The glass of wine, that great unknown

by | Jun 26, 2017 | Blog | 0 comments

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How many times have you kept a bottle of wine taking great care but you have not taken that care when choosing the glass?

We make a mistake when thinking that a wine can be served in any container. The size and shape of a glass do matter, as this is capable of altering the aromas of wine. Therefore, before serving a wine we should ask ourselves which cup is appropriate.

Material: not every glass is suitable
The main thing to keep in mind when choosing our glass is the material with which it is manufactured. You might know that plastic is a bad bet but so is a bad glassware. The glass should be thin and transparent . Otherwise it can influence the perception of the colors, aromas and flavors when we taste a wine. In addition, we must also take into account its thickness, since a thick border will make our senses focus more on the cup itself than on wine.

Size and shape: forget about tiny cups
Like the material of manufacture, the size also influences. The glass should be large enough to pour the wine so it can be shaken without problem of overflowing and oxygenate it. Together with the it size also comes into play the stem or leg of the cup. This should be long enough to avoid the heating of the wine  with our hands.

And now, how much should it be served?
Each type of wine requires a different type of glass to enjoy them to the fullest. Although there is no fixed rule, it is said that for dry wines, such as a red or white, it is appropriate to pour about a third per cup. In total a 750cl bottle should give five glasses. However, for Oporto or Sherry, which are usually wines with higher alcohol content, it should nbe served in smaller glasses with 90ml. For sweet wines the standard quantity is between 60 and 90 ml while for the sparkling wines, which are served in flute glass, the ideal is to fill the glass up without getting full.

Therefore, the next time you uncork your precious bottle of wine, remember that not only you have to know its properties and conservation rules, but we must also take into account how and where it is served.

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