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Schlüssel zum Genuss für Auge, Nase und Mund

Similar to the sound box of a musical instrument bringing the tone to full evolvement, it is the glass, which through its consistency accentuates the aroma of the wine. Shape and material may be conducive to the evolvement of the aroma – or: they affect. A great wine withers in an improper glass. A good wine glass considers the requirements of eye, nose and mouth in equal measure. Thereby it should take a back seat: uncoloured, unembellished, thin-walled, and factual. Its handle is no fashion gimmick; it rather prevents, that the warmth of the hand has an influence on the temperature of the wine.

The private household is adequately supplied by purposeful basic equipment: For white wine a not too big, tulip-shaped glass; for red wine an ample tulip-shaped glass; for champagne a slender, at the stomach thickened glass.

Champagne und sparkling wine:

In the lifted tulip-shape the Mousse (the foam) is able to set up. The Perlage (the bubbles) should be well visible.  The narrowed margin exerts the scent, which is concentrated on the surface of the liquid.

Light, sourness-accentuated white wine:

Glasses with a convex brim reduce sourness-accentuated effect. The tongue perceives the sweetness of the wine. The small diameter and volume match the fruity character and the low alcoholic content.

The shape
As rule of thumb it is essential: the greater the wine, the greater the glass. That is: alcoholic content and aromatic complexity of the wine demand for an entourage, supporting their evolvement. Crucial for the formation of a well balanced scent: the relation of the largest glass calibre, at the same time the maximum pouring height, to the level of the volume of air in the glass. Just like in a chimney, the scent rises up in a narrow, high white wine glass and reaches the nose. Whereas a glass with a great surface lets the wine breathe, that is, it gets in contact with the air. Thus, for example, the bouquet of red wines may unfold. The tulip-shaped stricture of the glass keeps the aromatic vapours together, that are formed on the surface of the wine.

Volume-rich white wine:

Glasses, having a great volume, allow sufficient air contact, so that its complex aroma may unfold. The chimney should be a little higher than with light white wines.

Light red wine:

Beaujolais or Primeurwines feel comfortable in a less voluminous glass, which highlights the fine fruit notes. The chimney should not be overly high. Serve lightly cooled.

The brim
of some glasses is bell-shaped convex. They highlight the fruity taste of fresh white wines. There is a physiological reason for that: The wine flows over the convexity of the brim directly to the tip of the tongue, whose taste sensors perceive sweetness. Thus the taste of the sourness is being buffered. In contrast the wine – drunk from a sizable, wide-brimmed glass - enters wide over the mouth and  unrolls along the lateral edges of the tongue. The full aroma reveals itself, as most of the gustatory nerves are situated there. And the eye also enjoys:  an aesthetic glass gives the enjoyment the right style and brings colour nuances of the wine to bear.

Heavy red wine:

The alcohol – also taste carrier - requires a lot of air contact, hence it is recommendable to use a glass with a large diameter.

Dessert wine:

The small goblet of the glass should be belly-shaped, to offer a maximum surface for the evolvement of the complex flavours. The upward stricture of the glass bundles the bouquet and lets the drop flow over the tip of the tongue to the edges of the tongue. Thus the fullness of the taste is being made perceivable, though the rest sweetness is not being intensified.
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