Weinglas
a Weinglas is a drinking container from glass for wine. It is to make possible for the wine consumer to judge and enjoy wine.
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structure and form
a Weinglas consists of the cup, thus the bulgy top, into which the wine is filled, from the handle, and from a foot for turning off.
So that one and purity of the wine color can judge, the cup from thin glass should be.
There are Weingläser in different sizes, beginning with an aperitif glass for 0,1 litres Sherry up to large cups for heavy Burgunderweine, which seize more than a half litre.
There are Weingläser in different forms:
- flat, like sparkling wine bowls to recommend (not, since sparkling wine or Champagner sprays from this too easily, and besides the Perlage suffers, benefitful regarding of carbonic acid - vesicles).
- round or slim-bulgy (the standard format which can be recommended)
- highly closed (to the special sensitization of the nose)
- the Roman cup (geringelter foot and handle, often in green glass), symbol urdeutscher wine cosiness not to recommend however to the wine benefit there thick glass walls and ornaments a clear look through the wine make more difficult as well as keeping at a moderate temperature the Weines retard.
production
of Weingläser are nowadays manufactured mostly by machine.
In blow moulding machines a END-locked glass tube heated up up to the figuration temperature is led into a divisible form and the form by means of compressed air is filled out from the inside, blown up - pressure at the cold tube end. The wall thickness is reduced here with increasing diameter, because the volume and/or. the mass at Glasschmelze is constant. The form divides, which means, machine-blown glass is taken. The remaining upper balloon by scratching all around one starts and one reduces. The edge sharp of reducing is deburred in such a way umgeschmolzen and.
This machine art of manufacturing is zuallermeist recognizable from their longitudinal welds along the handle and the foot; usually only in the cup range/range of vision the wall thickness of the seam is comparison-moderated by a Nachschmelze.
Relating to crafts Weinglases likewise by pressure and blisters one manufactures, however from a Glasbläser the so-called Glasmacherpfeife. Without a form for the outer contour is incumbent on to form it the fate and the experience of the Glasbläsers, over a purposeful heating and the pressure build-up by mouth the cup. This art of manufacturing of the mouth blowing is substantially more aufwändiger and produces more committee. Therefore mouth-blown glasses are substantially more expensive. Likewise the material employment costs play a large role: The usual lead crystal - glasses are already more aufwändiger for material production substantially.
Weingläser are manufactured by many companies. The prices for Weingläser reach from few cent up to over 50 euro for a large castle-and-suppl.-read.
See also: Glass production.
handling and condition of Weingläsern
errors with Weingläsern
a characteristic of Weingläsern are those foam wine - glasses. Here most erroneous trends are to be observed like flat bowls, from which carbonic acid escapes too fast. Foam wine perlt always, even if the small point of disturbance is missing, at which carbonic acid collects itself. However to the purposeful Perlage with high-quality foam wines on the part of the lovers importance is attached: Flowing the carbonic acid beads as fine chain, on the basis of one point.
Itself upward opening glasses have the basiclying disadvantage that when impetuous swivelling the wine can be easily ejected. Also a foam wine should get therefore a glass, which upward a little narrows itself. That is the disadvantage of conical itself opening sparkling wine flutes.
use of the Weingläser
of Weingläser should be at the most half filled, also in the catering trade: Instead of expecting a well filled glass, the wine in a jug should be served or better still in a Karaffe. The Bouquet can itself only in a glass, in which enough air space over the wine level is, well spreads, and an evaluation of contents becomes more easily possible.
The glass is swivelled, also easily circling movements of the vertical axle in motion is thus shifted, in order to let the wine moisten the upper free glass area inside in the cup. At this ventilating glass area then the nose can be taken, the smell impression of the wine. A too full glass has too little free glass area, the wine has to small air interchange in the glass, under what the nose impression suffers.
Also a certain influence on the taste experience is measured out to the edge of glass: It is to be thinly and perfectly polished, in addition, not too thickly rounded (edge of roll). The edge is to make with the admission into the mouth the fast, easy, even moistening of the tongue surface for the wine possible. This should be with a small sip as to be dosed as possible, so that one has long benefit of the wine.
glass forms and its functions
the tongue is divided on its surface in regions of the taste feeling: In front erschmeckt at the tongue point sweet ones, laterally in front acid, and laterally farther back bitter materials. The Weinglas leads perfect the wine on the zone of the tongue optimal depending upon Rebsorte, where the first taste impression takes place. This first taste impression is prevailing and cannot not be changed also by moving the Weines in the oral cavity. To that extent the glass form is essential for the wine benefit. The Austrian glass designer Professor recognized these connections of glass form and taste perception. Claus Josef Riedel (1925-2004) as the first and set her over into a revolutionary glass series „for Sommeliers “. This series is meanwhile world-wide recognized the Urmutter of all „wine-fair “glasses, and imitated often.
A lead crystal glass offers a larger wetting surface to the wine by the open-more porous material condition and lets it more strongly than with crystal kristallgläsern to the Glaswand stick. This plays a noticeable role for the perception by the nose: The wine evaporates at the glass wall of a lead crystal glass more intensively.
Weingläser should have if possible a smooth surface, in order look through to permit. Cross sections and engravings are hinderlich, if necessary small inscriptions are add.
With sparkling wine and Champagnergläsern in production inside a small error is consciously produced, one breakdown point: A cast-on point or a ground place off the axle center. Here the carbonic acid vesicles set off and show the ascending cord of the Perlage of the Schaumweines.
Sample glasses know or two markings for the amount of filling 0.1 litre. and 0.05 litre. show: From a normal bottle (0.7 or 0.75 litre) then or be poured out however 15 sample portions equal in size can be sieved.
To the costing special Weingläser exist. The most famous among them is French origin and carries the name l'Impitoyable, the incorruptible. The cup of this glass is so closely closed and pointedly focused that the Gasmoleküle of the Weines shoot formally bundled into the nose. No possible wine error remains there for the specialist undiscovered.
temperature of the Weingläser
of Weingläser should roughly the temperature have, which appears correct for the wine also: About 8 to 10 degrees for weisswein, and 15 to 17 degrees for red wine. The glass walls may not be so thick at least that the too deep are passed or to high temperatures of the Weinglases to the wine. Neither a Weinglas should be taken out of the stout sun, nor it should be taken from the cooling. In first case the wine will become too warm; in the latter case the glass fits, so that the evaluation of the Weines can suffer by the eye from it.
flushing
of Weingläser are released warmly with little detergent rinsed, with warm clear water from the remainders of the detergent, and dried then with a clean linen cloth or a micro fiber cloth. One last places it - best with the opening downward, against dust effect - into a clean cabinet.
storage
evaporation of a wood cabinet in the glass to settle there can do to swing out is recommended it to rinse and then avinieren according to stored glasses before the benefit with cold water, thus briefly with wine.
A typical error during the handling of Weingläsern is also turning off in muffigen cabinets or premises, for example in lounges of the catering trade personnel, in which one smokes. With dusty, careless Gläsern or Gläsern with smoke flavours or detergent remainders the Weingeniesser loss will suffer and will protest.
see also
