{"id":3600,"date":"2024-08-27T23:30:07","date_gmt":"2024-08-27T23:30:07","guid":{"rendered":"https:\/\/grapestogrow.com\/staging\/5327\/?p=3600"},"modified":"2024-08-27T23:51:05","modified_gmt":"2024-08-27T23:51:05","slug":"3600-2","status":"publish","type":"post","link":"https:\/\/grapestogrow.com\/staging\/5327\/3600-2\/","title":{"rendered":"The Glass Matters"},"content":{"rendered":"\n

\u201cQuickly, bring me a beaker of wine,<\/p>\n\n\n\n

So that I may wet my mind and say something clever.\u201d – Aristophanes<\/p>\n\n\n\n

A beaker, huh?  I haven\u2019t drunk from a beaker, but I have measured wine in a beaker in a blending study to see if a small percentage of a white might improve the aroma of a red wine.  It does if the red is consumed young and the personal enjoying it enjoys floral aromas.<\/p>\n\n\n\n

Each person has different sensitivities towards different aromas and flavors.\u00a0 Each person has tastebuds that are uniquely their own that create a person\u2019s individual thumb print so to speak.\u00a0 But it\u2019s not just tastebuds that effect a person\u2019s sensitivity.\u00a0 Environment and personal experiences play a role as well.\u00a0 I love using Chardonnay as an example.\u00a0 Let\u2019s say, your favorite memory is making Baked Apple Pie with your Grand-mama at the holidays.\u00a0 Your kitchen is filled with vanilla, cinnamon and nutmeg.\u00a0 You spent a hour peeling the Granny Smith apples and making the pastry and coating it with melted butter.\u00a0 Some warm climate Chardonnays smell just like that, when aged in American and Hungarian oaks with malolactic fermentation, making the wine taste buttery.\u00a0 Anytime you smell those smells, you\u2019ll pick out those aromas in Chardonnay quickly and proclaim, \u201cThis is the best wine ever!\u201d\u00a0 Likewise, if you entered a 4th<\/sup> of July Apple Pie eating contest, anytime you smell those same aromas, it will make you want to hurl, proclaiming, \u201cThis is the worst wine ever.\u201d\u00a0 It\u2019s the same wine, but two different scenarios will beget two totally different responses, albeit both will be because of the beholder\u2019s sensitivity to those aromas and flavors.\u00a0 When tasting and smelling a wine, if the taster isn\u2019t sensitive to the aromas, the aromas might be elusive to the individual.\u00a0 Even when the wine is from a warm climate region producing more alcohol and stronger aromas, it\u2019s a training process to develop one\u2019s nose and palate.\u00a0 Next time you go to the grocery store, smell the fruit.\u00a0 Focus on a different section each week.\u00a0 One week, focus on smelling different citrus fruits, discerning their subtle differences.\u00a0 Then buy a few cool climate white wines and see if you can smell those same aromas in the wine.\u00a0 The following week, focus on smelling a variety of berries and then buy a few warm climate light red wines (ie. Grenache or Sangiovese) and see if you can smell those same berry aromas.\u00a0 Training yourself to smell unique aromas is just like riding a bike, except with your nose.<\/p>\n\n\n\n

\"RIBADOURO<\/p>\n\n\n\n

But there are ways to help the nose along.  When serving a white wine, serve 50-60 degrees in a narrow-rimmed glass.  A colder wine will release the aromas slower. Whites are meant to be consumed young.  When they are produced, whites and roses\u2019 are fermented without the skins and seeds.  Without the tannins to bind the phenolic compounds together, the aromas dissipate with oxygen.   With a narrow bowl and rim, the aromas stay in the glass longer.  With whites, it\u2019s especially important to hold the glass by the stem and serve with the foot of the glass as touching the bowl of the glass itself could change the temperature of the wine.<\/p>\n\n\n\n

\"Wine<\/p>\n\n\n\n

Reds are served at room temperature, but Dracula\u2019s room at about 60-65 degrees, not a SoCal patio or hot kitchen. It\u2019s okay to put a red wine in the fridge and take it out about 30 minutes before serving.\u00a0 Reds tend to be higher in alcohol as the red grapes need longer hanging time.\u00a0 With a wider rim, the alcohol escapes with the aromas into the air.\u00a0 You don\u2019t need to stick your nose into the wine to smell it.\u00a0 It permeates the air.\u00a0 The glass itself has a much larger bowl.<\/p>\n\n\n\n

\"Champagne<\/p>\n\n\n\n

Sparkling wines should be served in flutes.  It\u2019s said that Marie Antoinette had the coupe glass molded from a certain body part.  At the time, the bubbles were thought to be vulgar and a wide rim would allow the bubbles to dissipate quickly.  But now, the finesse of the bubbles (smaller bubbles) are retained best with a flute shaped glass.  A tulip glass may be used for a sparkling ros\u00e9 or aged sparkling wine as these are more aromatic.  Again, these should be served closer to 50 degrees.  As much as a love a champagne fountain or champagne tower, it causes the bubbles to dissipate way too quickly.  But a nice glass of sparkling at the entrance of any special event is so bougie.   When adding a piece of fruit, the oxygen from the fruit is released and increases the bubbles.<\/p>\n\n\n\n

As the wine stays insulated longer in a thicker wine bottle, it\u2019s best to have smaller pours as opposed to filling up the glass, so as to present the wine as the winemaker intended.  When people swirl the glass, it\u2019s a lot easier to swirl in a larger glass than a narrow glass.  It\u2019s also easier on your carpets as well.  <\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cQuickly, bring me a beaker of wine, So that I may wet my mind and say something clever.\u201d – Aristophanes A beaker, huh?  I haven\u2019t drunk from a beaker, but I have measured wine in a beaker in a blending study to see if a small percentage of a white might improve the aroma of […]<\/p>\n","protected":false},"author":1,"featured_media":3615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[32],"tags":[],"post_folder":[],"class_list":["post-3600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enology"],"acf":[],"yoast_head":"\nThe Glass Matters - 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