For a home wine-connoisseur, you may need to take your wine glass selection very seriously. For those individuals that enjoy a variety of different types of wine, you may opt for an all-purpose wine glass. These are tulip shaped and hold approximately 8 to 12 ounces and are appropriate for most types of wine. There are, however, specific types of glasses that you may be interested in purchasing if you enjoy a particular type of wine on a regular basis. You do not necessarily need a special glass for each type of wine, but if you routinely enjoy a particular wine and you have the storage and budget, then you may be interested.

So what are the differences in white and red wine glasses? There are several differences and each affect the bouquet of the wine as well as help to maintain the appropriate temperature of the wine. And of course, white wines are best served out of glasses designed for white wines and red wines are best served out of glasses designed for red wines.

The white wine glass has a narrow mouth, which allows the wine to maintain its chilled temperature. The reduced surface area of the glass does not allow air to permeate the wine as much as it does in a wide mouthed red wine glass. The reduced amount of air means that the air will not warm the wine. The smaller bowl of the glass also means that there is less contact by the heat of the hand, which can also warm the wine.

Chardonnay glasses feature a narrow rim of glass that helps to direct the wine to the middle of the palate. This applies the fruit flavors and acidity. The longer bowl of the glass keeps the wine chilled and captures the aromas of the wine. This type of glass works well for Sauvignon Blanc, Chablis, White Bordeaux and Burgundies, White Pinots and Viognier.

Sangiovese and Riesling glass feature a smaller bowl and even narrower rim. The smaller bowl is due to the fact that these wines are usually consumed in smaller quantities as dessert wines. The smaller and elongated bowl also allows the wine to stay chilled while you are enjoying your dessert. These glasses are also great for wines that are sweet and may be drunk in smaller amounts. This type of glass is also appropriate for Bardolino, Chianti, Dolcetto, Nebbiolo, Montepulciano and Zinfandel. If you frequently enjoy white wines, you may enjoy an all-purpose glass that is designed for different white wines.

Red wine glasses are usually noted as having a large bowl and wide mouth. These glasses are similar to the Bordeaux and Burgundy wine glass. The Bordeaux wine glass is designed specifically for these red wines. They have a large and round bowl, which allows the wine to breathe, which brings out the different aromas that the wine has to offer. Allowing the red wine to sit in the glass will have a similar effect that decanting has on a wine. These glasses are tall and shoot the wine straight to the back of your mouth where most red wines will react with the back of the palate.

The Burgundy glass is also a good wine glass that is appropriate for reds and full-bodied wines. They have an even larger bowl than the Bordeaux glass and focuses the wine to be absorbed at the tip of your tongue. This allows the drinker to enjoy the sweetness of this wine. This glass is also appropriate for your Pinot Noir wines and is best for gathering the delicate bouquet of your red wine.

Red wine glasses also allow you to drink your red wines at room temperature. The larger bowl is designed to allow the wine to cool after it is exposed to the heat of your hand. If you enjoy red wine on a regular basis, you may be interested in buying a set of these glasses.

When purchasing wine glasses, you will want to look for clean and clear glasses. This will allow you to examine the wine and check its clarity and color. A clean glass is absolutely necessary for enjoying wines and after washing you will want to remove any soap residue that is left on the glass. Thin glasses are also the best, as a rolled rim will cause the wine to dribble into your mouth while a thin glass presents less obstruction between you and the wine. Stems are also necessary, as you do not want to hold the bowl of the glass. The glass should also have a tapered rim, which will keep the wine from spilling when you swirl. It will also help to capture the aroma of the wine.

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Therefore, freezing the mead in small batches (2 liters to a gallon size at a time) at very cold temperatures (deep freeze) for several days in a row is recommended. Remember to leave a few inches in the freezing container for the water in the mead to expand as it’s frozen. Once the mixture has been frozen for several days, remove and let thaw with a tight lid on the bottle to keep the wine from being infected with air born bacteria. Let the wine thaw completely and rack off the sediment (discussed below) and attach and air lock. Wait a few days and watch the pressure in the bottle by monitoring the water level in the air lock.

If pressure begins to build up in the container again it’s a sign that fermentation has begun again and the batch needs to be frozen again. This may take several freezing rounds for some wines but is much faster than waiting a year for the fermentation to end naturally and has absolutely no effect on the flavor. In fact, freezing improves the flavor by helping to remove solid particles suspended in the mead from fermentation. Once the frozen mixture is thawed, the solid particles float to the bottom of the container where you can rack off sediment. Sediment suspended in mead is the #1 cause of bad / off wine flavor.

Beyond Fermentation
After fermentation the mixture is sanitized to kill all microbes, including yeast, and sweetened to taste or left as-is for an un-sweet or “dry” flavor. The wine is usually stored in a wooden cask/barrel to age. Aging wine is a fine art in itself apart from mixing the ingredients in the original recipe and controlling the fermentation process. It can also be done quite successfully by the hobbyist in a wine aging container known as a carboy, which is essentially a large water bottle that varies in capacity from one to ten gallons, or even larger. The wine will usually be filtered mechanically or siphoned from one container to another to remove any sediment that’s collected as a result of the fermentation process. Bottling and further aging is usually the last step in the process.

Taking out the sediment – Racking
The mixture is allowed to ferment until either fermentation has ended or drastically slowed (the air-lock stops bubbling) and is then siphoned into a carboy (another container) and allowed to age and sit so the sediment created during the fermentation process can collect at the bottom of the container. The top wine is then siphoned into another container leaving the sediment behind. This process continues until no sediment collects on the bottom of the carboy. This siphoning process is known as “racking.”

There is some debate as to whether leaving the sediment in the fermenting batch during primary and secondary fermentation will affect taste. Many brewers leave all sediment in the bottom of the batch of mead throughout the entire process with no ill effects on taste. However, the process of racking often stirs up the sediment to a small degree. Because of this it’s recommended to rack the clear mead off the top of the sediment once the sediment level reaches ¼ to ½ inch in depth. Refer to the section below about “fining” the wine to force sediment to the bottom of the container.

Getting a clear product – Fining
Additional substances can be added to the wine at this point to capture any remaining particles suspended in the wine, forcing them to the bottom of the container for one final racking. The addition of additional substances to produce a clearer wine product is known as “clarifying” or “fining” the wine.

Two main products are popular for this among hobbyist wine makers today. The most effective is a clay known as Bentonite. The clay comes in granule form and must be mixed with boiling water. The mixture is then mixed with wine (chilled wine for best results). The clay has a naturally occurring negative ionic charge which bonds with particles / sediment suspended in the wine. The clay is heaver than the particles so it drags the sediment down to the bottom of the container so that the clear wine can be racked off the top. Once the mixture has been added to the wine, stir with a large spoon until the entire mixture becomes cloudy and let sit for at least 24 hours (48 recommended). The wine may be treated with bentonite as many times as needed without harming the quality or taste of the finished wine. Two to three treatments are usually required to get crystal clear wine, especially if fresh fruit was used as an ingredient.

Bentonite is most effective when wine is cooler than 70-75 degrees and the bentonite mixture is as close to boiling as possible. The temperature variation makes a dramatic difference in the effectiveness of the treatment and may mean the difference between one treatment and three or four being required. Bentonite is relatively inexpensive so it may be more practical to repeat treatments rather than chill a large container of wine.

The other popular fining agent for wine is Sparkloid which is used in much the same fashion as bentonite but with not quite the dramatic result. If bentonite is not available at your local brewing store then feel confident is using Sparkloid but you may want to increase the wait time to 6-10 days before racking and re-treating. Other traditional fining agents include eggshells, bulls blood and egg whites.

Bottled or aged for quality
The wine or mead is then usually sanitized one final time using a sanitizing chemical available at most home brew shops and then bottled in an appropriate container. The wine can be consumed immediately or allowed to age to improve flavor. Wine bottles with corks are preferred by most serious hobbyist brewers, as the corks will allow for a very slow oxidation of the wine over time, greatly improving the quality of the flavor and aroma.

What does aging a wine do?
The process of aging a wine is a slow chemical reaction in which the wine or mead is allowed to rest and slowly oxidize in a container. Wooden containers are often used for aging because the wine will take on the flavor and aroma of the wood. The wood allows for a slight amount of oxidation of the wine which can improve flavor. Oak is especially prized in the wine industry for this purpose. New wine can have a harsh and distinctly different flavor and aroma from wine that has been well aged.

Aging in Wood
Serious home brewers can also purchase wooden barrels or casks to age their wine but this is often reserved for individuals who can make a substantial $200+ investment in their hobby. Anyone else wanting the wood flavors from aging wine can obtain wood chips from a local brewing store and age the wine in the carboy with the chips to produce a flavor similar to that of aging wine in traditional wooden barrels at a fraction of the cost.

Mead or Wine
Wine is any sugar based fermented beverage. Mead is a specific variety of wine made from honey. Mead is a type of wine but no wine may wear the label of mead unless it’s primary ingredient is honey.

Other Sources:

http://www.SimpleHomeBrewing.com
http://www.squidoo.com/easybeermaking
http://www.squidoo.com/honeymead

It would be more difficult to control the temperature of the wine if one held the glass by the bowl because it is in direct contact with the wine. Also, holding the glass by the bowl will leave fingerprints, which can distort the visual appearance of the wine when examining the clarity and color of the wine. Last but not least, the proper sound when clinking glasses requires them to be held by the stem. The reduced surface area of the glass (in comparison to red wine glasses) means less air circulating around the glass and warming the wine. The smaller bowl of the glass means less contact between the hand and the glass, and so body heat does not transfer as easily to the wine.

White wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature. Top listed promotional wine glasses are Stem less White Wine Glass – 17 oz, Stem less Red Wine Glass – 16-1/2 oz, Libbey 8oz Nappa Country White Glass, 9oz. Sofia Twist Stem Wine Glass, 8oz. Napa Country Custom wine glass, 8oz Libbey Citation Wine / Beer Glass, 8oz Aficionado Wine Glass: BEL, 8.5oz Aficionado Wine: BEL, 8.5 oz. Vina Tall Wine Glass: BEL, 7oz Aficionado Wine Flute, 6.5oz Libbey Citation Tall Wine Glass, 6 oz. Vina Tall Wine Glass: BEL, 18oz Aficionado Globlet, 18.5 oz. Vina Tall Wine Glass: BEL, 18 1/4oz.Vina Diamond Balloon Wine Glass: BEL, 17oz. Cobalt Blue Stemless Wine Glass, 16.75oz Red Wine Glass, 12.5oz Citation Red Wine Glass, 12oz Aficionado Wine Glass, 10.25oz. Vina Tall Wine Glass, 10oz. Citation Wine Globlet Glass and more.

Wine glasses made of fused or cut glass will often interfere with the flavor of the wine, as well as creating a rough, thick lip, from which it is not as pleasurable to drink. Blown glass results in a better vessel, with a thinner lip, and is usually acceptable for casual wine drinkers. High quality wine glasses are often made of lead crystal, which is not technically crystal, but is merely called it through convention. Lead crystal glasses’ advantages are primarily aesthetic, having a higher index of refraction, thus changing the effect of light passing through them. They are also heavier. Using lead in the crystal matrix also offers several advantages in the material’s workability during production. Wine glasses are generally not colored or frosted as this would impede the appreciation of its color. An exception to this rule is the hock glass. The hock glass has a small colored bowl, with a clear, frequently-twisted stem and base. Hock glasses often come in sets with the bowls of different colors.

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