| You've heard somewhere or read somewhere | | | | the most important things to consider when |
| that wine must be served in the best crystal to | | | | choosing wine glasses. Glasses with a wide bowl |
| get its full advantage, well not necessarily but | | | | that tapers toward the mouth will allow the |
| there are a few basic principles to remember | | | | aroma of the wine to be released generously. |
| when choosing glasses that will help you get the | | | | This is because the deeper bowls allow more |
| best from your favorite bottle. | | | | room for swirling and the narrow opening channels |
| It is true however that the appearance, smell and | | | | the aroma to your nostrils efficiently. A big flared |
| even the taste can be enhanced by using the | | | | opening will disperse the aroma rather quicker. |
| proper glasses. The oldest surviving wine glass | | | | Red wines are traditionally served in bigger glasses |
| with a stem and foot are 15th century enameled | | | | than white wine, this is because red wines needs |
| goblets that holds more than four ounces of liquid. | | | | more space to breathe and develop, remember, |
| Towards the end of the 16th century in | | | | a wine glass can never be too big. Sparkling wines |
| Germany, wine glasses are sophistically engraved | | | | should be served in think glasses with straight side |
| as decoration . Meanwhile The earliest surviving | | | | or flutes so that the fizz is preserved. |
| English wine glasses that were produced near the | | | | Realizing the plight of budget restricted |
| end of the 16th century were made by Verzelini, | | | | consumers, the California Wine Institute has |
| there were diamond-engraved. Around the 1740s | | | | developed an all-purpose wine glass. It is five and |
| plain straight stems and air twist stems gained | | | | one half inches tall with a one and three quarter |
| popularity . France introduced fine crystal glasses | | | | inch stem. Its clear, tulip-shaped bowl holds a |
| towards the end of the 18th century. | | | | capacity of up to eight ounces. |
| Wine glasses during the 19th century were often | | | | Setting of wine glasses at a dinner party should |
| produced in sets of a dozen each, each set for | | | | also be taken into consideration when serving |
| port and sherry, burgundy and claret, champagne | | | | different types of wine throughout each course. |
| glasses and liqueur glasses. In the 1950s, Riedel | | | | The glasses should be arranged in the order they |
| Crystal and other manufacturers have refined the | | | | are to be used and right to left. Typically wine is |
| design of wine glasses with unique size and shape | | | | poured from the right, while food is served from |
| for almost every wine variation. | | | | the left. You might want to begin with tall |
| When choosing glasses, always remember to first | | | | stemmed glass for whites followed by a large |
| choose a plain glass to set off your best wines, | | | | wine goblet for reds and ending with short smaller |
| stay away from colored or even those that have | | | | glass for port or sherry. Finally remember that |
| tinted stems or bases. The effect of light on the | | | | you need to leave room to capture the aroma as |
| wine, specifically the "legs" and "tears' on the inner | | | | it rises from the swirled wine and allowing room |
| wall when you swirl the wine and the way aromas | | | | for it to be tilted to evaluate the color of the |
| are captured within the wine glass and finally | | | | wine, therefore it's best to fill the wine glass at |
| presented to your nose while drinking are one of | | | | one third to one half full at the most. |