Just when we got over the formal dinner salad-fork-meat-fork fear (recall Pretty Woman), when Julia Roberts gets all jumbled up over the multitude of cutlery that lay before her – Lo behold! There is a new sorcery from Cutlery Hell specially devised to throw us off our alcohol game – Attack of the Glasses! Being caught glass’un’awares is a social horror that most people would never recover from. So here’s a quick sneak peek into the what-goes-where in the treacherous world of glassware.
- Tulip or the White Wine Glass
Distinctively identifiable by its slender, tulip-shaped body; the white wine glass minimizes the loss of delicate aromas due to wafting. The slender stem and the smaller ‘cup’ prevent the drink from being heated and further complements retaining the flavor. Serving or being served white wine in a red wine glass won’t cause the apocalypse but a mild decrease in the aroma. That’s all.
- Red Wine Glass
Red wine glasses are comparatively larger and, more spread out in surface area to release more flavor into the air. Wine is a drink for the nose as much as for the taste buds and hence glasses are designed as such. Practicality is also a key idea behind designing glassware, so if you get the basic hang of what goes into the drink, you’ll have no problems understanding what it is to be drunk out of.
Although, a note of advice. Avoid serving champagne in the red wine glass, as the large surface area of the glass causes loss of carbonation making the ‘bubbly’ not so bubbly anymore.
- The Flute or the Champagne Glass
The flute is not one of those commercial gimmicks where capitalist establishments want to make you drink less and pay more. It’s actually a very functional design that showcases the best qualities of a drink of such stature – the champagne. The small vertically elongated bowl ensures minimum exposure, helping it retain the ‘bubbly’ carbonation or fizz. The bubbles also move vertically and give it a beautiful presentation.
- Stemless Glass
The brainchild of the less-is-more generation, stemless glasses are minimalistic with high functional appeal. Host to a variety of cocktails, they can also be used to serve reds at room temperature. Avoid serving white/rose wines as they may heat up faster due to greater contact with the body’s warmth.
- Coupe or the Cocktail Glass
Once upon a time, long long ago it was used to serve champagne. But the Coupe has a come a long way since then. Cocktails in the coupe are a match made in heaven – Daiquiris, Manhattans, Cosmos, and the whole gamut has been successfully taken over by the Coupe.
- The Highball Glass
Simple rule to remember: Smaller the mouth and taller the glass – it’s usually made so to retain the fizz. Think scotch and soda, Peach Donkey, gin & tonic; basically anything that has some fizz in it. The Highball glass quite versatile as it hosts a variety of cocktails as well as individual spirits such as Scotch whisky.
- The Lowball Glass
You may not know of the glass, but we’re pretty sure you’ve heard the phrase ‘On the rocks, please.’ Well apply, apply, and apply away. The higher the alcohol content or ‘hic..hic..hic’ worthy the drink, the more chances of it being poured into a lowball. Spirits such as scotch or brandy make regular appearances in this glass.
The Special Mentions
- The Martini Glass
“Though the first sip can be a struggle not to spill, there is a point to the martini glass’s cone shape: It prevents your ingredients from separating”, says Betsy Fischman, co-founder of BoozeMenus.com. While martinis were earlier served in regular cocktail glasses, over time a variety of new variants popped up (think: appletinis etc) along with an increase in the serving size (we have no trouble believing that at all :P) which warranted the creation of a new glass altogether.
- The Hurricane Glass
The Hurricane cocktail, developed by New Orleans tavern owner Pat O’Brien in the 1940s, was first poured into hurricane lamp-shaped glasses; hence the name. The drink and the name stuck, and it has been a mainstay in the French Quarter ever since.
image source: google