THE WINE GLASS

The use of the blown glass dates back to the I century B. C.. The glass, in the course of time, has become a daily object, on which craftsmen focused on. In order to taste wine with all our senses, the glass should be transparent, without decorations, facets and not engraved, in order to perceive colour, shadings and the glare of wine. Today we can say that the glass should have the shape of a "goblet" to keep the aroma, and the stem should be high in order not to heat wine by touching with our fingers the hollow part containing it. Each type of wine demands therefore its own glass. It can be said that the main types of glass for tasting wines, are the following:

Large and bellied goblet		For long-aged red wines, it has to be said that large glasses have never to be filled up more than a third
Tulip goblet		For young white tasty wines, red wines and young wines and classic medium-aged red wines
Flûte		For dry sparkling wines. This tight and slender shape allows the persistence of bubbles
Small goblet		For dessert wines: sparkling wines are served in flûte if they are delicate or in the classic goblet if they are more generous and sweet smelling