Great wines, wines from restaurants, they want to be drunk in crystal glasses. Its brightness, transparency, perfection and the subtle forms of establishment enhance the color of the wine (his clothes) and do not interfere with the bouquet and flavor, but depending on the forms they are able to enhance. The wine glass should not be the protagonist, but the perfect "straight man" for the actor's main tavola.Questi glasses are shaped like a cup to allow the handle without touching the rim points (Cup) and to enable the taster to not get too close hand to her mouth without changing the temperature of service.
Every wine, to express themselves and to give full of himself, he needs a glass that enhances the features, so the Flute for dry sparkling highlights perlage (fountain bubbles), the large cup will serve to enhance and enrich the important bouquets of red wines. Finally an important note: the glass, the water will be a simple tumbler (glass soft drink) and not the most capable of the wine glasses!
the right glass WINE FOR THE RIGHT
first, it is clear that the white wines, rosé or sparkling wines are served in the packaging of origin and preferably in a container or bucket with ice to keep them cool at room temperature for the duration of the meal. The same for the young or young red wines.
The Decanter: aged wines and quality should be poured into a glass bottle shaped wide and narrow neck, called Decanter, at least one ' hours before consumption. If the wine is aged for a long decant slowly, making sure not to mix the pose with the wine, but keep it on the bottom. Decanting allows the wine to oxygenate well and evaporate the classic smell reduced.
Goblet for young red wines shaped high and wide enough to be able to catch the bouquet.
goblet for red wine aged more rounded shape of the former, also called balloon to allow good oxygenation.
goblet for red wine aged excellent to form very large and broad to allow the maximum settling.
Glass for white wine or rosé shaped with a long stem but smaller than that used for young reds.
Glass for white wine or rosé, full-bodied legnoa and refined in shape with short stem and wide but great cup to grasp the bouquet.
Flute sparkling wine or champagne buckets shaped long and narrow to better observe the effervescence and the longer the preserve perfume
bowl sweet sparkling to form very large to enhance the aroma
Goblet for fortified wines and dessert to form small and narrow .
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