TYPES OF WINE GLASSES

When an individual is invited to fine dining setting one must take inconsideration that
there are different types of wine glasses for different types of wine. There are four basic
types of wine glasses – red, white, sparkling, and dessert

Components of A Wine Glasses

All wine glasses have a base, a stem, and a bowl, the base, allows the glass to stand
upright. The stem allows easy access in holding the glass, this prevent the transfer
of heat to the glass which will affect the temperature of the wine and cause changes
in taste. The stem also prevents smudges on the bowl which will distract visual
enjoyment of the wine. Different shaped glasses are used to accentuate the unique
characteristics of different styles of wine Wine glass should not be thick, they should be
thin Crystal or a similar glass, especially blown glass, are preferable because they are
thin. Thicker glass is thought to affect the taste of the wine, making it difficult to
properly sip your wine.

WINE Glasses Shape and Size

A wine glass is a type of glass stemware that is used to drink and taste wine. It is
generally composed of three parts: the bowl, stem, and foot. Selection of a particular
wine glass for a wine style is important, as the glass shape can influence its perception All
wine glass will have a slightly different shape, depending on the type of wine to be
served ,this is important, as it concentrates the flavor and aroma to emphasize the
varietal's characteristic.

Red wine white wine sparkling wine {flute}

The bowls of all wine glasses will be pointed upward with a slightly narrower opening at
the top than at the bottom. This shape helps to capture and distribute the wine's aroma
toward the drinker mouth and nose. Both red and white wine glasses bowl must be large
enough to swirl the wine, this contribute to the trapping of excess air and allowing its
aromas to be released. Swirling your wine serves a very important purpose

Red wine glasses

. A red wine glass bowl will be fuller and rounder with a larger opening to allow the
drinker to enjoy the aroma of the wine before or while drinking. For red wine, you
may want both Bordeaux and a Burgundy glass. A Bordeaux glass is taller, yet the
bowl is not quite as large. It is designed for full bodied, heavier red wines such as
Cabernets and Merlots. The tallness of the glass allows the wine to proceed directly
to the back of the mouth to maximize its flavor.
White wine glasses

White wine glasses vary enormously in size and shape, from the delicately tapered
Champagne flute, to the wide and shallow glasses used to drink Chardonnay A white
wine glass bowl will be more U shaped and upright allowing the aromas to be
released while also maintaining a cooler temperature. To preserve a crisp, clean flavor,
many white wine glasses will have a smaller mouth, which reduces surface area and in
turn, the rate of oxidization. White wine, can serve in two types of wine glasses, one
for younger crisp wines and one for more mature, fuller white wines. The glass for
more mature whites will be straighter and taller to dispense the wine to the back and
sides of the tongue to taste its bolder flavors. The wine glass for younger whites has
a slightly larger opening directing the wine to the tip and sides of the tongue to taste
its sweetness.

Champagne flutes

Champagne flutes are characterised by a long stem with a tall, narrow bowl on top. The
shape is designed to keep sparkling wine desirable during its consumption. The glass is
designed to be held by the stem to help prevent the heat from the hand from warming the
champagne. The bowl itself is designed in a manner to help retain the signature
carbonation in the beverage. This is achieved by reducing the surface area at the opening
of the bowl. The flute design adds to the aesthetic appeal of champagne, allowing the
bubbles to travel further due to the narrow design, giving a far more pleasant visual
appeal. A sparkling wine glass (or flute) will be vertical and narrower to retain the
carbonation and to capture the flavor in the beverage.

A dessert wine glass should be smaller to direct the wine to the back of the mouth so
the sweetness doesn't overwhelm. Dessert wines generally have higher alcohol
content, making the small glass perfect for a smaller serving.
 Dessert wine glass

WINE STORAGE

Storage is an important consideration for any wine that is being kept for long-term
aging.Most wine produced today is meant for imediate consumption , ocasionally it is
being kept for long term storage. .Wine is one of the few commodities that can improve
with age but it can also rapidly deteriorate if kept in inadequate conditions. The three
factors that have the most direct impact on a wine's condition are light, humidity and
temperature.

In wine storage conditions, there are three factors that have the most pronounced effect
on the wine: light, humidity and temperature. Direct light, whether it be sunlight or
incandescent, can adversely react with phenolic compounds in the wine and create
potential wine faults. Delicate, light-bodied white wines are very delicate to light
exposure and are often packaged in darkly tinted wine bottles that offer some protection
from the light. Wines packaged in clear, light green and blue colored bottles are the most
vulnerable to light and may need extra precautions for storage. For example, the
Champagne house of Louis Roederer uses cellophane wrap to protect its premium cuvee
Cristal from light, the wine being packaged in a clear bottle. In the cellar, wines are
stored in corrugated boxes or wooden crates to protect the wines from direct ligh.

Some degree of humidity is required in order to keep wines with cork enclosures from
drying out. Even when wine bottles are stored on their sides, one side of the cork is still
exposed to air. If the cork begins to dry out, it can allow oxygen to enter the bottle, filling
the ullage space and possibly causing the wine to spoil or oxidize. Excessive humidity
can also pose the risk of damaging wine labels, which may hinder identification or hurt
potential resale value. Wine experts such as Jancis Robinson note that 75% humidity is
often cited as ideal but there is very little significant research to definitively establish an
optimal range. Concern about humidity is one of the primary reasons why wine experts
such as Tom Stevenson recommends that wine should not be kept in a refrigerator since
the refrigeration process often includes dehumidifying, which can quickly dry out corks.

Some wine experts debate the importance of humidity for proper wine storage. In there
research, Alexis Lichine contends that low humidity can still be detrimental to premium
wine quality due to the risk of the cork drying out. As a way of maintaining optimal
humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine
cellar and periodically sprinkling it with some water.
Temperature and other factors

Madeira is exposed to high temperatures during its winemaking process and is thereby
able to sustain exposure to higher temperatures more easily than other wines.

As you learned wine is very susceptible to changes in temperature, with temperature

control being an important consideration in wine storage. Wine shoud not exposed to
too high a temperature (in excess of 77 °F (25 °C)) for long periods of time, this will
result in spoilage which causes off flavors that taste raisiny or stewed. The exact length
of time that a wine is at risk of exposure to high temperatures will vary depending on the
wine, with some wines (such as Madeira which is exposed to high temperatures during its
winemaking) being able to sustain exposure to high temperatures more easily than other,
more delicate wines (such as Riesling). If the wine is exposed to temperatures that are too
cold, the wine can freeze and expand, causing the cork to be pushed out; this will allow
more oxygen to be exposed to the wine. Impressive temperature swings (such as repeated
transferring a wine from a warm room to a cool refrigerator) can also cause adverse
chemical reactions in the wine that may lead to a variety of wine faults. Most experts,
such as Jancis Robinson, recommend that wine be kept at constant temperatures between
50 and 59 °F (10 and 15 °C) Tom Stevenson speculates that 52 °F (11 °C) may be the
most ideal temperature for storage and aging.
The storage condition of the bottled wine will influence a wine's aging. Vibrations and
heat fluctuations can hasten a wine's deterioration and cause adverse effect to it. In
general, a wine has a greater potential to develop complexity and a more aromatic
bouquet if it is allowed to age slowly in a relatively cool environment. The lower the
temperature, the more slowly a wine develops. On average, the rate of chemical reactions
in wine doubles with each 18 °F (8 °C) increase in temperature. Wine expert Karen
MacNeil, recommend keeping wine intended for aging in a cool area with a constant
temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F
(21 °C) without long-term negative effect. Professor Cornelius Ough of the University of
California, Davis believes that wine can be exposed to temperatures as high as 120 °F
(49 °C) for a few hours and not be damaged.

Orientation of the bottle

Most wine racks are designed to allow a wine to be stored on its side. The thinking
behind this orientation is that the cork is more likely to stay moist and not dry out if it is
kept in constant contact with the wine. Some wineries package their wines upside down
in the box for much the same reason. Research in the late 1990s suggested that the ideal
orientation for wine bottles is at a 45 degree angle, rather than completely horizontal.
This allows the cork to maintain partial contact with the wine in order to stay damp but
also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of
the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been
argued, allows for a slower and more gradual oxidation and maturation process. This is
because the air bubble that is the ullage space expands and contracts depending on
temperature fluctuation. When exposed to higher temperatures the bubble compresses,
and if the wine is tilted at an angle, this compressed gas will diffuse through the cork and
not harm the wine. If the wine is completely on its side then this compression will cause
the bubble located in the middle of the bottle to push toward the cork, ejecting some wine
in the process. When temperatures drop, the bubble expands and forms a space that
brings more oxygen into the wine, speeding up the oxidation process.
Champagne is often recommended to be stored upright rather than lying on its side.

While most wines can benefit from lying on their side, Champagne and other sparkling
wines tend to age better if they are kept upright. This is because the internal pressure
caused by the trapped carbonic gas provides enough humidity and protection from
oxygen. The preference for upright storage of Champagne is shared by the Comité
Interprofessionnel du Vin de Champagne (CIVC) who conducted an extensive study of
Champagnes that were stored in various conditions and orientations. This study found
that Champagne stored on its side aged more quickly because oxygen was allowed to
seep in after the Champagne corks lost their elasticity due to contact with the moist wine.

Alternative wine closures

Storing wine that is bottled with alternative wine closures other than cork have many of
the same considerations in regards to temperature and light sensitivity. While humidity
and concerns about oxidation are not as pronounced, the relative recent popularity and
increased usage of these closures have not given much opportunity for much research
into the storage and aging potential of wines that use these closures.

Places to store wine

Since the end of the 20th century, there has been growth in industries relating to wine
storage. Some wine connoisseurs may prefer to store their wine at home in a suitable
room or closet. Other options involve purchases and rentals at off-site wine storage
facilities that are specifically designed for the task.

Wine will prematurely develop if stored in an environment that has large temperature
variations, particularly if these occur frequently. Wine should never be stored in
temperatures that are too cold (under 12 °C/53.6 °F) as this will inhibit the development
of the wine. Similarly, wine stored in temperatures that are too warm (over
19 °C/66.2 °F) will cause overly rapid development of your wine. Temperature control
systems ensure the wine cellar temperature is very stable. The variations cause corks to
expand and contract which leads to oxidation of the wine.

If wine is stored in conditions that are too dry, the cork will shrink and cause leakage.
Too moist, and mould and contamination may occur. Climate Controlled Wine Storage
maintains moderate humidity levels (55%-75%) to avoid these problems and assist in the
optimum wine development conditions.

Other industries focus on the construction of home wine cellars and wine caves, small
rooms or spaces in which to store wine. Others produce smaller wine accessories, such as
racks and wine refrigerators.These appliances can feature adjustable temperature
interfaces, two chambers for red and white wines, and materials which protect the wine
from the sun and ambient environment.

Darker bottles are better protected and some bottles have UV filters built into the glass,
but enough UV rays can still penetrate to ruin the wine. If you can't keep a bottle entirely
out of the light, keep it lightly wrapped up in a cloth, or simply put the bottle inside a box
out of the way.

Don't move the wine. If possible, store the wines in such a way that you don't need to
move them in order to reach a bottle to drink. Try not to move a bottle at all once it is
stored. Even vibrations from heavy traffic motors or generators may negatively affect the
wine

Isolate the wine. Remember that wine "breathes", so don't store it with anything that has a
strong smell, as the smell will permeate through the cork and taint the wine. Good
ventilation may help prevent must odour from entering the wine.

Store for an appropriate amount of time. Red wines can be stored and aged for anywhere
between 2-10 years to mature. This, however, depends on the type of red wine and the
balance of its sugar, acid and tannins. Most white wines should be consumed after 2-3
years of storage (though select White Burgundies{ Chardonnays} can be aged ovr 20
years.}

Adjust the temperature before serving. Different wines taste best at slightly different
temperatures, which may vary from the temperature in which they were stored. Right
before drinking the wine, allow the temperature to rise or fall to the appropriate serving
temperature.

Blush, rose and dry white wines: 46-57F (8-14C)

Sparkling wines and champagne: 43-47F (6-8C)
Light red wine: 55F (13C) ,Deep red wines: 59-66F (15-19C
Store opened white wine in a wine cellar or closet. If you do not have one, put it in the
fridge. This will generally only keep the wine for three to five days if you have already
opened it, though there are other ways to ensure that it stays good

Minimize its exposure to air. Cork the bottle tightly. If there is only a little bit of wine
left, try transferring it to a smaller bottle.

Keep it away from excess amounts of light and heat. If you have multiple refrigerators,
put it in the one that is used the least. If you only have one, try not to leave the fridge
open for extended periods of time, you can also purchase a wine stopper and pump.

Leave red wine out. As long as you place the cork in the bottle and put the bottle in a
dark place, you don’t need to worry that it will spoil or a few days

Keep dessert wines like Sauternes, most everyday Ports and most Sherries for longer.
They will resist degradation for more than 3-5 days, though exatly how long depends on
the individual wine.
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