It is no coincidence that certain style and shapes of glass are used with different types of wine, for example a flute shape for Champagne and sparkling wines, a medium shaped bowl for whites and a glass with a larger bowl for reds. Pioneering word from Professor Claus J. Riedel in the 1950s brought about a remarkable turn about in wine stemware production because he understood that the bouquet, the flavor and the body of a wine can be greatly enhanced by the glass from which it is drunk.
A ‘taste map’ of the tongue devised in 1901 specifies which areas respond better to sweetness, acidity, bitterness and saltiness. Riedel used this knowledge to shape the glass bowls and rims of his glassware to control the flow of wine to the tongue and to design shapes and sizes that best emphasized fruitiness for some wines and tannin for others. He understood that specific shapes dictate head movements and in turn the delivery of quantity of liquid to a specific area of the mouth. He used this information to design a range of glasses to deliver the appropriate intensity of aromas ensuring the best possible taste for each type of wine.
Riedel fine-tuned glasses to complement the different characteristics of different wines and his work has influenced stemware production ever since. Considering applying his principles the next time you purchase a vessel for your favourite tipple.
A wine should really be appreciated by the eyes as well as the nose and tongue so choose glasses that are clear to allow the colour to be seen! Choose a glass that leaves room for a swirling action as this is when aromas are released and is very important for allowing wines to be tasted at their full potential. Many people make the mistake of filling the glass too much and leaving no room for air to circulate.
A stem prevents unsightly finger marks on the glass and keeps warm hands away from the liquid thus allowing chilled wines to stay that way for longer. Some wines benefit from a tapering effect on the top of the bowl, allowing aromas to be directed towards the nose during the all important swirling motion that releases them.
To fully enjoy the younger reds choose a glass with a fuller bowl and a tapered rim.
White wine is best served chilled in glasses with medium sized bowls. Younger wines benefit from being directed towards the tip of the tongue first so no tapering works best whilst the fuller bodied more mature Chardonnay, Chenin Blanc and Sauvignon Blanc’s work better with a tapered opening.
Rosés excel when the glass directs the wine towards the sweet-sensitive area of the tongue so a wide opening with a touch of a flare works best for this.
For darker wines choose glasses with wider bowls. The wider opening allows the bouquet to express itself better while the more delicate bouquets are directed better in narrower glasses towards the nose to make that all important impression. The sweeter wines and wines with a higher alcohol level call for smaller glasses and tapered rims. A mature red needs the greatest surface area to allow the aromas to be released after contact with the air. Best choices are glasses with a balloon effect bowl with a narrowed rim that will direct the wine towards the back of the tongue. A very mature red on the other hand will work better with a flared opening to direct the wine to make first contact with the area detecting sweetness at the front of the tongue.
Champagne is at its best when served in tall flute shaped glasses showcasing the bubbles and controlling the temperature.
Look after your wine glasses properly. Some purists advocate using only warm water but if you use a detergent, dilute it and make sure the glass is thoroughly rinsed afterwards. Hold the glass up to the light to check it for residue. Any residue will affect the taste of subsequent drinks and even affect the bubbles in Champagne! Glasses go cloudy over time because heat and water draw lead out so for this reason never soak lead crystal. Only wash glass with glass. Avoid contact with cutlery and food particles from plates. Drip-dry on a cloth followed by a polish with a lint-free cloth to remove water marks. Store your glasses in an upright position in a storage area free from odours.
Whatever you do don’t get hung up on what glass to use! These are only guidelines and at the end of the day, personal preference counts for a great deal.
