July 2008

Home

Squire Value Picks

Squire Cellar Picks

Retailer Directory

Industry Resources

Feature Articles
Current Features
 
2002 Index
 
2001 Index
 
2000 Index
 

...Search

WineSquire Mail
  Join our mailing list and receive our monthly lists by email. View archive.  
Highlights
Feedback
Questions? Comments?
  Email us
Feature Article
Home > Articles > Article  - Published September 2002
The Shape of the Glass
Courtesy of 30 Second Wine Advisor
By Robin Garr

I don't usually worry too much about what shape my wine glass is in, as long as it is clean.

I'm talking about its physical shape, of course: For all practical purposes, one standard wine glass - often called a "tulip" because it mimics the form of the spring flower with its large round bowl on a thin stem - works well for all wines. Large enough to allow swirling the wine to enhance its aroma, its inward curving form creates a protected space above the wine to retain the delicate aromas for your sniffer, and the stem offers a way to hold the glass without warming the wine or getting greasy fingerprints on the bowl.

On the other hand, many theorists believe that a wide variety of glass shapes allows the wine lover to select just the right shape to fit the flavor profile of specific wines. Best-known for this approach is the Riedel firm, based in Austria, which offers literally dozens of pricey glasses for every wine from Chianti to older Bordeaux.

A research report this week from the University of Tennessee at Knoxville, reported in "New Scientist" magazine, may shed new light on the Riedel theory.

Russell, with the university's Food Science and Technology department, poured a Merlot into three different glasses: A tall, thin Champagne "flute," a wide, shallow Martini glass, and a "Bordeaux" glass, presumably a standard tulip.

She used laboratory equipment to measure the concentration of gallic acid, a phenolic compound, in each glass shortly after pouring. Then she repeated the test 10 to 20 minutes later and found that the concentration of gallic acid had decreased in the Bordeaux glass but not in the other two.

Finally, the professor allowed her students a taste of the wines (using a non-traditional vessel, a laboratory beaker). Only one of them, an older professor, could detect any difference!

"I think with training the glass might make a difference," Russell concluded.

For the full story, visit New Scientist's online edition, http://www.newscientist.com/news/news.jsp?id=ns99992733

Riedel Crystal's home page is at http://www.riedelcrystal.com
and our friends at Brentwood Wine Co. offer them for sale at http://www.brentwoodwine.com/shop/riedel/riedel.html

 
Robin Garr is the creator of the WineLover's Page.
Send email to Robin Garr.

Ask the Squire

Questions and 
answers
about wine.

 

Local Wine Personalities
Tom Allan
Eric Awes
Sean Boyd
Andrew Campbell
Stephen Carroll
Doug Charles
Marco D'Ambrosio
Tom DiNardo
Mark Elwell
Jameson Fink
Chris Gorman
Amy Grape
Kathy Kongelbak
Jake Kosseff
Dawn Marti
Rowena Saturay
John Schultz
Lars Sorensen
Jens Strecker
Olé Thompson
Nick Tomassi
Kenneth Winch

If you would like to contribute, please contact us.
 
WineSquire Links
Check out the sites that have received the WineSquire 'Seal of Approval.'

Home | Squire Value Picks | Squire Cellar Picks | Retailer Directory | Industry Resources | Search
Articles | People | Products | Books | Links
About Us | Sponsors | Advertise with Us
 

Privacy Policy
Copyright 1999-2008  WineSquire.com.  All Rights Reserved.