What are the parts of a wine glass?

Answer 1

The first thing to note is that there are different types of wine bottles. The four most common are known as Bordeaux bottles, Burgundy bottles, Flute (Riesling) bottles and Champagne bottles. See here: http://www.diwinetaste.com/html/dwt200302/images/Bottiglie1.jpg Bordeaux bottles are a thin shape with straight sides. They are typically used in Bordeaux and for wines made of cabernet sauvignon and often sauvignon blanc and semillon from other countries (although not always). In the above picture, the Bordeaux bottle is on the left. Burgundy bottles are fatter at the bottle, second from the left. Generally used in Bordeaux wines and to hold wines made from pinot noir and chardonnay in other countries (almost exclusively, with few exceptions). Flute bottles are tall and thin, in the centre of the picture. They are usually used for aromatic white wines, such as riesling, pinot gris and grigio, gewurztraminer, Alsace wines and similar. While not necessarily true for the New World for pinot gris, this is however mostly the case. Champagne bottles are made of thick glass and are quite heavy. This is because they need to be able to hold the wine which is under pressure, up to 3 atmospheres (ie three times as much pressure as the normal atmosphere). They are similar in shape to Burgundy bottles, but thicker. Note that the New World does not always follow these conventions, mostly to keep costs down. It's easier to use the same bottle for all of the different wines you may produce. The base refers to the bottom of the bottle, including the punt, which is the indentation in the bottom which adds strength. The size of the punt does not necessarily do anything to the wine, but a deep punt can help with pouring and be quite impressive. However, the punt can help when pouring the wine. Generally you stand a wine upright for awhile before pouring it, so the sediment should collect around the bottle of the bottle, which is a smaller area when a punt is present. The body refers to the majority of the bottle, before it start to slope towards the top. The sloped part of the bottle is called the shoulder. So a Bordeaux bottle has a short and sudden shoulder while a Burgundy, Champagne and Flute bottle have long shoulders. The Bordeaux style shoulder is often handy with wines that produce a lot of sediment, as it helps collect the sediment when pouring it. Burgundy and Flute bottles are used for wines with little sediment. The top of the bottle, where the cork goes, is called the neck. There is one other term that may be useful, called the ullage. This is the distance from the bottom of the cork when the bottom is sealed to the top of the wine in the bottle when standing upright. The bigger the ullage, the worse for the wine. However, the ullage will generally get bigger over time and should be monitored. When the wine enters the shoulder of a bottle (particularly in Bordeaux bottles), you should consider drinking it.

Answer 2

4 parts

Ans 2 - the base, stem and bowl

Answer 3

i am a hospitality student