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Every Drink Tastes Different When Consumed From a Different Glass

A large number of people would be happy drinking every beverage they consume out of the same glass and not worry about the many different shapes and sizes available. To the uninitiated the variety may seem a little unnecessary, surely they can’t change the flavor of the liquid they hold can they? Well actually they can, and here is a breakdown of some of the most common glass types and how they affect the drink.

Whisky Glasses. Whisky is traditionally drunk out of a tumbler-shaped glass and there is good reason for this. Whisky is often served in small amounts as it is frequently enjoyed straight, rather than being added to a mixer. The result of this means that if whisky was served over ice in a narrow and tall glass, the area of the drink in contact with the ice would be quite small as the ice would be stacked up the glass. As ice is necessary to chill the whisky and release its deeper flavors, it’s best to serve the drink in a wide shallow glass where the ice can move around and have more contact area with the liquid, thus chilling the whisky more.

Champagne Flutes.If you have ever wondered why this often expensive drink is served in a tall and narrow glass, here is your answer. As champagne contains lots of little bubbles, it releases a constant flow of powerful gas into the glass as they float up and reach the surface. If the glass had a wide rim then your nose would be situated within the glass when drinking and the powerful gasses would effect flavour by numbing the sinuses.

White and Red Wine Glasses. The shape of a red wine glass is more often than not large and round. This allows the drink to be swirled around quite aggressively, liberating lots of hidden flavors that would otherwise not be released.Additionally, more air-born aromas can be inhaled as the drinker’s nose is able to fit into the glass’ bowl. White wine glasses are generally smaller and thinner. The reason for this is that white wine tastes better when the flavours are condensed in the glass and the aromas not absorbed so much via the nasal passage.

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