In order to get the most enjoyment out of every bottle of wine, it is necessary to give at least a little thought to choosing the wine glasses that you plan to use. There are many different types of wine glasses, of varying styles and quality. There are a number of manufacturers of fine, and somewhat expensive, crystal glasses, designed specifically for use with certain wines, and some such glasses are illustrated on this page. It's not necessary to spend big bucks, however, as long as you purchase glasses, also often referred to as 'stemware', which obey a few simple rules.

Rule #1 When choosing wine glasses, firstly pay attention to the material from which it is made. At the very least, the glass must be plain and clear. Part of the enjoyment of wine is appreciation of the colour. The colour can also impart a lot of information about the wine, giving clues to the grapes used, the age of the wine, and so on. Consequently, wine glasses made from coloured or frosted glass, or worse still solid materials such as pewter or silver, are useless. I personally feel that cut crystal is also detrimental to the appearance of the wine, but this is a personal bugbear, which also relates to the size and shape (they are generally far too small) of many such glasses, which makes them completely inappropriate for the appreciation of wine.

Rule #2 Secondly, when choosing wine glasses, make sure that you select glasses which are of a sufficient size. The bowl should be large enough to allow a fair measure to be poured, whilst leaving enough room for the wine to be gently swirled without spilling the wine. This swirling action is to release aromas from the wine, and is therefore vitally important. Many types of wine glasses are so tiny that they must be filled to the brim in order to achieve a decent size pour, and these are therefore plainly inadequate.

Rule #3 The glass must have a stem. not just for aesthetic reasons, but mainly so that the wine glass may be held without covering the bowl in greasy fingerprints. Holding by the stem also ensures that warmth from the hand does not increase the temperature of a wine that has been served chilled, although in practice I've never found this to be a real problem. Watch any accomplished wine taster and you will notice that their hand very rarely touches the bowl, as it quickly becomes second nature to hold the glass only by the stem or base.

Rule #4 So, in choosing our wine glasses, we have selected a style made from clear glass, which has a stem, and is of a decent size. Surely there are no other important considerations? There are, however, as the shape of the bowl is of considerable importance. Good wine glasses taper in somewhat at the top, so that the aperture is narrower than the bowl lower down. Whilst this appearance is aesthetically pleasing, it is also of functional importance. A wine taster will use a swirling action to release precious aromas from the wine, and this tapered shape serves to concentrate the aromas towards the nose. This design is particularly evident in glasses designed for Pinot Noir, in which appreciation of the full range of aromas is so important in enjoying the wine.

Most wine drinkers would agree that different styles of wines demand different types of wine glasses. At its most basic, think of the preferred wine glasses for Champagne and sparkling wines (a flute), red wines (a wine glass with a larger bowl) and white wines (a smaller bowl). This led to the development of the concept that close matching of the type of wine glass to the style of wine would be of benefit to the wine drinker, a concept

which a number of manufacturers of wine glasses have grasped firmly with both hands. On such manufacturer is Riedel, an Austrian firm, that makes a huge range of wine glasses, of many different types, suited to every conceivable style of wine available.

Personally feel such a large range is overkill. Even this small selection of mainly Riedel glasses, illustrated left, would be too many for all but the more serious wine drinker. I suspect most wine drinkers could quite adequately get by with just two or three different types of wine glasses. I would suggest as starting point the three types of wine glasses mentioned above -a standard glass for whites, something a little larger, perhaps, for reds, and of course a flute or similar style for Champagne or sparkling wine.

Much is written about how to treat glasses, but there are again only a few simple rules. Glasses should be washed between use, and although some advocate using hot water alone, and some advise use of detergent, I have no particular preference. Those that use detergent should, however, ensure that they give the glasses a thorough rinsing afterwards, as even just a trace of lemon or similarly scented washing-up liquid can ruin the nose of a wine. Whichever you prefer, always hold the glasses up to the light to check they are clean. A superficially clean looking glass may in fact be covered in a fine coat of scum which is difficult to remove with just gentle washing. This can adversely affect the wine, particularly sparkling wines or Champagne, which will not demonstrate their fizz if placed into a glass like this. Once washed, allow the glasses to drip dry. Once dry, a quick polish will quickly rid them of any residual water marks, which look a little unsightly but are easily removed. Store them standing upright in a clean, odour-free cupboard ready for use.

The Glass: Thin and clear

To appreciate the beauty of wine, get glasses that are not colored, and as thin walled and rimmed as possible. It's hard to explain (with words) the difference between thin and thick glass. You have to experience it to understand.

The Stem vs. Stemless Tumblers

While one can appreciate the stylish good looks of the modern stemless tumbler, most connoisseurs remain partial to stemware.

Here's why:

• To enjoy seeing the colors of the wine as you twirl it around without looking at fingerprints.
• The stem prevents the hands warming up the wine too quickly.

To be fair though, not every occasion is a formal one, and it's fun to be trendy from time to time.

The Bowl: Wider

The bigger flavors in reds need to spread out. The wider bowl also lets in more air, which releases bold aromas and flavors.

The Opening: Wider

Dip your nose into the wider bowl to get a load of more complex aromas.

Tip: When pouring wines, keep the wine level to the lower one-third the glass. This leaves lots of air and swirl room, both of which enhance the enjoyment of your wines.

BIG REDS (Cabernet Sauvignon, Shiraz):

Get a big bowl and a big opening.

SOFT REDS (Pinot Noir, Merlot): Get a big bowl that narrows a tinge at the opening.

The Bowl: Narrower

The smaller capacity helps keep temperatures c:Q_QJ longer.

The Opening: Narrower

The lighter aromas waft well in a narrower glass.

SPIRITED WHITES (Sauvignon Blanc, Semi lion, Chardonnay): Get a bowl with a little room that narrows slightly at the opening.

DELICATE WHITES (Riesling, Pinot Gris, Gewurztiminer): Get a narrow bowl and a narrow opening.

Whisky (Scottish English) or whiskey (Irish English) is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including Silky, malted barley, ill, malted rye, wheat, and maize (com). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.

Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, distillation to less than 95% alcohol, and aging in wood

Whisky is a shortened form of usquebaugh, which English borrowed from Gaelic (Irish uisce beatha and Scottish uisge beatha). This compound descends from Old Irish uisce, "water", and bethad, "of life" and meaning literally "water of life". It meant the same thing as the Latin aqua vllae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whiskey appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".UJ

HANDLING INSTRUCTIONS FOR GLASSWARE

Did you know?

• All heavy sham (thick base) and oversized glassware must be handled with care due to the very nature of the glass.
• The thick sham (base) will always retain heat longer than the thinner sides of the glass.
• Touch a warm glass on the side and then the base. You will notice how much warmer the base is.
• The base always cools off slower than the balance of the glass. Athough you may think the glass is at room temperature, it isn't thoroughly.

Care instructions for your Glassware

• Ensure the pub glass is always at room temperature prior to use. Use double the time of a regular glass cooling, as a rule of thumb for all heavy sham glasses.
• Do not store or place mugs or beer glasses in a glass chiller, freezer or fridge. This will cause thermal stress in the glass and lead to breakage.
• Whenever possible use a glass rack or store on trays
• Whenever possible, wash glassware early in the morning or evening to allow sufficient cooling time.
• Never smash or stack mugs when clearing tables.
• Do not put cutlery into the mugs when clearing the tables
• Ensure proper washing temperatures in your glass washers,
• Ensure you have sufficient glassware to permit proper cooling times.
• Never pour cold beer in a warm glass.
• Never pour cold beer in a glass directly out of the glass washer

ALL GLASSWARE PRODUCED BYZENAN CUSTOM CRESTING MUST BE WASHED IN A DISHWASHER PRIOR TO FIRST USE

What is thermal shock?

• Thermal shock is the name given to cracking as a result of rapid temperature change. Glass and ceramic objects are particularly vulnerable to this form of failure, due to their low toughness, low thermal conductivity, and high thermal expansion coefficients.
• Thermal shock occurs when a thermal gradient causes different parts of an object to expand by different amounts. This differential expansion can be understood in terms of stress or of strain, equivalently. At some point, this stress overcomes the strength of the material, causing a crack to form.
• Thermal shock can be prevented by reducing the thermal gradient seen by the object, by changing its temperature more slowly.
• Thermal shock describes the way in which some materials are prone to damage if they are exposed to a sudden change in temperature. Glass and certain other materials are vulnerable to this process, in part because they do not conduct thermal energy very well. This is readily observed when a hot glass is exposed to ice water - the result is a cracked, broken, or even shattered glass.
• Thermal shock is a reaction to a rapid and extreme temperature fluctuation, but the process is somewhat more complicated than this. The shock is the result of a thermal gradient, which refers to the fact that temperature change occurs in an uneven fashion. Temperature change causes expansion of the molecular structure of an object, due to weakening of the bonds which hold the molecules in formation. The existence of the thermal gradient means this expansion occurs unevenly, and glass in particular is very vulnerable to this process.
• Manufacturer will not accept responsability for breakage due to thermal shock.