A good wine glass will enhance the quality of wine tasting from the perspective, smell and taste. The thorough appearance of no pattern image can make people clearly see the color of the wine. The belly controls the release of aroma and bubbles, and the rim controls the space where the aroma gathers. Today, I want to talk with you about wine glasses.

1. Wine glass material

Crystals contain minerals that strengthen containers, so they can be made transparent, but traditional crystals contain lead and are best washed by hand with an unscented detergent. Note that wine should not be left in crystal containers containing lead for too long. It can be harmful if left for a few days. However, the lead has been replaced with magnesium and zinc in crystal, so the acidity can be better tolerated by putting it in the dishwasher.

As for regular glasses, they're brittle, so they're made thicker to make up for it, and you can put them in the dishwasher. It is difficult to separate crystal and glass directly from the appearance. Rotating crystal cup under the light source will be crystal transparent than the glass because of its double refraction. Crystal is generally heavier, sound like metal and slow heat conduction is not easy to affect the temperature of the liquor.

2. The size of the wine glass

The size of the glass is related to its capacity. A large glass can be shaken without spilling the wine. Shaking the glass is a way to release the aroma of the wine, and it is also a step in the tasting process. Of course, different tasting methods, the size of the glass also need to be different to ensure the taste of the wine.

3. Wine glass modeling

The handle is the least disruptive to aroma and taste, but it prevents the heat of the hand from being transferred to the wine. The belly and the mouth are the most important part. The wide belly makes the air contact area of the liquor larger, which can gather the aroma. The narrow glass can slow the aroma volatilization, which is suitable for the rich and spicy wine, and the mouth controls the aroma flow.