, wine experts do offer a few general rules of thumb, although their opinions vary. So what does this mean for those of us whose cupboards aren’t stocked with eighteen different types of wine glasses – or who, God forbid, have been known to sip chardonnay out of paper cups? When the researchers tested red wine in a martini glass or in a highball glass, of the sort used for serving Scotch on the rocks, ethanol vapor swarmed messily over the glass’s entire surface, indicating an aroma and flavor swamp-out. The wrong glass, on the other hand, delivers no such thing. A sip from such a glass will deliver the maximal dose of flavor and aroma molecules with the least interference from volatile alcohol. That vaporous doughnut and hole represent an ideal intersection of physics, chemistry, and geometry. Given the right temperature and the right glass–say, 55oF (13oC) and a deep-bowled glass of Bordeaux–Japanese camera images show a neat doughnut of ethanol vapor around the wine glass rim and a decreased concentration of alcohol in the glass’s center. One solution to this problem is to add water–which, wrong though it sounds, just may work, as recently explored in Just Add Water on the Kitchn blog.Īnother, for those who value every undiluted drop of their ethanol, is to drink wine out of the proper glass. Alcohol also tends to accentuate bitterness and to suppress the fruity and floral notes that make the wine-drinking experience so rich. McGee explains that alcohol literally traps aroma: Aroma molecules, due to chemical similarities, tend to cling to alcohol molecules, which means that the higher the alcohol content of a drink, the fewer aroma molecules are released to the drinker’s all-important nose.įor this reason, high-alcohol wines are often described as “hot” and unbalanced because the invasive (though generally desirable) alcohol component overwhelms flavor and aroma. Bartenders point out that people generally find less alcoholic drinks to be tastier and more aromatic. In fact, according to food scientist Harold McGee, when it comes to taste and smell, alcohol actually gets in the way.įor one thing, alcohol is sharp, pungent, and irritating to the nose and mouth. It’s not ethanol, however, that gives wine its complex aroma and flavor. And why do we care about a wine’s bouquet? A quick lesson: Most wines contain somewhere between 10 and 15 percent ethanol–the spirit-lifting alcohol that makes wine such a welcome addition to parties.
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