Glass Act

In Eat, July 2016 / August 2016 by Alexandra Drosu

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Did you know that the shape of your wine glass can affect the way your wine tastes? A beautiful, bold vintage can taste downright pedestrian in a small banquet glass while you can sip the full potential of a medium-priced Bordeaux in a large, bowled goblet. Jeff Heaney, President of Bauscher Hepp (a porcelain manufacturer and glass distributor that caters to the restaurant industry) tells us what to look for the next time you order wine at your favorite eatery.

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Banquet Glass

Not varietal specific

This catch-all glass is often used to serve any variety of wine, but the “one size fits all” shape won’t show depth of flavor. Plus, most restaurants will fill it too full so costumers perceive added value. Don’t be fooled: a properly filled glass should only be about one-third-full, giving it space to breathe.

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Fresco

Fruity red and white wines: Pinot Noir, Pinot Grigio

This slightly tapered glass helps maintain the bouquet of lighter wines, and the smaller bowl reduces the surface oxygenation. A smaller mouth directs the wine toward the front of the tongue, the area responsible for tasting sweetness.

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Riserva

Full-bodied mature reds: Cabernet Sauvignon, Bordeaux

Height plays a key role in this glass suited for bolder wines; it makes you tip your head back, opening the olfactory canal. Seventy to 80 percent of the tasting experience comes from the sense of smell. The bigger bowl allows for more surface area to oxygenate the wine.

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Super 800

Aged and tannin-rich reds: Chianti, Valcalepio Rosso

Believe it or not, this wine glass can hold an entire bottle of wine so don’t get dismayed if it’s only served a quarter full. The large bowl is designed so that the wine hits the sides and center of the mouth, the areas responsible for perceiving acidity.

You can try wine poured in one of the Luigi Bormiolo Vinoteque glasses featured here at Midtown Grille, Taste, Irregardless Café & Catering and the Angus Barn.

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