Wednesday, May 21, 2014

The Importance of a Wine Glass

May 21, 2014 Blog » Wine Tips & Tricks » The Importance of a Wine Glass         


You’re probably wondering why some people are such sticklers about wine glasses. What’s the big deal if you prefer your wine out of a Solo cup? If the wine is cheap and you only want it for its ‘therapeutic’ benefits, then a Solo cup is fine! However, if you’re trying to understand wine and want to be able to taste all of the nuanced flavors, then you may want a proper glass.

The Importance of a Wine Glass

wine glass
Illustration by Louise Gellert from the Netherlands.

How a Wine Glass Works

Releasing aromas. Enjoying wine is all about aromas. It’s the same joy as smelling bacon frying or sniffing a hot cup of Chai tea. With wine, the aromas are released as the alcohol volatilizes from the surface of the wine. Having an increased surface area is a benefit to optimize releasing aromas while drinking. There have been studies to show how swirling wine increases surface area.
Collecting aromas. It’s a surprise that not more coffee and tea cups have ‘aroma collectors’, because they’d benefit from the same effect that the bowl of a wine glass offers to wine. Depending on the style of wine, you may want a large aroma collector or a smaller one. There are no set rules for this logic, however we’ve seen that white wines typically have smaller aroma collectors and bowls to maintain their temperature whereas red wines typically have larger bowls to showcase their aromas.
Thin lips. There are differing opinions on the lip of a glass, however the general consensus is that the thinner the lip of the glass, the less ‘in the way’ the glass is to the drinking experience. We’ve seen this in all types of glasses, from water to whiskey.

You should be able to throw (maybe swirling can do it) the wine around in the glass in order to unlock all the aromas. A wine glass is normally more narrow at the top for two reasons:
  1. so the wine doesn’t end up on the floor when swirling
  2. it helps collect the unlocked aromas and makes it easier for us to smell them
Louise Gellert

Types of Wine Glasses Chart by Wine Folly

Trying to Pick the Right Wine Glass?

Need some more information on picking wine glasses? No matter what anyone tells you, there are some factors that you might like to consider (like how clutzy you are) to help decide what glasses to buy.

Guide to Types of Wine Glasses

Louise Gellert

Don’t Think a Wine Glass Matters?

If you don’t think the glass matters, then I suggest you try out a glass tasting. Serve one glass of wine in a water glass and another in a wine glass. I assure you – there will be a difference. The scent changes radically and the experience of drinking a glass of wine will be completely different and new.
Louise Gellert

Wine Glasses T-Shirt

Get the Wine Glass Tee

If you already use wine glasses for everything like water, milk and green smoothies… then you’ll definitely rock this t-shirt.

Get a T-Shirt

Tuesday, May 20, 2014

5 Tips for Storing Opened Wine

These are the best ways to preserve the last few glasses of your open bottle.


Wine Enthusiast polled its editors and other wine pros on the best ways to preserve the last few glasses of your open bottle. 
ReCork It Right
The first rule of preserving your wine is to replace the cork correctly. While the “clean” side may seem easier to fit in the bottle, resist. The stained side has already been exposed to the wine, and it tasted fine. That “clean” side may not be so clean, and it can taint what you’re planning to drink in a day or two.
Use Half Bottles
Air flattens your wine, lessening flavors and aromas. To minimize air exposure, use a funnel to pour the remaining vino into a screw-cap half bottle. Even if there’s a little air at the top, it’s far less than in a regular bottle.
Refrigerate It
It’s amazing how often people will keep leftover wine on the counter after they’ve recorked it. You wouldn’t do that with food, so don’t with wine. The cool temp can’t stop exposed wine from breaking down, but it can slow the process significantly. 
Don’t “Open” It 
If popping high-end bottles is what you call Wednesday (or you’re itching to taste those gems in your cellar), it may be time for a Coravin. This device, which looks much like a Rabbit opener, pierces the cork with a needle and tops the bottle with argon gas. -Pour what you want, remove the needle and the cork will seal naturally. Many restaurants use it to sell top-shelf wines by the glass. $299,
Finish It
Look, there are roughly five glasses of wine in a regular 750-ml bottle. If you and yours have two glasses each and split that last glass—all while eating a decent-sized dinner—it’s not bad. In fact, according to recent studies, 1–3 glasses a day may improve your heart health. 

If you don't want to drink your open bottles of wine, try these recipes from top chefs >>>

Wednesday, May 14, 2014

Dream Job?!

Want That Wine Job! Enologist


May 14, 2014 Blog » Wine News & Entertainment » Want That Wine Job! Enologist


For the analytical person who doesn’t mind getting their hands dirty (or stained a little purple), being a Wine Enologist might be the job for you. We interviewed Lillian Gresset, the enologist at Corliss Estates in eastern Washington about oenology and being an enologist.
If you have a knack for science and biology (and you love wine) then enologist is a dream job!

Awesome Wine Job: Enologist

All about Wine Enologist Job

What exactly is an enologist?  

An enologist is someone who is responsible for everything having to do with the science (chemistry and biology) of the wine. Their responsibilities vary a lot from winery to winery depending on the winery size, wines produced, and needs of the winery.

Enologist Facts

Enologists start at $30,000+
Most make $50k – $80k a year.
Depends on experience and size of winery etc.
You get to live close to a winery/vineyard
Your work varies day-to-day
Usually their main job is to run a laboratory and do analysis on the wine/juice. The results of these analyses are then used by the winemaker to assist in making decisions on how to treat the wine or juice. One of the most important things these analyses are used for is to monitor the wine for flaws and spoilage and to catch a problem and treat it before it becomes an issue.
There are characteristics of the wine (e.g. nutrient levels, acid levels, sugar levels, spoilage, microbial activity) that we cannot see, taste, or smell. Testing the levels of these components is very important so they can be corrected or kept where they need to be. The enologist monitors the wine at bottling time making sure proper sanitation takes place so that the wine temperature and microbially stable post bottling. During harvest the enologist monitors sugar and acid levels which helps the winemaker in making the decision as to when to pick the grapes.

Madeline in the lab at the IVDP in Portugal

Who is the perfect person for this job?

Being an enologist is great for people who love science and love wine! Working at a smaller winery usually allows you to do other things, not just lab work all the time, so it’s a great job for people who prefer not to get stuck doing the same thing all day, every day. There is also a great variation in the workload and type of work from season to season. It keeps things interesting. And, of course, being analytical and a problem solver is helpful. Patience is also important because there are so many variables in wine chemistry and each wine will react differently. Sometimes it can be difficult to understand what/why the wine is behaving a certain way.

Lillian Gresset Wine Enologist
Lillian Gresset, the enologist for Corliss Estates

Do you need to have a good nose to do your job?

In a winery, you are producing a product that ultimately needs to taste and smell good. You can run analysis all day, but if the wine doesn’t taste and smell good, there is really no point.

What is your day-to-day like?

My day can be so different from week-to-week, month-to-month. I work with a small group of people and we usually have a talk in the morning about what needs to get done and how we are going to do it. Sometimes I need to gather samples from tanks and barrels for various analyses and lab trials. Sometimes I’m doing maintenance on lab equipment. Sometimes I work in the cellar moving wine and cleaning equipment. Sometimes I’m giving winery tours and tastings. Sometimes I’m making additions to the wines. Sometimes I’m tasting wine and doing blending trials. During harvest things are a bit different. Things are moving very fast and days are long. There is daily fermentation management and sensory evaluation. The days where fruit is being processed there is a lot of setup and cleanup. Usually we have several harvest interns to help out.

What is your favorite part of the job?

For me, it’s great to be part of making something amazing. The combination of creativity and science keeps things interesting. And, of course, it is a great industry to be in. You are surrounded by great food, wine, and interesting people. It’s hard work, but very rewarding.

How to become an Enologist

Advice: It is most important to have a good foundation in chemistry and microbiology. Many enologists will also get a degree in Enology.
  • Community College: There are quite a few community colleges that offer certificate programs in Viticulture and Enology. Some of these programs do a great job.
  • University: There are a few universities who offer a B.S. in Enology and have Master’s and PhD programs. The university I attended had a fully operating winery where the students got to experience it all, from harvest to marketing the wine.
Most people who get into wine production like to take advantage of the fact that there are wine producing regions all over the world. It’s fun and educational to travel and work harvest at different wineries. That is a great way to get experience. You can learn a lot in school, but nothing can prepare you more than hands-on experience.

Monday, May 5, 2014

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