Over many years experienced crystal stemware experts, by trial and error, have deduced that the shape and size of a wine glass dramatically affects the bouquet and taste of alcoholic beverages. The same wine will display completely different characteristics when served in a variety of stemware so much so that experienced oenophiles thought they were tasting different wines.
Although the grape variety is a key factor in determining the relationship between fruit, acidity, tannin, and alcohol, they were able to create shapes in which the wine made from specific grape varieties seemed to improve. This led to the recognition that size and shape of crystal stemware play a complex role in conveying the message of a fine wine.
In fact the quality and intensity of aromas are determined by the personality of a wine and by its affinity to the glass shape. Bouquet will only develop in a limited temperature range; low temperatures will temper the intensity and high temperatures will mainly promote alcoholic fumes.Therefore the shape of the glass is very important, but it cannot function properly if the serving temperature and the right serving quantities are not correct. Ideal serving amounts for wines are about two or three ounces for white wine, and three to five ounces for reds.
Wine when poured starts to evaporate and the aromas quickly fill the glass in flavorful layers, depending on their density and heaviness.Thus it follows that the size and shape can be fine tuned to the typical aromas of a grape variety.The lightest, most fragile aromas are those reminiscent of flower and fruit which rise right up to the rim of the glass. The heavier aromas such as wood and alcohol remain at the bottom of the glass, while the green and more vegetable like scents and the earthy, mineral components occupy the middle of the glass.
Swirling the wine in the glass moistens a larger surface area, increasing the evaporation and intensity of the aromas. However swirling does not encourage different elements of the bouquet to blend together. This is the reason why the same wine in different glasses shows an amazing variety of aromas. The same wine in one glass will exhibit fruit aromas, but in a different shaped glass it can exhibit green mineral odors.
It is important to realize that in blind tastings experienced tasters rely on their olfactory talents more than their palates to determine the origin of the wine when assessing the contents of the wine or grape variety. Very large wineglasses with a capacity of more than 25 ounces, particularly with red wines, allow their more intense flavors to spread out. By inhaling gently and regularly for about ten seconds, the taster can nose through the surface layers of fruit to the more earthy and alcoholic notes below. White wine, with its smaller serving amount of three ounces, can be served in smaller sized bowls with narrower openings. The wine is kept cooler longer, with the narrower opening allowing the more delicate aromas to reach the nose more quickly.
For these reasons and more to be discussed in a later article one can begin to sense how the shape and size of crystal stemware affects the flavor and taste of wines. The next time you drink wine test some of these factors, using different size glasses for the same wine.
Claus Riedel is recognized as the leading expert in this field..
The effect of shape and size on fine crystal stemware is exhibited in the Sommelier Collection as shown in :-
http://www.finecrystalstemware.com/riedel-sommeliers.html
This article to be continued.