First things first, why is "white" wine, not white at all, but yellow, golden or straw-like in color? Its color can be derived from an assortment of grape varietals. White wines are made from the grape juice and grape skin of green, gold or yellowish colored grapes or from just the juice (not the skin) of select red grapes (as in some Champagnes).
The grape variety is the key factor in determining the relationship between fruit, acidity, tannin and alcohol. As the next step, wine glasses makers were able to create shapes in which the wine, vinified from specific grape varieties, seemed to improve. The more we try a wine in a different glass the more we start to recognize the complex role that size and shape play in conveying the message of a fine wine.
White Wine Glass Cool Crisp Wines - A very versatile glass and a favorite of those who prefer one glass from which to enjoy both red and white wines. Ideal for full-bodied whites and medium-bodied reds.
White Wine Small Fresh & Light Wine - An elegant shape well suited for light and mediumbodied white wines and light-bodied red wines.
The quality and intensity of aromas are determined by the personality of a wine but also by its affinity to the glass shape. Bouquet can only develop in a limited temperature range. Low temperatures temper the intensity, whereas high temperatures promote mainly alcoholic fumes.
Important as the shape of a glass is, it cannot function properly unless the wine is served at the correct temperature and in the right serving quantities (white wine: 2-3 oz., red wine 3-5 oz.). When the wine is poured, it immediately starts to evaporate and its aromas quickly fill the glass in layers according to their density and specific gravity. Consequently, the size and the shape of the glass can be fine-tuned to the typical aromas of a grape variety.
The lightest, most fragile are those reminiscent of flower and fruit and these rise right up to the rim of the glass, while the middle fills with green vegetal scents and earthy, mineral components. The heaviest aromas, typically of wood and alcohol, remain at the bottom of the glass. Swirling the wine in the glass moistens a larger surface area, and this increases the evaporation and intensity of the aromas. But swirling does not encourage different elements of the bouquet to blend together. This in fact explains why the same wine in different glasses shows such an amazing variety of aromas.(The same wine can exhibit fruit aromas in one glass and green and vegetal notes in another). To eliminate this effect, you would have to move the layers vertically and shake the glass. Only then would you discover the same bouquet in all glasses!
Experienced tasters rely on their olfactory talents more than their palates to determine the provenance of the wine or the grape variety in blind tastings. Very large glasses with a capacity of more than 25 ounces allow you to "nose" through the layers of bouquet by inhaling very gently and regularly for about ten seconds, penetrating down through the surface layers of fruit to the more earthy and alcoholic notes below.
