lujate 578 Posted February 13, 2015 Share Posted February 13, 2015 I realized our wine glass discussion was in a new members intro thread, so I decided to start a new thread. I know that some people have one style of glass they use for all wine, while others go the other direction and have every imaginable style of glass. I'm in the middle and have three different glasses. They're all the same brand, which is the only name-brand I can get locally. 22oz Bordeaux glass for most reds 25oz Burgundy glass for Pinot 12oz white wine glass for all whites I think I paid about $10 USD for each glass. The Burgundy glasses are somewhat delicate, and I've broken a couple hand-washing over the years. lol u guys have now both totally got me inspired! Lujate, si just searched for glasses actually that big... 25 oz? Are you an oenophile? gogo Maybe just a little bit. I've been called a wine snob because I don't care for local Missouri wine. MO has a long wine history, we had the 3rd largest winery in the world when Prohibition hit. My issue is that our climate doesn't allow for traditional wine grapes, and I'm not a fan of the hybrids that do grow here. 1 Link to comment
Popular Post chattius 2,610 Posted February 14, 2015 Popular Post Share Posted February 14, 2015 Perhaps add a set of port wine glasses? I think there were no special glasses for the different wines before Riedel in Vienna/Austria started to produce them. We got a Riedel set (white, red, port, aromatic, 6 each) for marriage. Since it was two decades ago it was well before there was a glass specially designed for each sort of wine. Well they are austrian and so they even produce a special glass for the austrian 'Grüner Veltliner' wine. From the wiki: http://en.wikipedia.org/wiki/Gr%C3%BCner_Veltliner 'In recent years, Grüner Veltliner has seen an uptick in interest following the results of a 2002 wine tasting organized by Masters of Wine Jancis Robinson and Tim Atkin. Here Grüner Veltliner from Austria beat out several highly acclaimed white Grand cruwines from Burgundy ' Do I need a special glass for each very special wine or a decanter? Surely no. Our areas did fruit wines for centuries, our recipes are for being served with fruit wines. Luckily for fruit wines or honey wines there are no special rules (yet?) which glass to use without showing that you are an amateur in grape wines. If I am outside the recipes I am used too, for example at a business meeting, I simply choose what the sommelier recommends. If I have guests at home they get my local specialities. I marinate with fruit wine, I use fruit vinegar, and I serve a fitting fruit wine. Temperature is more important than the right glass in this case. So a temperature controlled wine cooler is very important. Some fruit wines have more aroma than a sherry. I use small port glasses for them, so the wine is drunk quicker than reaching a too high temperature and its aroma becoming stronger than the food it is served too. Wine should only support in my eyes, never being dominant. I never empty a bottle fully. My selfmade wines are unfiltered and I just leave the rest in and use it as a base for a marinade. Some wines (young sloe wine) taste better when being oxitated a little. Many people use decanters for this (as for some red wines), I use these little battery mixers for making milk froth. It is quick and the temperature is easier to control. I have no scruple anymore to even serve my own wines with my own recipes to important business partners. If it are too many, I know a 1 star restaurant which serves fruit wines on special request, I know it is good, I made a cooking class there and exchanged recipes. 3 Link to comment
gogoblender 3,185 Posted February 14, 2015 Share Posted February 14, 2015 I realized our wine glass discussion was in a new members intro thread, so I decided to start a new thread. I know that some people have one style of glass they use for all wine, while others go the other direction and have every imaginable style of glass. I'm in the middle and have three different glasses. They're all the same brand, which is the only name-brand I can get locally. 22oz Bordeaux glass for most reds 25oz Burgundy glass for Pinot 12oz white wine glass for all whites I think I paid about $10 USD for each glass. The Burgundy glasses are somewhat delicate, and I've broken a couple hand-washing over the years. lol u guys have now both totally got me inspired! Lujate, si just searched for glasses actually that big... 25 oz? Are you an oenophile? gogo Maybe just a little bit. I've been called a wine snob because I don't care for local Missouri wine. MO has a long wine history, we had the 3rd largest winery in the world when Prohibition hit. My issue is that our climate doesn't allow for traditional wine grapes, and I'm not a fan of the hybrids that do grow here. A lovely post, Lujate, thank you! And you've inspired me! I've drank wine at a few of my friends' places, with deliciously large wine glasses that just inspire great moods, conversation, and cravings for chocolate and cheese. You've convinced me to invest! For a starter like me, would the bordeaux be the way to go? gogo 1 Link to comment
SX255 630 Posted February 14, 2015 Share Posted February 14, 2015 The idea of wine glasses is to specialize the flow of wine on the tongue. But since the tongue taste map is an outdated flawed misconception, there is no noticeable effect from the glass shape. I recommend going with practical glass, for parties of any beverage, over price. Else they end up just decoration pieces in your sideboard. A fancy sturdy mug or a set of plastic cups would do better than a thin hunk of glass for 50 bucks a piece. I would love to play a prank on a winetester, by giving him two glasses from the same bottle, but telling him they are from different brands and years, just to see him describe to obvious difference. I know a 1 star restaurant which serves fruit wines on special request, I know it is good, I made a cooking class there and exchanged recipes. How bad are 1 star restaurants? Link to comment
Popular Post lujate 578 Posted February 14, 2015 Author Popular Post Share Posted February 14, 2015 I made a batch of Gruner Veltliner a few year back. It wasn't my first choice, but it turned out really well. I should probably do that again. I've never really been a fan of port-style wines, although I do have one in my wine rack that I got as a bequest. I no longer have a drinking buddy, so I can't finish a bottle of wine. I use a Vacu Vin to keep the wine for a few days. Yes gogo, I think a Bordeaux glass would be a good all around choice. White glasses are smaller simply because you don't need the empty space for swirling. Mead and fruit wines generally fall into the same category as white wines. 2 Link to comment
Popular Post chattius 2,610 Posted February 14, 2015 Popular Post Share Posted February 14, 2015 The shape of the glass is not for the tongue but for the nose. A thin thickness of the glass allows allows your lips to adapt to the temperature of the wine before it even reaches the tongue. The glass should be crystal clear to see the colour of the wine. A bigger surface of the liquid allows more aroma to gas out and reaching your nose. A smaller one is better for less aromatic (nose) and more taste (tongue) based wines = white ones. A big bowl like class is for aromatic but not too aromatic wines. If they are too aromatic they overdo the taste of your lunch and you either have to serve them cooler as normal or use port wine glasses. Most fruit wines are on the too aromatic side The one we got to our marriage is like this one. ---- How good is a 1-star: Michelin stars: In der deutschen Ausgabe des Führers wird die Bedeutung der Sterne wie folgt beschrieben: ein Stern – „Eine sehr gute Küche, welche die Beachtung des Lesers verdient“ zwei Sterne – „Eine hervorragende Küche – verdient einen Umweg“ drei Sterne – „Eine der besten Küchen – eine Reise wert“ 1star = a very good kitchen which deserves the attention of the reader of the michelin guide 2stars= superb kitchen, deserves a detour from your route 3stars= one of the best kitchens, deserves a trip to the country and kitchen. There were like 9 3-Stars, 30 2-stars and 500 1-star restaurants in germany. But getting a star with local recipes (and not the standard mainly french based ones) is probably worth 2 stars. I do detours to eat there I wouldn't switch my 1 star restaurant for a 3 star one if the 3 star one is not the taste I like. 3 Link to comment
SX255 630 Posted February 14, 2015 Share Posted February 14, 2015 Do you people care that much how the wine smells? Why? Link to comment
Popular Post Gilberticus 374 Posted February 14, 2015 Popular Post Share Posted February 14, 2015 Why? May I take a guess? Because they're serious about wine. Oenophilia isn't just a matter of good taste, it's an art form, a discipline, a devotion. I can't lie, I know virtually nothing about it, and if I had to drink wine..... I'd be happy with the cheap stuff out of the box, served in a Solo cup, both purchased at a local gas station. But that's my guess: class, sophistication, appreciating wine to the fullest; that type of deal. 3 Link to comment
Popular Post chattius 2,610 Posted February 14, 2015 Popular Post Share Posted February 14, 2015 The smell is very important. If you have a cold and your nose drops, never said: 'Today nothing tastes good.' -even if your mom did your favourite meal? If you are not using your nose, you wouldn't need aromatic oils from onions, rosmary, thym,... sweet, sour, salty, bitter and umami is enough for you? Well umami is a lot in fast food, so probably yes Many docs say that the brain is less aging if it is trained. By ignoring one of your senses you loose training. A training which tastes good. But as in all sports, overtraining is no good 2 Link to comment
Popular Post lujate 578 Posted February 14, 2015 Author Popular Post Share Posted February 14, 2015 Do you people care that much how the wine smells? Why? Yes. The sense is taste is rather crude. It's your sense of smell that provides all the fine details. 3 Link to comment
chattius 2,610 Posted February 15, 2015 Share Posted February 15, 2015 If you visit germany via Frankfurt airport and spend a day in the town you may visit an applewine pub. The normal way to drink applewine is to order a Bembel (big clay ware container) with applewine and pour the wine into ripped glasses. The rips are in a way that even unflltered applewine looks sparkling. Another advantage is that you still have a good grip if your fingers are fatty from eating an Eisbein with Sauerkraut with your the fingers So if applewine glasses count, add these to my list. The family of my wife did clay ware and among them were of cause Bembels 1 Link to comment
gogoblender 3,185 Posted February 19, 2015 Share Posted February 19, 2015 Do you people care that much how the wine smells? Why? Yes. The sense is taste is rather crude. It's your sense of smell that provides all the fine details. Funny how all the senses work together like that, without our smell, it's almost impossible to taste food. gogo Link to comment
gogoblender 3,185 Posted February 19, 2015 Share Posted February 19, 2015 Why? May I take a guess? Because they're serious about wine. Oenophilia isn't just a matter of good taste, it's an art form, a discipline, a devotion. I can't lie, I know virtually nothing about it, and if I had to drink wine..... I'd be happy with the cheap stuff out of the box, served in a Solo cup, both purchased at a local gas station. But that's my guess: class, sophistication, appreciating wine to the fullest; that type of deal. I'm hoping to ascend upon this road of artistic form and devotion. Just a wee bit of wine minja... gogo Link to comment
Delta! 992 Posted February 6, 2017 Share Posted February 6, 2017 *GASP* can't believe I only found this topic now... I do like collecting wine, red and sweet wines especially, I know my wine collection is still small, but I also do drink them. Currently I have 126 +- bottles mixed. majority reds, (starting with Shiraz, Shiraz-Cabernet Sauvignon blends, Bordeaux blends, Cabernet Sauvignon, any red 3 varietal blends, and least, Pinotage - a grape variety that was found/formed in South Africa and has been described by European pallates "it is like licking a paint can") then a few sweet wines(noble late harvest, cape vintage, port style, hanepoot, muscadel) and then only about 7 white wines... I am fortunate enough to live in the wine producing region of South Africa, and visiting a wine farm is as easy as going to the local grocer. My favourite 5 wine farms to go to is 1) Simonsig - Stellenbosch. I used to work there and their wines are amazing, family owned since the 1800's and the first wine farm in SA to produce sparkling wine called Kaapse Vonkel (direct English translation being Cape sparkle). 2) Muratie wine farm Stellenbosch. - such lovely tradition there and really good sweet wines. 3) Eikehof - Franschhoek. A small boutique wine farm, family owned and smaller production, but delicious wines (especially shiraz) at cheap prices. 4) Hartenberg - Stellenbosch. A relatively unknown wine farm, but have really good red and sweet wines, they also don't have the biggest production, but are frequently sold out. 5) Four Paws - Franschhoek. small wine farm, but delicious wine, not very expensive, but owned by 3 people who run the farm together, one in sales, one is the wine maker, and one takes care of the vineyard... The glasses that I use is crystal, and 760ml capacity, so a bottle of wine just about fits in there I finish a bottle in two glasses... . I also have a set of smaller glasses that I bought a few years ago, but seldom use, with champagne flutes, white wine glasses (I use them for sweet wines sometimes) and red wine glasses, but they are too small... you can actually get 5 glasses out of a bottle. My boyfriend accuses me of being a wine hoarder. I will buy 6 bottles of a wine, and keep them (especially if they have a cork) for as long as possible, and then maybe open 1... then I will be very reluctant to open any more, because then I won't be able to mature them and see them travel through the years with me... maybe I am just crazy and become attached to them... Delta! 1 Link to comment
gogoblender 3,185 Posted January 18, 2022 Share Posted January 18, 2022 Halloooo oenophiles! I've come upon a *fancy* lately and after a visit from Mom have decided to upscale our dollar store variety glasses for something a little nicer I see this pic of a particular style I like... does anyone here @Delta! and @lujate know what this kind glass style is called, would it work for mom's favorite pinot noir? I'd probably use it for about anything, but but I really like this shape and w ant it gogo 1 Link to comment
Androdion 894 Posted January 18, 2022 Share Posted January 18, 2022 I know that format has a specific name, can't tell you what it is though. But those are great for wine if they have like 400+ ml capacity. I wouldn't recommend the ones with 250-300 ml because they get very small very fast. 1 Link to comment
chattius 2,610 Posted January 18, 2022 Share Posted January 18, 2022 All I know is: Pinot Noir is a rather fruit-aromatic wine. The fruit aroma is best if hand warm. So the glas should fit in the palm to warm the wine. It should narrow to the top so the rising gased out aroma is captured and your your nose gets the smell/taste better. The upper part of the glas looks like a cone with a cut of top. Here it is named Kegelformglas (cone shaped glas). A search here https://www.riedel.com/en-gb/sitesearch?q=pinot+noir came up with this shape, whixh seems to fit to yours (not knowing the actual size) 1 Link to comment
Delta! 992 Posted January 18, 2022 Share Posted January 18, 2022 19 hours ago, gogoblender said: Halloooo oenophiles! I've come upon a *fancy* lately and after a visit from Mom have decided to upscale our dollar store variety glasses for something a little nicer I see this pic of a particular style I like... does anyone here @Delta! and @lujate know what this kind glass style is called, would it work for mom's favorite pinot noir? I'd probably use it for about anything, but but I really like this shape and w ant it gogo They should work pretty well for a pinot noir. but as Androdion said, they must have larger capacity than 400ml... and don't warm it up to much in your hand... ideal temperature for red wine is 18.5°C. Here in South Africa, you would not try to warm it up any more, because room temperature is already warm, but in colder climates you would. I do like those shapes. And I am back online! got my new PC, went back to desktop... a friend of mine helped me get everything together... 1 Link to comment
lujate 578 Posted January 19, 2022 Author Share Posted January 19, 2022 gogo, Pinot Noir likes fat glasses and in my mind those are too skinny. Personally, I have only three styles. Burgundy (Pinot Noir), Bordeaux (Cab/Merlot), and generic white wine. Like everything else, "beauty is in the eye of the beholder" (or nose in the case of wine). 1 Link to comment
chattius 2,610 Posted January 19, 2022 Share Posted January 19, 2022 11 hours ago, Delta! said: They should work pretty well for a pinot noir. but as Androdion said, they must have larger capacity than 400ml... and don't warm it up to much in your hand... ideal temperature for red wine is 18.5°C. Here in South Africa, you would not try to warm it up any more, because room temperature is already warm, but in colder climates you would. I do like those shapes. And I am back online! got my new PC, went back to desktop... a friend of mine helped me get everything together... Depends a lot how warm the wine is when you get it to the table. My wine storage is a clay cellar deep in earth which has a nearly constant temperature of 6C. So wines are normally way too cold. So we like to warm them up in the hand. Pinot Noir or Burgunder, you want the fruit taste but not the alcohol/glycerin. So 16C if they were done in big barrels or steel ones. For certain blue variants made in small wood barrels you want a bit of the wood aroma which developes at around 18-19C. So getting them cold from the cellar and warming them up in the hand is best control for an ancient barbarian like me. If you trink wine regulary an electric wine cooler/warmer at the desk might be a good idea. You can set it to the wanted temperature. The stem is another mean of temperature control. Hold the glas in your palm if the wine is too cold. Hold it at the stem if you fear it gets too warm. So a very long stem is normally seen at white wines. I have seen stemless burgunder glasses at restaurants who place a wine cooler at the desk and set the temperarture to around 14C. 1 Link to comment
Androdion 894 Posted January 19, 2022 Share Posted January 19, 2022 Another trick is just bringing the bottle from the cellar to a warmer division inside the house for warming up more progressively. It tends to normalize the cold on the glass of the bottle, so when you pour it to the actual cup it doesn't suffer that much of a thermal shock. But it's very well pointed that you'll want to grab the cup by the stem when you want to avoid changing the temperature of the wine. I for one don't like wines with sweeter grape variants too warm because it tends to blur the taste and feel too sugary. When it's high Summer and the bottle is a bit warm half an hour in the fridge before opening it doesn't harm it much. Regulating the wine temperature according to what's written on the bottle's label is always a good practice though. 1 Link to comment
chattius 2,610 Posted January 20, 2022 Share Posted January 20, 2022 9 hours ago, Androdion said: Regulating the wine temperature according to what's written on the bottle's label is always a good practice though. Quote The temperature that a wine is served at can greatly affect the way it tastes and smells. Lower temperatures emphasize acidity and tannins while muting the aromatics. Higher temperatures minimize acidity and tannins while increasing the aromatics. So a red I drink to wild game can be slightly warmer because I want the fruit aromas. I did a quick look at the bottles in my cellar. The (better:)) wine I get from partners in France who buy my oaks reads: 'temperature de degustation' 'barrique'. While the not the cheapest from supermarket reads 'Serviertemperatur/drinking temperature'. So the better ones riped in oak barrels give the temperature you start the testing/probing and more and more tastes develope the warmer it gets ? So a wine test starts at low temperature, test for the acids, warm it in hand/mouth, test for the fruit aroma? 1 Link to comment
Androdion 894 Posted January 20, 2022 Share Posted January 20, 2022 I'm not that much experienced as to give you a technical answer, but from my experience the more I travel South in my country in terms of wine production the "warmer" they feel. It has to do with the drier weather and the riper more sugary grapes. I dislike red wine being at room temperature in high Summer because it tends to feel bland if it goes over the 18ish degrees. But different grapes different temps I guess. For instance, in white wines I can find recommended temps varying from 8 to 12 degrees, depending on the type of grapes. Red is mostly the same 18ish all around as far as I know, but I'm also talking more about Portuguese wines than world wines. Those I'm not very familiar with since we do produce a lot of (albeit great) wine. Oak, and wood in general, make the reds more complex and somewhat drier depending on the region. So if they're too warm or too cold they'll loose a lot of their character. That's why regulating the temperature while storaged and before serving wine is so important. Cold cellar to storage them laid down and then have them warm or refresh a little before opening. That's assuming you don't have a fancy modern fridge just for the wine. 1 Link to comment
gogoblender 3,185 Posted January 23, 2022 Share Posted January 23, 2022 Guys, you overwhelmed me with your answers! Theuns, yes you'e back... the good stuff will do that! Lujate, I know what you mean about the glasses having to be fat...this is for oxidation right? Androdion and Chattius, I cant see myself drinking soooo much that would I be so much fo a stickler for room temp, but i know what you mean, and will let good stuff "breathe" before I get to it? And, I found out some more info about those glasses..I found them! Chef & Sommelier Open Up Tannic Crystal Red Wine https://www.wayfair.ca/dining/pdp/chef-sommelier-open-up-tannic-crystal-red-wine-glass-dsfh1007.html?piid[0]=50851568&piid=50851567 Interesting thing is, as you guys pointed out, you wanted the glasses a little bigger to enjoy the wine better...temperature, oxidation right? So I found these glasses are not actually all that expensive...u can get a tableful for 89 CAD here plus tax a great way to start a new hobby...but when I clicked through the site to see the glasses in different sizes I saw that the glasses "expressed" themselves differently when becoming larger. All of a sudden it became easier to see the mechanics of the glass in action. A mid point where the largest surface of the area could oxidize with a narrowed entry up at the top where sipping to "funnel" those delicious fumes straight up and into our noses...an aromatic chimney so to speak I'm having to rethink the glasses though, Im thinking that the mid size is probably whats going to be best for he Pinot Noir? But perhaps not this shape. aieeeeeeeeee... more searching! gogo Link to comment
Androdion 894 Posted January 23, 2022 Share Posted January 23, 2022 Funny thing about the shape of the glasses and the aromas being lifted to your nose, that's why the "official" scotch glass is a Glencairn. 1 Link to comment
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