CORNELL
U N I V E R S I T Y 		03Food Science 430
Wine is chemistry, biology and psychology!

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Manufacturing Drinking Vessels

    Required Qualities:
    Taste neutral - not too heavy - unbreakable - transparent - inexpensive
    Materials:
    Wood (leaks) - clay (glazed) - pewter (taste, lead poisoning) - silver & gold (good for removing H2S) - glass (transparent, taste neutral) - lead crystal (high clarity, color neutral, strong).
    Volume:
    Minimum tasting volume 30 mL (1oz), better 100 mL - leave room to allow swirling (aeration, release of volatile aromas)
    Shape:
    Taller than wide, allow for swirling (contact with air), thin lip, stem to hold glass (keep hand away from nose)
Carafes And Decanters - are uesd to carry wine from barrel or amphorae to the table and to decant wine from bottles.
    Why decant wines?
    To remove sediment from old wines - to aerate (remove H2S, reduced sulfur smells, lead crystal decanters help) - to hide the identity of the wine (not show the label on the bottle)

Serving Temperature for Wine
The temperature at which a wine is served has a profound effect on how it smells and tastes. Different styles of wine are best presented at different temperatures to enhance their good qualities and to mask any faults. The colder the wine, the more of its aromas will be locked into it (frozen); as the wine warms up (in the glass, in the mouth) more aromas become volatile and percetable. At about 8° C all but the most aromatic wines appear to have no smell whatsoever. The higher the temperature of the wine, the more sensitive the palate is to sweetness. The colder a red wine the more tannic it will appear.

    Red wines: 20 - 25° C
    Examples are strongly aromatic, tannic wines. much of their aroma and structure are not perceptible at temperatures below 18° C.
    White wines & light red wines: 16° C - 18° C
    Examples include strongly aromatic wines: Chardonnay (barrel fermented) and Sauternes. The aroma of white wines also changes dramatically with temperature. Different white wines may be enjoyed differently at different temperatures.
    Heavy bodied whites: 18° C
    Examples include Chardonnay, Gewurtztraminner, Alsatian whites and botrytized wines.
    Light body: 12° C - 16° C
    Examples include Vinho Verde, and other low aromatic wines.
    Sparkling wines: 6° - 12° C
    The cold allows the bubbles (CO2) to release slowly. These wines generally have delicate aromas and a very light soft structure. (You will hear more about structure in the class.) The presence of CO2 at every sip is important!
FS430.03 Revised 1.20.97