Why is wine poured on wine glass
Pour the right way
How much wine belongs in the glass
Pouring the glass up to the calibration mark is an expression of the absolute seriousness of the host in beer bars. It's a faux pas when it comes to wine. Full wine glasses are uncomfortable and the safest way to reveal yourself as a wine amateur. The fact that many restaurants that serve wine by the glass are setting a bad example is no excuse.
Wine is difficult to enjoy from a glass filled to the brim. The bouquet cannot collect. It goes away instantly. Often it is not even possible to drink from a full glass. At least not if you take the handle correctly and want to bring it to your mouth. The full calyx is too heavy, the grip area on the handle too small. A balancing act for everyone who wants to drink and doesn't want to spill anything. If you want to be on the safe side, you have to grab the wine glass by the goblet and bring it to your mouth. Unsightly fingerprints remain on the glass, which are clearly visible at the latest when the wine is finished. In addition, the warmth of the hand is quickly transferred to the wine. Its temperature rises, especially if the glass is held in the hand for a long time. All efforts to serve it at the right temperature were then in vain. This is especially true for white wines, which warm up from 10 ° C to 13 ° C faster than a red wine from 18 ° C to 21 ° C.
The right amount of wine
White wine glasses, which are usually smaller than red wine glasses, should be filled up to a maximum of half. Only then does the fragrance exuded by the wine remain in the glass and not evaporate again immediately. From the point of view of enjoyment, it is irrelevant whether the amount of wine in the glass corresponds to one or two deciliters. The fragrance develops with a small amount of wine in the same way as with a large amount of grape juice. The glass alone is decisive. Therefore, if large-volume glasses are used, a little more than too little should be poured. Small glasses that only hold a small amount of wine, on the other hand, require more frequent refills. Good restaurants make do with serving open wines in quarter-liter jugs. The guest receives the guaranteed amount of wine, but can dose it himself. Things are different with red wine. Red wine glasses are usually larger than white wine glasses. They should only be about a third full. At least that is the rule of thumb. Smaller red wine glasses, as are common in many bistros, can also be half filled. But more is stylistically - even if many wine bistro visitors feel differently.
Special case of sparkling wine
Only with sparkling wines is it permissible to pour the glasses fuller than usual. Depending on the type of glass, they can even be three-quarters filled - for example with a slim champagne flute. The reason for this is more of an optical nature: the perlage is simply more visible when there is more wine in the glass. And the perlage shows the connoisseur how fine a sparkling wine is. Bottle-fermented sparkling wines, such as champagne, form very fine pearls that pearl upwards as if pulled on a string. In tank-fermented sparkling wines, i.e. most sects, the pearls are larger and more irregular. Particularly high-quality vintage champagnes and prestige cuvées, which have often matured for three or five or even more years in the bottle, are served in glasses that are not as tall but have a slightly larger diameter. After the bottle has been uncorked, you have to “breathe” first. Here it is enough to pour half of the glasses up to a maximum of two thirds. The eye can still enjoy the perlage.
Help with pouring
Wine is not sparkling water. It is not poured into the glass, but rather poured into it. That means: slowly and carefully, not noisy and not in a dense flood. For this purpose, it is helpful to grasp the bottle in the middle of the stomach and slowly tilt it over the glass. This is the best way to dose the flowing wine. Caution: The label should always face up. You don't cut a good figure if you clasp the bottle by the neck while pouring it. In addition, the flow of the wine is difficult to control with this pouring position. But even those who serve correctly often have the problem that the last drops go wrong when they are poured. A pouring aid is therefore recommended for all those who do not have the right swing yet: a sheet of silver foil rolled up into a spout that is inserted into the neck of the bottle. This pouring aid is offered in wine shops under the name drop stop and costs only a few cents. With her, there are neither wine stains nor unintentional gushing.
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