Wine Stemware For Your Reds And Whites
Wine stemware is not supposed to be generic, at least not in experienced circles. Sure, you can buy cheap stuff, but when your taste in good Chardonnay and Riesling becomes more expensive it makes sense to have glasses on hand worth pouring them into. Vintners and sommeliers will tell you that a special glass is best for each sub-group. They hold differing views on materials also.
Crystal tops the list of recommended and accepted materials for making these products. Among choices are those imported, sometimes ornate offerings from established wine making countries in Europe. Even the most modest sets will cost more for just one or two than an entire set of cheaper products bought at a local hardware store.
A new wave of novelty glasses often arrives on the market. A recent addition is the stemless variety. This article tips less readily than stemmed version. On the other hand, unless insulated, your hand will affect liquid temperature. Metal glasses also came onto the scene a few years ago but are not as popular as glass and crystal. Sometimes consumers will see brightly colored glass which may or may not have been hand-blown, but these are not favored for serious sipping. Your drink should steal the show.
Sparkling wines and champagne belong in tall, narrow vessels. Tip your glass slightly to meet the bottle and watch the bubbles foam up. Without a bit of height it would take a while to pour, or the bubbles would spill. Besides, the end effect can be very pretty, especially in a uniquely shaped article.
Drinkers of red will tell you: swirling matters. This is one way to release aroma. When you do, it helps to have a wide bulb at the bottom for sticking your nose right in and smelling. Mind you, this only works if there is just an inch or two of liquid at the bottom. Otherwise the result could be embarrassing.
Whites like Chardonnay and Sauvignon Blanc can go into just about any glass, though a combination between flutes and red bulbs is common. Not as wide at the bottom, they are also not as thin and tall as vessels for their sparkling cousins. Then again, at a restaurant you might be surprised by the size you are given and how much wine will fit inside of it.
Speaking of restaurants, commercial settings including these and bars or wineries do not skimp on good stemware. This can lead to a frequent turn over of stock due to chipping and cracking. Consumers know the difference when they pick up good quality glass or crystal: it weighs more. Consequently, their expectation will rise or fall.
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