In a recent article I suggested that our local restaurants need to get their SATs(Stemware, Aeration and Wine-Serving Temperature) right in order for their patrons to have a better wine experience. A number of ThursDay Food readers have asked that I elaborate on this subject. So here we go.

Stemware: Does the wine glass matter ?

A person interested in wine is led by colour, bouquet and taste, but often the glass is not considered as an instrument to convey the message of the wine. Over the years a number of crystal stemware manufacturers acquired some interesting scientific explanations as to why the shape of a glass influences the bouquet and taste of alcoholic beverages. The first discovery was made while enjoying wine. The same wine displayed completely different characteristics when served in a variety of glasses. The differences were so great that experienced connoisseurs were made to believe that they were tasting a different wine.

Georg Riedel (rhymes with needle), a tenth generation Austrian crystal maker and wine connoisseur, can be credited with initiating research into the construction of the wine glass, in relation to its ability to greatly enhance the delivery and taste of all types of wines.

Traditionally, glasses were chosen by a set rule of thumb. Chilled white wine is served in a small glass to maintain the temperature. Red wine, in larger glasses, to provide for a full bouquet. Goblets release rosé to its fullest potential. The length of the stem allows swirling, to intensify the spirit.
The size of a glass can mute, dilute or sharpen the aroma of wine, but the actual structure controls the flow to various taste zones of the tongue. At the back, we recognise saltiness. On the tip, sweet. On the edges, sour.

A narrow rim and slim bowl will transfer the essence of the wine to the tip of the tongue. It is this "first" impression that determines the balance of the experience. If the tip recognises sweet, then it would be appropriate to serve fruity wines in this narrow-rimmed glass, in order to address that taste zone.

A Zinfandel, with its tart attributes, would require a wider rim and slightly fuller bowl, in order to refer the wine to the taste zone that will first appreciate it, the edges of the tongue.
Riedel laid the groundwork for stemware which was functional as well as beautiful, and made according to the Bauhaus design principle: form follows function.

Since Riedel raised the bar, a number of crystal and stemware manufacturers have jumped in with their own research and have all begun expanding their line of stemware to include glasses for specific types of grapes. A few names to note are: Spiegelau, Metrokane, Schott Zweisel, Waterford, Orrefors and Stolzle.

You don't need to be a wine writer, a wine maker or an expert to taste the difference that the glass can make.
Why not try a taste test yourself, with various wines and glasses, using the taste zones as reference. You will certainly find that the type of glass will definitely affect the perception of the wine. Most of us need no more than three types of glasses, a large tulip shaped one for red, a small tulip- shaped for white and a flute for champagne and other sparkling wines. Remember to hold the glass by the stem, not cup the glass in your hand.

Next: Should you let the wine breathe?
Cheers! Now go forth and try a few new wines.

Please send all your comments and wine questions to creckord@gmail.com . We would love to print some of them. DeVine Wine Services is operated by Chris and Kerri-Anne Reckord. Its mission is to improve wine appreciation in Jamaica and the rest of the Caribbean through wine education and events.

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