Finding the right glasses entails six points of consideration: size, shape, design, weight, material and aesthetics.
The size of the glass is determined by what kind of wine you intend to drink from it. Generally speaking, red wine glasses are larger than white wine glasses, and those intended for high quality wines are larger than those used for everyday wines.
Personally, I use a 17 oz.(480 ml.) capacity glass for ordinary red wines, and a 12 2/3 oz. (360 ml.) one for whites. In the case of Bordeaux, and other tannic, full-bodied, high quality reds, I use a 23 oz. (650 ml.) glass that was designed with Bordeaux specifically in mind. I of course don’t fill my Bordeaux, or any other wine glass, to the brim. For one thing, considering that a standard wine bottle only contains 750 ml. of wine, there wouldn’t be much left for anyone else to drink if I did, and for another, both the large size of the glass and the fact that it’s widest at its midway point allow the wine to “breathe” by affording a wide surface area of wine to be in contact with the air in order to promote oxidation. Oxidation helps to soften the tannins of a powerful red that might otherwise be overly harsh, and lets you more fully experience the complexity and various flavors present in a noble red. White wine, on the other hand, has far fewer tannins, and generally speaking, does not benefit from oxidation. A smaller glass is also better for whites because they are served chilled. Obviously, it takes longer to drink a larger quantity of wine, and you want to drink up each glass of white wine before it has a chance to become overly warm. One white wine that is an exception to these rules is fine white Burgundy, such as Chablis or Montrachet. These very high quality whites do benefit from exposure to the air, and are best served at the temperature of standard red wines, from 55 to 59 degrees Fahrenheit. Depending on the quality level, I usually serve white Burgundy, and other high quality Chardonnays, in 14 4/5 oz. (420 ml.) glasses or my 17 oz. red wine glasses.
The largest glasses are usually reserved for fine Burgundy. I use 26 1/2 oz. (750 ml.) glasses, but I’ve seen Burgundy glasses as large as 31 3/4 oz. (900 ml). But a discussion of Burgundy glasses really brings us more into the realm of shape than size. Burgundy is a rather delicate and highly aromatic red. Like Bordeaux, Burgundy is usually drunk form glasses designed specifically for it. They are balloon shaped: very wide in the middle, but tapering up to a relatively narrow opening at the rim. The wide middle creates ample surface area for the aroma to waft up from, while the narrow top keeps the wonderful Burgundy bouquet in the glass, preventing it from dissipating so that you can fully enjoy it.
Another type of uniquely shaped wine glass is the champagne flute. They have narrow, tall bowls to prevent their bubbles from dissipating to quickly. Tulip shaped Champagne flutes are better than straight-sided or trumpet-shaped ones because, as is the case with most wine glasses, the narrower mouth serves to concentrate the bouquet inside the glass. Speaking of shape in general, I prefer diamond-shaped glasses. They look nice, and an advantage of the diamond design is that it’s easy to see where the widest point of the glass is, which is the point to which a wine glass should be filled.
Motherhood is a classroom and my teacher is about three feet tall and overflowing with lessons. I never knew I’d love so much or learn so much from someone who has seen so little. I couldn’t have imagined the ways my son has changed me. Here are a few things I’ve learned from my little love bug.
1 – Playtime is a priority – This kid knows how to have a good time. Whether it’s going to the park, walking through the mall… get out of the house and do something that I don’t have to take too seriously
2 – Make your voice heard – He’s very good at LOUDLY making himself heard. He’s reminded me that no one will know what you want, what you can do or what you’re about if you don’t tell them
3 – Belly laughs are good – He literally cracks up at the smallest things. I’m learning to let go, throw your head back and crack up when the mood strikes
4 – Learn and use the word “no” – He could teach a master class on this one. I’m still learning…
5 – Learn something new everyday – I’m amazed at how much he’s learning. He’s truly a sponge and soaks up every bit of information around him. It’s beautiful to watch
6 – Keep Growing – While he’s growing out of his clothes at lightning speed he’s also growing more aware of who he is and the world around him
The other day I was looking through my grocer’s weekly sale flyer and I found myself thinking, “The easier the preparation, the worse it is for you.” Think about fast food. No preparation, but completely unhealthy.
I continued my thoughts through meal preparations – frozen TV dinners, frozen pizza, frozen “meal in a bag”, boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.
I pictured my grocery store, which wasn’t difficult since I’m usually there at least twice a week. I love my grocer’s produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food – even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we’re bombarded with packaged, boxed, preserved food?
Thinking about my own cooking, I know that I use more “pre-packaged” items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don’t eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.
Just like any other natural product, wine will change its characteristics and quality over a period of time. Proper wine storage can make sure the environmental elements might not have an undesirable influence on the high quality of great wines.
Maintaining the amount of illumination, humidity, vibration and adjustments in temperatures in the location exactly where the bottles will be stored may be the sole certain method of properly keeping wine the way in which so that it ages in the manner the winemaker expected.
Air getting in a bottle of wine may immediately spoil the quality of the wines and ought to therefore be stocked a way that air could not gain access to the wine. A most effective method to be able to maintain air locked out of a wine bottle is merely by making sure the strength of your cork seal through keeping the wine bottles on their sides. This can always keep the cork wet and stop it from shrinking.
In the event the cork shrinks it will sooner or later make it possible for wine to get out of the bottle and, while doing so, make it possible for air to get into the bottle. As soon as air penetrates the bottle it may oxidize the wine and it may immediately taste like vinegar.
Together with stocking your bottles on their sides it is always very important for you to ensure that the moisture within the room is suitable. Doing this will also help out with keeping the corks from drying. The suitable humidity for stocking wine is about 70%, though around 50% and 80% is allowed. In the event the storage space or wine storage may get too damp the bottle of wine tags will produce mold. Despite the fact that this won’t cause harm to the drinks it is most likely not eye-catching.