Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the proper glass for serving champagne and entertaining wines? Talk a bi-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the proper glass for serving champagne and entertaining wines? Talk a bi),it will help you,my kids.
Answers:
Serve champagne chilled in a long stemmed flute glass. Red wine in a standard wine glass. Allow red wine to sit in the glass for at least 20 minutes, and never fridge it. Also swirl a glass of red a bit before drinking to oxygenate it. Allowing it to breathe a bit more.
Other Answers:
take crystals wine glasses.
Source(s):
www.chinawineglasses.com
Champagne Flute and don't forget to float a strawberry in it
White wine normal size wine glass, and fill about 1 to 2 cm from top, red wine a bigger glass but only half fill (this is how i was trained in my hospitality mangagement course).
I found the following information on the below web site!
Choosing wine glasses, also known as stemware, to reflect both the best of the wine and your own personal taste is both fun and easy with a little knowledge. The shape, size and color of a wine glass can dramatically affect your perception of the wine that's contained in it.
There is no “proper” way to serve wine. There are no “official” sizes, capacities, shapes or colors of wine glasses. Common sense and individual taste should be your guide.
temperature — you may have heard that red wine should be served at room temperature and that white wine should be slightly chilled before serving. These recommendations originated at a time when “room temperature” was lower than is typical today.
Full-bodied and tannic red wines are best enjoyed at not more than 64°F (18°C) and clarets, Pinot Noirs (including burgundies), and then the modern reds — soft, light, fruity and relatively tannin-free for drinking young, at progressively cooler temperatures — down to about 54°F (12°C).
White wines are ideally served between 43°F (6°C) to 52°F (11°C). Red wine or white wine, err on the cool side as they will warm quickly on the table and in the glass.
Source(s):
http://www.inetours.com/PagesWT/Wine_glasses.html#tempanchor
Champagne is best served in a flute, particularly if it's a light, fruity champagne -- or a tulip-shaped glass, increasingly favoured by the French. Both types of glass ensure champagne stays bubbly.
Champagne producers suggest you can drink champagne throughout the entire meal, but traditionally it is served as an aperitif, on its own or with some finger food.
To open a champagne bottle, remove the wiring and wrapping and grasp the cork. Now twist the BOTTLE until you hear a resounding POP. Pour a little bit of champagne in the glass until it settles, then top up until the glass is 3/4 full.
Entertaining wines: all rules are out the window, and as long as you serve wine in a glass you'll be fine. However, here are some traditions:
Serve red wine at room temperature, particularly if it's 'robust' (Bordeaux, Gigondas, Burgundy)
Serve white wine, champagne, Rose - slightly chilled, particularly if they are slightly sweet.
Note: the wine producer will often suggest a serving temperature on the back label.
Glasses
Largest glass for water
2nd largest glass for red wine
smaller glass for white wine
smallest glass for dessert wine
If you're serving different wines with a meal, also provide a caraf of water - that way guests can rinse the taste of a particular wine from their mouths, aka 'cleanse their palate'.
Don't fill a glass to the brim, but 2/3 full.
Twist the bottle while pouring, that way you avoid drips.
Serve women first, starting with the most senior present, then your male guests, and finally yourself.
Added: Ted, I never had a head for Physics so thanks for explaining about the need for a tall glass. And yes, before you serve a wine make sure it's actually drinkable.
Source(s):
4 years in France, taking clients out to dinner.
The other answers are wonderful, except the part about letting reds sit in the glass for 20 minutes. Decant and let it breathe for an hour before serving if you like, but once you pour it should be ready to drink.
No one mentioned the physics. Those "sherbert" classes you see at weddings - shallow, four or five inches wide at the top - are the worst for champagne. Flutes or tulip glasses for champagne are like pilsner glasses for beer or Coke glasses for soft drinks. They are all tall and narrow, which minimizes surface area. The more surface area, the faster your carbonated drink (beer, champagne, coke) looses its fizz.
I'd take exception to filling the glass to the top, in some circumstances.
I usually fill the glass half-full, if it is a good wine, so my guests and I can swirl and sniff. If I'm eating left-over meatloaf by myself, with a $4 red, I fill the pint mason jar to within a finger of the top, so I don't have to pour as often.
Finally, if you are the host, pour yourself a taste first. If you don't, sooner or later you'll pour eight glasses of a bottle that has spoiled, or your first guest will get some cork crumbs in her glass.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the proper glass for serving champagne and entertaining wines? Talk a bi-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the proper glass for serving champagne and entertaining wines? Talk a bi),it will help you,my kids.
Answers:
Serve champagne chilled in a long stemmed flute glass. Red wine in a standard wine glass. Allow red wine to sit in the glass for at least 20 minutes, and never fridge it. Also swirl a glass of red a bit before drinking to oxygenate it. Allowing it to breathe a bit more.
Other Answers:
take crystals wine glasses.
Source(s):
www.chinawineglasses.com
Champagne Flute and don't forget to float a strawberry in it
White wine normal size wine glass, and fill about 1 to 2 cm from top, red wine a bigger glass but only half fill (this is how i was trained in my hospitality mangagement course).
I found the following information on the below web site!
Choosing wine glasses, also known as stemware, to reflect both the best of the wine and your own personal taste is both fun and easy with a little knowledge. The shape, size and color of a wine glass can dramatically affect your perception of the wine that's contained in it.
There is no “proper” way to serve wine. There are no “official” sizes, capacities, shapes or colors of wine glasses. Common sense and individual taste should be your guide.
temperature — you may have heard that red wine should be served at room temperature and that white wine should be slightly chilled before serving. These recommendations originated at a time when “room temperature” was lower than is typical today.
Full-bodied and tannic red wines are best enjoyed at not more than 64°F (18°C) and clarets, Pinot Noirs (including burgundies), and then the modern reds — soft, light, fruity and relatively tannin-free for drinking young, at progressively cooler temperatures — down to about 54°F (12°C).
White wines are ideally served between 43°F (6°C) to 52°F (11°C). Red wine or white wine, err on the cool side as they will warm quickly on the table and in the glass.
Source(s):
http://www.inetours.com/PagesWT/Wine_glasses.html#tempanchor
Champagne is best served in a flute, particularly if it's a light, fruity champagne -- or a tulip-shaped glass, increasingly favoured by the French. Both types of glass ensure champagne stays bubbly.
Champagne producers suggest you can drink champagne throughout the entire meal, but traditionally it is served as an aperitif, on its own or with some finger food.
To open a champagne bottle, remove the wiring and wrapping and grasp the cork. Now twist the BOTTLE until you hear a resounding POP. Pour a little bit of champagne in the glass until it settles, then top up until the glass is 3/4 full.
Entertaining wines: all rules are out the window, and as long as you serve wine in a glass you'll be fine. However, here are some traditions:
Serve red wine at room temperature, particularly if it's 'robust' (Bordeaux, Gigondas, Burgundy)
Serve white wine, champagne, Rose - slightly chilled, particularly if they are slightly sweet.
Note: the wine producer will often suggest a serving temperature on the back label.
Glasses
Largest glass for water
2nd largest glass for red wine
smaller glass for white wine
smallest glass for dessert wine
If you're serving different wines with a meal, also provide a caraf of water - that way guests can rinse the taste of a particular wine from their mouths, aka 'cleanse their palate'.
Don't fill a glass to the brim, but 2/3 full.
Twist the bottle while pouring, that way you avoid drips.
Serve women first, starting with the most senior present, then your male guests, and finally yourself.
Added: Ted, I never had a head for Physics so thanks for explaining about the need for a tall glass. And yes, before you serve a wine make sure it's actually drinkable.
Source(s):
4 years in France, taking clients out to dinner.
The other answers are wonderful, except the part about letting reds sit in the glass for 20 minutes. Decant and let it breathe for an hour before serving if you like, but once you pour it should be ready to drink.
No one mentioned the physics. Those "sherbert" classes you see at weddings - shallow, four or five inches wide at the top - are the worst for champagne. Flutes or tulip glasses for champagne are like pilsner glasses for beer or Coke glasses for soft drinks. They are all tall and narrow, which minimizes surface area. The more surface area, the faster your carbonated drink (beer, champagne, coke) looses its fizz.
I'd take exception to filling the glass to the top, in some circumstances.
I usually fill the glass half-full, if it is a good wine, so my guests and I can swirl and sniff. If I'm eating left-over meatloaf by myself, with a $4 red, I fill the pint mason jar to within a finger of the top, so I don't have to pour as often.
Finally, if you are the host, pour yourself a taste first. If you don't, sooner or later you'll pour eight glasses of a bottle that has spoiled, or your first guest will get some cork crumbs in her glass.
correctness,It's Non-profit and only for informational purposes.
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