The Effect of the Shape of A Wine Glass on
the Flavour of Wine
Whenever I visit restaurant clients with new
wines for them to taste, I always bring my special padded bag with
Riedel wine glasses inside. Why? Because I think Riedel make the
best wine glasses in the world – and after having spent so much time
and effort making the wine, I think it is important to present the
wine in the best way.
There is, however, another reason: I
believe that the shape of a wine glass affects the flavour of the
wine. Put simply, I believe that a great wine drunk from an empty
vegemite jar does not taste as good as the same wine drunk from a
properly shaped, stemmed glass. Further, I believe that it is
possible to detect a difference in the taste of the same wine drunk
from different shaped stemware.
An indisputable part of this difference in
flavour comes from the presentation. It is hard not to give the
benefit of the doubt to a wine poured in elegant crystal. There is,
I believe, also a physical difference in the flavour profile given
by different glass shapes.
Research performed by Kari Russell from the
University of Tennessee gives some technical basis for this
assumption. Russell poured the same merlot into three different
glasses:
- A Bordeaux glass,
- A martini glass, and
- A champagne flute.
The number of phenolics compounds in the
wine was measured before and after pouring. Phenolics are a group
of highly reactive chemical compounds in wine that include natural
colour pigments such as anthocyans of dark skinned grapes and many
flavour compounds.
One phenolic compound, gallic acid, rose
after the wine was poured. Gallic acid came from the gallic tannins
being changed by the swirling contact with oxygen in the initial
pour.
After 20 minutes in the glass, the levels of
gallic acid in the martini glass and the champagne flute remained
high, but the levels in the Bordeaux glass fell. As phenolics
compounds change when in contact with oxygen, Russell thought that
the change in the Bordeaux glass was due to its larger surface area
and the higher contact with oxygen.
Research such as this provides at least some
support to the otherwise anecdotal evidence that wine changes in
flavour depending on the type of glass you pour it in to.
There are a number of basic features that
make up a good wine glass:
- Big enough to hold 150 ml and big enough
so that the wine can be swirled without spilling.
- Plain, clear glass, or preferably lead
crystal if the budget allows.
- A stem so that the glass is easy to hold
without affecting the wines temperature, and
- A shape that is wide at the base to allow
the maximum surface area for the release of aromas and narrow at
the top to concentrate those aromas.
The Oxford Companion to Wine says this:
“Wine can be drunk from any drinking
vessel but clean (and only clean) glass has the advantage of being
completely inert and, if it is clear, of allowing the taster the
pleasure (or in the case of blind tasting the clues) afforded by the
wine’s appearance: colour, clarity, and so on.
For this reason, wine professionals and
keen amateurs prefer completely plain, uncoloured, unengraved, uncut
glass, preferably as thin as is practicable to allow the palate to
commune as closely as possible with the liquid. Thin rimmed glasses
are particularly highly valued.” P. 451.
Wine Glasses
for Reds
 |
The
Bowl: Wider
The bigger flavors
in reds need to spread out. The wider bowl also lets in more
air, which releases bold aromas and flavours.
The Opening: Wider
a wider opening at
the top enables you to smell a lot more of the complex aromas.
Tip:
When pouring wines, keep the wine level to the lower one-third
the glass. This leaves lots of air and swirl room, both of which
enhance the enjoyment of your wines. |
Big Reds
(Cabernet Sauvignon, Shiraz):
Get a big bowl and a
big opening.
Soft Reds
(Pinot Noir, Merlot):
Get a big bowl that
narrows a tinge at the opening.
Wine Glasses
for Whites
The Bowl: Narrower
The smaller capacity helps keep temperatures cool longer.
The Opening: Narrower
The lighter aromas
waft well in a narrower glass.
Classic Whites
(Sauvignon Blanc, Semillon, Chardonnay):
Get a bowl with a
little room that narrows slightly at the opening.
Aromatic Whites
(Riesling, Pinot Gris, Gewurztiminer):
Get a narrow bowl and
a narrow opening.
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Hint:
If you plan to serve several types of wine but don’t want
purchase different types of glassware, buy the generic
tulip-shaped wine glasses. The Riedel “Chianti” glasses are
ideal.
The Wash
Always wash your wine
glasses in hot water only. Soap can build up inside the glass
and affect a wine’s flavour. |
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“The finest glasses for both
technical and hedonistic purposes are those made by Riedel. The
effect of these glasses on fine wine is profound. I cannot
emphasize enough what a difference they make.”
(Robert M. Parker, Jr. The Wine Advocate) |
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