Wine and Wine Glasses

To appreciate the color, aroma and taste of wine, a correctly fitted wine glass is very important and is relied upon to deliver the wine to the mouth. A good wine glass should be thin, patternless, colorless and transparent, and have a high foot. At the same time, the capacity of the glass must be large enough for the wine to breathe comfortably; on the other hand, when the wine is shaken, the aromas are concentrated in the mouth of the glass. For red wines, use a Bordeaux glass (like a tulip bulb or a lotus flower in its first blossom), or a Burgundy glass (with a narrow mouth, like the bulb of a plant). Wine tasting goblets should be colorless and transparent, with a tulip-shaped body, a slightly constricted mouth, thin walls, and a long stem, so that the fingers can be gently gripped, so as not to imprint hand lines on the body of the glass, which affects the transparency of the wine, and to avoid the transfer of the temperature of the hand to the glass.

The standard wine glass has a mouth diameter of 46±2mm, a diameter of 65±2mm at the widest part of the glass, a length of 100±1mm, a diameter of 0.8±1mm at the wall, a length of 49±1mm at the stem, and a diameter of 65±2mm at the bottom of the glass.

Wine connoisseurs agree that each wine needs a special glass in order to produce a distinctive wine flavor. For example, drinking a rich Burgundy in a narrow glass will leave little room for the wine to swirl, yet the aroma of that wine is produced by the swirling. The glass must also be appropriately tapered to the top so that the aromas can be trapped as you sip. The foot of the glass must be long enough to prevent the hand from touching the body of the glass, which would affect the temperature of the wine and even the aroma of the wine.

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A. Water: a wide-mouthed, short-footed cup that can be held at the foot to retain cold water temperature. )

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B, brandy: brandy narrow mouth big belly wine glass, placed between the two hands and rubbing, and then hand-over-warming the cup in order to produce a brandy wine aroma. o[

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C, white wine: with a wide-mouthed slightly smaller cup to intercept the aroma of the wine, hold the foot of the cup to retain its cool temperature. N)s%

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D, red Burgundy: use a wide, large glass to promote its complexity of the wine. The glass is slightly taller than a white wine glass. O&_

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E, Champagne: narrow fluted glass to reduce the surface area of the wine and prevent the bubbles from dissipating. !q+hW

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F, red wine: the larger of the kind of wine glass, held in the cup and the foot of the cup connected to the place