Despite the wide range of variants, wine glasses have the same basic structure. They consist of a foot, stem and chalice. As stack is the space between the poured wine and the top of the glass. The biggest difference is in the shape of the chalice. The more bulbous the cup, the larger the surface of the liquid. And the longer or higher the chimney, the greater the volume. The larger the surface and the volume, the more intensely the fragrances can develop. There are also wine glasses without a stem, some with handles. Such are used by purists only for drinking water or for simple ones Schank wines accepted. a Grand Vin Drinking Bordeaux from such a glass would be a sacrilege, so to speak. The fact is that they are particularly popular in southern countries. As a result, classic wine glasses are assumed.
Choosing the right glasses is for optimal Weingenuss almost as important as the right one wine temperature, As a guideline, use generously proportioned glasses, the cup of which tapers upwards, so that Aroma and the bouquet to hold the wine in the goblet. With a few exceptions, this applies to most wines. For an acidic wine you can also use a Glass use, the shell of which widens somewhat at the top. White wine glasses usually have a relatively small volume so that the wine cannot warm up so quickly. Red wine glasses are large, the large surface allows the wine to absorb more oxygen and develop its bouquet better. However, this phenomenon depends above all on the optimal relationship between surface and volume. Such glasses are also called Bordeaux glasses designated.
Sweet wine or dessert wine glasses are much smaller than other wine glasses, as a rule you don't pour quantities larger than 0.1 liters (not even one eighth liter). The goblet is much slimmer than with glasses for dry wines. But here, too, the cup is tapered upwards to direct the sweetness to the tip of the tongue, where the specially developed taste buds lie and the sweetness can be best perceived. In order to represent the personality of the grape variety and the wine character, the correct shape of the glass must be chosen. The shape of the glass is therefore responsible for the optimal flow behavior of the wine from the glass into the mouth. This directs the wine to the relevant taste zones of the tongue.
How the wine appears on the tongue (narrow, wide, front or back) is responsible for the shape, volume and diameter of the edge of the mouth and its nature (rolled edge, grinding edge). The individual taste A wine is best perceived when it hits the area of the tongue that is particularly sensitive to it. For sweet this is the tip of the tongue, for salty the front and for angry the rear area of the tongue (left and right) and for bitter the upper tongue area in the back area. The first impression is the most important. All taste sensors are activated up to leaving or aftertaste.
The alcohol content, the acids, the residual sugar or all under total extract summarized substances are elementary components of every wine. The task of the glass is to present the wine harmoniously. The shape of the goblet determines whether the aroma can concentrate and how the wine is distributed to the tongue and palate. The wine flows in a narrow stream onto the tongue and first grasps the tip of the tongue. When tasting, don't take your mouth too full, distribute the wine throughout the mouth and let the taste linger a little more when swallowed. For professional wine reviews be special tasting glasses used, which is also available in black, so that you have to rely fully on the palate and nose.
When cleaning, make sure that no foreign smells get into the glass. Lead crystal glasses are particularly susceptible to this. For example, this can happen relatively easily when using a dishwashing detergent if residues of the perfume remain in the glass. Also when cleaning, make sure that rancid grease residues not in the tea towel cause an unpleasant impairment. At best, only hot water is used for cleaning and fresh paper towels are used for drying. But even water or too Mineral water can be a negative sensory Influence if it is very calcareous. For professional tastings, cleaning is done by the Avinieren, that is rinsing with the next wine. Also when storing, make sure that no odorous substances from the environment get into the glass. These can be furniture polishes or freshly colored surfaces that can contain intense fragrances.
A new development are so-called "breathable glasses". If you believe the producers, then a wine will achieve its full development flavors after only two to four minutes, as the special glass accelerates the wine's reaction with atmospheric oxygen. This effect is traditionally only through one to two hours decanting possible. Reinhard Conradt, professor at the Chair for Glass and Ceramic Composites at RWTH Aachen University, considers a conventional scientific explanation to be obvious. In his opinion, the glass could contain surface-active elements, such as zinc, which cause increased oxygen transport along the contact surface between glass and wine. One should not take the term "breathing glass" literally.
The latest trend is “angular” glasses. The goblet has a “kink” compared to conventional glasses with a rounded oval shape. Studies have shown that this elicits more precise aromas and flavor components from the wine, and especially finesse and minerality be emphasized. But there are also weaknesses and wine faults more to the fore. Such glasses are therefore called "analytical". This glass form is produced by the Zalto company under the brand name "Denk'Art", named after the Austrian "pastor" Hans Denk. Well-known wine glass brands are Eisch, Leonardo, Lobmeyer, Oneforall, Orrefors, Riedel, Stölzle, Zalto and Zwiesel. As a recent achievement, some producers bottle certain wines in ready-to-drink wine glasses. This form is called Ready-to-drink designated.
See also for the topic under the keywords Bordeaux glass and Burgundy glass (red wine glasses), Caña and Catavino (Sherry glasses), Champagne glass. cocktail. Cognacglas. Port Wine Glass, as well as a complete list of all lens shapes and lens names under the keyword wine vessels,