Proper Glassware for Beverages

On the market today there is an exhaustive list of glassware manufacturers.  While some are quite expensive and have a large selection of shapes and sizes, the proper shape of a glass is more important than the cost or lead content.

Restaurants and many consumers are accustomed to using glassware with a ‘rolled rim’.  That is a thicker rim on the drinking surface that gives the glass more structure and makes it less likely to break when bumped or not handled carefully. 

There is a common belief that the rolled rim can direct the beverage onto the side of the tongue where some beverage characteristics are not appreciated.  The shape of the glass is designed by some to concentrate or spread the aromas to achieve maximum characteristics from the beverage.  As I worked on this I was always looking for more comments, truths and fallacies, I came across a piece on the Fine Living TV program.  The topic of glassware came into the conversation to emphasize the shape of the wine glass.  A comment was made that the inside of a traditional glass with the rolled rim is smoother than the glasses produced without the rim.  Another comment presented by the host was that the ‘roughness’ on the inside of the glass is not detectable by the common wine drinker, the roughness does in fact allow more air to penetrate the wine.  The quality glassware is quite nice and has many of its styles crafted without the ‘rolled rim’ on the top edge.  The stems are more likely to be thinner on the higher priced glassware and have a tendency to break more often. 

Now to confuse the situation even more:
Jim LaMar, an instructor of Introductory Sensory Evaluation of Wine at California State University, Fresno says:

“Taste has historically been one of the least understood sensory mechanisms.  Misinterpretations of research conducted in the late 1800’s, led to “tongue maps” that suggest that the basic tastes are sensed primarily by specific areas, such as the tip or center.  Subsequent investigation proved that taste buds on the entire surface of the tongue can sense all of the various tastes.”

So there you are.  Two expert opinions that are about 180 degrees apart on the initial taste of wine entering the sensory area.

The most important consideration is, do you like it?  If the aromas or nose appeals to you, you will be more likely to enjoy the wine in the glass.

Riedel has developed 5 series of glassware from which to choose.  Each series has many shapes and sizes.  They range from several different red and white glasses, depending on which varietal of wine you are drinking, to glasses for Bourbon, Scotch, Martinis, Tequila and various after dinner liquors such as Porto.

The “O” series is a departure from the traditional shape in that it does not have any stems.  It is the typical Riedel quality but the bowl sits on the table or in your hand.

In some circles the “O” has become a little controversial.  Cold wines have a tendency to warm more quickly with your hand on the bowl for a longer time, especially if you carry it for any length of time.  While I think many white wines are served too cold, this shape warms the wine more than I care for.

The following is the Riedel Series:

• Riedel Extreme
• Riedel Ouverture
• Riedel Sommelier
• Riedel Vinum
• Riedel “O” Series
• “Riedel has recently acquired the Spiegelau Brand of glassware.”
• Spiegelau Vino Grande
• Spiegelau Authentis
• Spiegelau Grand Palais

In an earlier column we talked about decanting wine and how it affects the perceived quality.  A well shaped glass can also add to the total enjoyment of good wine.  It can also make a less expensive wine taste better.

If you want to prove this to yourself, follow this simple test.  This is most pronounced with red wines.

Get a ‘standard’ wine glass that has the rolled rim and pour a small amount of wine into it.  If you are using the standard restaurant wine glass there may not be much room to swirl the wine to impart much oxygen into the wine.  Enjoy the aromas or nose and drink a small amount of the wine.

Pour the same amount into a glass designed for that wine and follow the same procedure.  When I have done this, I have noticed a significant difference in the nose and the taste.  More oxygen may get into the wine and the aromas will be concentrated for the type of wine you are drinking.

For most of my wines I use a Chardonnay glass for whites and a Bordeaux glass for most reds.  At home we use Riedel or Spiegelau.  Additionally, we have a padded case that we use for traveling or when we go out to dinner.  It contains two white and two red wine glasses.  If you are going to order a nice wine to accompany your dinner, you should enjoy it with the proper glassware if the restaurant does not have them available.  The practice of bringing your own glasses to a restaurant is becoming quite acceptable.

Another fact about glassware:
The bubbles in Champagne or sparkling wine is due in part to the carbonation, but also to the dust or impurities on the inside of the glass.  Without the impurities, the bubbles would not have a place to form.  A test was carried out in a ‘clean room’ with a perfectly clean glass and bubbles did not form except for the initial pouring of the wine.  When enjoying Champagne or other sparkling wine, the best glass is the flute rather than the larger, flat glass.  While the flat glass is a beautiful display, it does little to enhance the enjoyment of the sparkling wines.

Tips:
Caring For Fine Glassware: Using a linen cloth to dry your stemware will leave less lint and a better looking glass. 

Using a dishwasher with strong chemicals and letting them dry in the washer will add a cloudiness that will detract from a good wine experience.

When purchasing fine glassware, choose a style that will remain an open pattern.  Choosing a style that has been discontinued will not allow you to add pieces if they break of if you want to add to your collection.

Treat the fine glassware with certain care.  The stems are usually thinner and therefore more fragile.