Eugene has been in the wine business for 15 years. He graduated from the Vinikom and Enotriya sommelier schools, and received a specialty in Economics and Management at a Trade and Catering Enterprise at the Russian State Technological University of Economics and Technology. Since 2014, he has been working for Sim9le, and now heads the strategic development department. Best Sommelier of Russia - 2014, founder and president of the Moscow Sommelier Association.
- No matter how much wine critics and experts claim to be “objective” in their nose, everyone knows that the world of wine is based on myths and legends.
Subjectively, wine is perceived not only by mere mortals, but also by experienced sommeliers who theorize knowledge all their lives. Of course, if you have some knowledge, you can distinguish a Burgundian pinot noir from an Australian shiraz in any capacity, even in a tea saucer. It is much more difficult to understand the technology of wine production, its strength and aromatic profile if the glass does not reveal these characteristics properly. Drinking wine from faceted glasses is stylish, but an expensive drink will certainly not be able to "win back" its price: the spirituality and sharpness of a powerful Argentinean malbec should be restrained by rounded walls, and it would be nice to strengthen the subtlety of the Piedmontese cortese with a wide glass. The color and transparency of the wine in the Mukhinsky glass are out of the question, because it is faceted.
The amount of pleasure you get from wine depends on choosing the right glass.
From the very moment when the wine gets from the bottle into any other container, it begins to interact with the environment: oxidize and evaporate. In one wine, alcoholic vapors go on intensively, while in another it is much slower. One sample carries a very neat and restrained aroma, the molecules of which barely separate from the surface, and the other gives out the aroma with a fist flying in the nose.
Imagine a plate of morning semolina porridge.
Remember how adults advised you to eat from the edge, because there it cools faster? This is how the physics of evaporation, the transition of a liquid state into a gaseous one, works. Wine breathes according to the same rules: the lightest molecules are released along the edges, and it is the walls of the glasses that affect the ratio of aromatic substances to our nose. The second important nuance is the angle at which the liquid enters the receptors of the tongue: the open form of the glass directs the flow of wine to the taste sensors that are responsible for acidity. It’s worth narrowing down the capacity from which we drink, and your tongue will get more information about sugars, because its tip and center is sweet. This is just a grain in the entire array of rules on the basis of which manufacturers of top wine glass, for example Riedel, Zalto and Spiegelau, design glasses.
Below we will analyze the general rules for choosing a good tasting glass. Try to put them into practice - and you will feel how different wine can be.