How To Cook Cups And Their Proper Use (Part Two) - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Cook Cups And Their Proper Use (Part Two) - Recipe

In this article, learn more about How To Cook Cups And Their Proper Use (Part Two) - Recipe. Learn how to cook "Cups and their proper use (Part Two)". Delicious recipe..

Continuing on the theme of the cups and in particular for vinenit is .

Those for red wine usually have a capacity of 140 - 180 milliliters and more, and for white - 70 - 100 milliliters. The former are more rounded and the latter are more elongated. As for the "chair", it must be high enough to be easily taken in hand.

 

Thus, wine glasses are divided into: red and white wine. It is not entirely expedient to distinguish individual forms according to the grape variety, although the most prominent glass producers make "varietal" cups. Many experts see this as a wine aestheticism, the work of tasters or people who consider themselves as such (in most cases, without reason).

 

The stool of the cup is grasped with the five fingers, not with two (thumb and forefinger), as if you were holding a bad-smelling animal, or with four, squeezing the puppy (this is considered a sign of bad manners). It is allowed to hold the cup with three fingers - middle, ring finger and thumb.

The glass should be held on the stool or on the stand (the second option is a stupid habit of professional winemakers, a kind of professional distortion, which is accepted by others as an inevitable evil).

It is not desirable to hold the wine glass with the palm (so as not to heat the drink). An exception is the cognac glass, which we will talk about later. The temperature at which white wines should be served is 12 - 14 degrees, and red - 14 - 16 degrees.

For champagne and sparkling winesare designed cups with a conical shape, which gradually expands and then shrinks. The other characteristic type has a slightly larger volume than the previous one, which is due to the wider middle part and the narrower throat. In general, champagne glasses have a capacity of no more than 200 milliliters. They should not be completely filled with the drink, the wine should be 3/4 of the volume of the vessel, but not 1/2 or fill the whole glass. The champagne is poured slowly, the jet being directed along its sloping walls. The amount is poured twice, and a pause is made to allow the foam to "drop". Sparkling wines are drunk in small sips. Before consumption, be sure to observe and evaluate the bubble game and feel the aroma. There are champagne glasses on which an asterisk is carved or those with a hollow "chair". This is done

 

The two forms of champagne glasses we looked at are called "male." There is another - "female". It is a wide and low cup on a long thin chair. In practice, this option is not used today, but some time ago it was widespread. Thanks to the large space of the wine that the glass gives it, the release of carbon dioxide bubbles is faster. As a result, after being poured into a glass, the champagne quickly passes to the group of still wines. Sparkling wines are served at a temperature of 7-9 degrees.

 

 Expect the third part, in which we will continue with information about the glasses for cognac and brandy.

More on the topic:
  • Breads in refractory cups
  • Cups and their proper use (Part Three)
  • Glasses and their proper use (Part One)
  • Kitchen measures

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