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643:, the general use of these cups died out, but winemakers and traders continued their use. After 1840 the design was mostly standardized to the type shown in the illustration above. A few tastevins were made and used in countries other than France, but only a few. In the twentieth century sommeliers in upscale restaurants sometimes carried tastevins around their necks with a ribbon or chain, and used them to check wine after opening the bottle. That custom has largely died out, but is occasionally still seen in the twenty-first century.
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among the wealthy around 1720–1750. They were made by master silversmiths, and were often decorated and engraved with the owner's name. Their size and shape allowed them to be carried in a pocket at all times, and they were prized possessions like rings or watches. Each region in France had its own characteristic style. They were mostly male possessions, but in
Normandy about 15 per cent were engraved with women's names.
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However the bottom part of the stoppers are primarily made of the above 3 typical materials, and newer versions of wine stoppers are made to expand in the wine glass to ensure a tighter seal. Some wine stoppers can be vacuum-sealed with a hand pump, to remove oxygen from the bottle, thereby extending the life of the wine by several days after opening the bottle.
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719:, is a stick, often ornamental and made of silver, ivory, or crystal, and often with a flayed end (like a branch), which is placed or stirred in champagne to reduce or remove the bubbles. Its use is heavily frowned upon as it destroys the most valued and distinctive aspect of champagne, namely its carbonation (compare the now-rare
375:
is a wine accessory that fits around the neck of a wine bottle. When in place it absorbs any drip that may run down the bottle after pouring. This is beneficial for preventing stains to surfaces that the bottle comes in contact with such as table cloths or counter tops. Wine collars are also called
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crystal sediment in the process of aging; these can be removed both by filtering when pouring into the decanter – so that the wine in the decanter is sediment-free – or due to the shape of the decanter (flared bottom), which catches sediment. Decanters promote the aeration of wine by having a flared
122:
closure. There are many different inceptions of the wine bottle opener ranging from the simple corkscrew, the screwpull lever, to complicated carbon dioxide driven openers. The most popular is the wine key, sommelier knife or "waiter's friend" which resembles a pocket knife and has a small blade for
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At that time, wine was sold in barrels and served in pitchers. Wine bottles were rarely used before 1800. Diners and guests carried their own knives, and ate with their fingers. Louis XIV refused to use the fork which had become fashionable in Italy, so the use of forks did not even begin in France
358:
devices that hold wine bottles in an orientation facilitating long term wine aging. Most wine racks are designed for a bottle to be stored on its side, with a slight slant downward towards the bottle's neck. This ensures that wine is always in contact with the cork, preventing the cork from drying
411:
Wine stoppers vary in shapes, sizes, and materials. The three typical types are the cork wine stopper, rubber wine stopper, and plastic wine stopper. All these wine stoppers look very different, especially the top. The top part can be made from plastic, wood, or even precious metals and crystals.
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Wine cups or tastevins are mentioned occasionally in
European inventories from 1200 to 1600. Around 1680, silver cups about 3–4 inches (7.6–10.2 cm) in diameter and 1–2 inches (2.5–5.1 cm) deep came into use in France by affluent people. The custom spread and they came into general use
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There are a number of styles of wine aerators and approaches to accomplish aeration. While injection-style hand-held acrylic aerators are currently most common, in-bottle and decanter top aerators are also available. Sieve-style decanter top funnels have long been used for aeration and catching
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A ring of ice having an inside surface which matches the curvature of the neck of a bottle of wine. The ring sits on the neck of the bottle and cools the wine. Convection causes cool wine to sink within the bottle drawing warm wine up to the cold neck. Continuous flow within bottle ensures even
157:
are used for opening bottles when the cork is not in a condition to be opened with a corkscrew, typically due to age. The tongs are heated and applied to the neck of the bottle, which is then cooled with cold water, causing a clean break. The wine is typically poured through a strainer into a
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was issued a patent for a "drip cup", which formed a circular gutter that would catch the fluid. The most recognized wine collar today is typically a plastic or silver ring with an interior lining of red or black felt. When slipped over the neck of the bottle the felt absorbs the drip.
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the wine in the glass being sufficient and preferable. Because they are a serving vessel, not a storage vessel, they also can make wine pouring easier by preventing dribbling, and elegantly display the wine's color in clear glass, rather than the green glass used for storage.
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is then pressed to release a short burst of gas. The sudden increase of pressure dislodges the cork and the wine can then be served. Two problems can arise with this method: synthetic "corks" may be too dense to penetrate, and bottles not intended for pressure may break.
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is a glass serving vessel into which an entire bottle of wine is poured. They are used to remove sediment, aerate the wine, facilitate pouring, and provide elegant presentation. Decanters are important when serving older vintages which are more likely to accumulate
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Boxed wine and vacuumed sealed wine can be aerated through the use of a single glass aerator. There are a number of different types of single glass aerators. Some have a movable spout that adjusts to the different size and shape of a wine glass.
684:: they feature a wide tube that narrows. This effect is widely used in engineering applications, for example to mix air and fuel in carburetors. This method has been noted by wine experts to be too harsh for thinner skinned varietals such as
224:, as temperature and humidity conditions can be replicated. Most units allow the user to select the ideal temperature for wine, and some even have options to control two separate areas for different wines. Some units are controlled by a
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is a small, in-bottle, hand-held pour-through or decanter top device for aerating wine. These devices mix air into the wine as it flows through or over, increasing exposure to oxygen and causing aeration. They offer an alternative to
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for recording notes on wine consumed or tasted. It provides a catalogue for the wine enthusiast to record information such as producer, region, vintage, price, date, name of store or restaurant, ranking and tasting notes for wine,
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Decanter-top aerators are the longest used and the most varied in design. Variations on the metal funnel are common, as are shapes and figures placed in the decanter neck. Pouring over the object creates agitation.
149:– cracking opening a Champagne bottle with a precise sword blow. A Champagne sword may resemble a normal sword although the blade may be blunt as a sharp blade is not necessary for opening a bottle in this manner.
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in shape. The facets, convex bottom, and the shiny inner surface catch as much available light as possible, reflecting it throughout the wine in the cup, making it possible to see through the wine.
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the wine. Wine racks can be made of many materials such as wood, steel, and stone, holding just several bottles to thousands. These racks also serve as decorative pieces in many homes.
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is an essential wine accessory to close leftover wine bottles before refrigerating them. Wine stoppers are used because it is hard to put the original cork back into the bottleneck.
730:; they later fell out of vogue in the mid-18th century as sparkling champagne became desired. Champagne stirrers are today particularly associated with the ostentation of the
468:. It may be anywhere from 30 to 60 cm (12 to 24 in) in length and may have a bend near one end. The wine thief is used to remove a small amount of wine from a
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Wine funnels aid the decanting process by funnelling the wine into a decanter. Wine funnels are fitted with a gauze or mesh to trap natural deposits in the bottle.
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613:-lit wine cellars. Regular wine glasses were too deep to allow for accurate judging of the wine's color in such faint light. Tastevins are designed with a shiny
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until about 1730. One could drink using a wooden or terra cotta cup provided by the host, but carrying your own cup was more sanitary and more distinguished.
669:, traditional decanting, and to aldouze (i.e. to wait for wine to breathe). Purpose-built wine aerators became fashionable among enthusiasts by around 2010.
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Home winemakers may also use a wine thief in connection with a length of tubing to siphon wine from one container to the other (a process called
628:, tastevins have very little practical use, although sommeliers often wear them on a ribbon or chain around the neck as a nod to tradition.
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A simple, informal method of wine journaling is to take photos of wine labels. This is considerably easier today due to the prevalence of
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Small table-top units that rapidly chill a single bottle, using ice or an electric cooling device. These can usefully achieve the desired
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Champagne stirrers originally developed centuries ago, when carbonation was seen as a defect, a result of an unintended
384:. There are two branded wine collars, one called a Drip Dickey and the other called a "Winewoggle"; both are registered
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sediment. Aerators are made from food-safe plastic or glass, and decanter top aerators are commonly stainless steel.
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Placing an object (such as a person's index finger, shown here) in a carbonated beverage such as champagne provides
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wine from. Selection of a particular wine glass for a wine style is important, as the glass shape can influence its
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A simple, double-walled or otherwise insulated container that keeps a chilled bottle of wine cold, also called a
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at which bubbles may form, and does not require stirring, hence the pointed and flayed design of many stirrers.
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for future review. Some journals offer a space for pasting in the label.
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Comment s'appelle le mélangeur qui enlève les bulles du champagne ?
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bottom, hence large surface area of wine, maximising the wine-air
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out and the subsequent ingress of oxygen, which would ultimately
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In French a champagne stirrer is known by a variety of names:
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894:. Translated by Schuster, Michael. Wiley. pp. 130–131.
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For the private club of oenophiles of
Burgundian wines, see
916:"Which wine aerator provides the best bang for your buck?"
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cooling of the wine and achieves a consistent temperature.
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are things that may be used in the storage or serving of
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The Taste of Wine: The Art
Science of Wine Appreciation
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617:inner surface. Often, the bottom of the cup is
602:when judging the maturity and taste of a wine.
737:Champagne stirrers operate by two mechanisms:
605:The saucer-like cups were originally named by
123:cutting foil and a screw with a bottle brace.
37:. Wine accessories include many items such as
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867:Decanting:Aeration – friend and enemy of wine
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191:, the alcoholic beverage of the same name.
118:. They are slowly being supplanted by the
551:Learn how and when to remove this message
890:Peynaud, Emile; Blouin, Jacques (1996).
2036:Clarification and stabilization of wine
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769:, thus speeding the release of bubbles.
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489:) or to transfer the wine to bottles.
676:Injection-style aerators work by the
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649:Confrérie des Chevaliers du Tastevin
529:adding citations to reliable sources
987:Encyclopédie des Vignes au plaisir
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1120:Annual growth cycle of grapevines
460:is a glass or food-grade plastic
213:which are usually served chilled.
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2062:Glossary of viticulture terms
877:Wine Spectator Nov 15th, 2003
840:Douglas, Ellie (2016-08-24).
2067:Glossary of winemaking terms
315:Further accessories such as
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1722:Phenolic content in wine
1614:Alternative wine closure
1198:Great French Wine Blight
842:"How to sabre Champagne"
821:www.wineandbarrels.co.uk
203:wine-serving temperature
187:Not to be confused with
1962:Malolactic fermentation
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940:(champagne beater),
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480:device for testing.
276:potassium bitartrate
183:Ice ring wine cooler
1992:Yeast in winemaking
1944:Carbonic maceration
937:batteur Ă champagne
104:Wine bottle openers
1982:Traditional method
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678:Venturi effect
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131:carbon dioxide
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85:Bottle openers
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66:are a type of
57:Main article:
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1717:Acids in wine
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1576:Major regions
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1532:Montepulciano
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510:This section
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271:wine decanter
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230:Peltier units
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36:
32:
19:
2097:
1954:Fermentation
1805:
1788:Wine tasting
1599:
1409:Muscat blanc
1379:Chenin blanc
1176:Ancient Rome
1048:Wine coolers
1014:
1000:
981:
970:(agitator),
930:
919:. Retrieved
910:
891:
865:
860:
849:. Retrieved
845:
835:
824:. Retrieved
820:
811:
797:Wine tasting
736:
725:
713:
709:
707:
698:
694:
675:
671:
662:wine aerator
661:
659:
647:
645:
638:
634:
630:
623:
604:
580:
578:
547:
538:
523:Please help
511:
484:
482:
478:fermentation
457:
455:
439:
422:wine journal
421:
419:
410:
406:wine stopper
405:
403:
390:
382:drip collars
381:
377:
372:
370:
351:
350:
330:
314:
270:
268:
236:
218:refrigerator
195:Wine coolers
194:
193:
170:
152:
151:
142:
138:
136:
127:Wine poppers
126:
125:
108:wine bottles
103:
102:
64:Wine glasses
63:
62:
39:wine glasses
30:
29:
2057:Wine bottle
2029:Other steps
2020:Wine cellar
1977:SĂĽssreserve
1669:Wine cellar
1659:Wine bottle
1600:accessories
1598:Packaging,
1557:Tempranillo
1186:Noah's wine
1166:Phoenicians
1112:Viticulture
1008:(in French)
994:(in French)
789:wine portal
732:Roaring 20s
476:, or other
466:wine making
393:W.R. Miller
373:wine collar
222:wine cellar
189:wine cooler
1936:Maceration
1926:Wine press
1916:Destemming
1867:Winemaking
1773:Wine fraud
1768:Wine fault
1753:Oenophilia
1689:Wine label
1684:Wine glass
1649:Port tongs
1547:Sangiovese
1542:Pinot noir
1502:Douce noir
1429:Rkatsiteli
1374:Chardonnay
1364:Catarratto
1338:by acreage
1312:Biodynamic
1275:Aromatized
1064:winemaking
921:2020-08-10
851:2020-08-08
826:2020-08-08
803:References
743:nucleation
714:champagne
686:Pinot noir
639:After the
607:Burgundian
600:sommeliers
596:winemakers
458:wine thief
386:trademarks
378:drip rings
352:Wine racks
226:thermostat
158:decanter.
154:Port tongs
89:See also:
79:perception
59:Wine glass
47:wine racks
43:corkscrews
1888:Noble rot
1778:Winemaker
1758:Sommelier
1694:Wine rack
1674:Wine cork
1664:Wine cave
1654:Screw cap
1624:Corkscrew
1589:New World
1584:Old World
1562:Zinfandel
1537:Mourvèdre
1444:Trebbiano
1384:Colombard
1285:Noble rot
1265:Fortified
1243:Sparkling
1210:New World
1028:, by Ross
967:agitateur
739:agitation
541:July 2010
512:does not
431:champagne
281:interface
248:Decanters
175:from 1734
112:stoppered
110:that are
91:Corkscrew
2126:Category
1903:Pressing
1825:Glossary
1741:Industry
1634:Jug wine
1629:Decanter
1619:Box wine
1517:Isabella
1512:Grenache
1492:Carignan
1439:SĂ©millon
1424:Riesling
1419:Palomino
1162:Ancient
1145:Vineyard
1140:Veraison
1125:Oenology
1022:Archived
973:moussoir
952:(whip),
943:bâtonnet
870:Archived
864:D. Sogg
846:Decanter
775:See also
747:swirling
667:swirling
581:tastevin
575:Tastevin
567:Tastevin
493:Tastevin
309:swirling
305:sulfites
301:sulfides
265:Decanter
258:decanter
237:glacette
120:screwcap
71:stemware
18:Tastevin
2087:Terroir
2045:Related
1893:Vintage
1875:Harvest
1820:Outline
1644:Muselet
1606:storage
1497:Cinsaut
1472:Barbera
1399:Macabeo
1359:Aligoté
1317:Organic
1307:Natural
1260:Dessert
1205:Georgia
1155:History
1135:Terroir
1130:Species
656:Aerator
615:faceted
533:removed
518:sources
486:racking
462:pipette
435:liquors
426:journal
416:Journal
400:Stopper
356:storage
327:Funnels
289:bouquet
256:A wine
216:Larger
162:Coolers
147:sabrage
114:with a
53:Glasses
2052:Winery
2015:Solera
1639:Kvevri
1527:Merlot
1522:Malbec
1322:Kosher
1298:Other
1253:Orange
1226:Styles
1193:France
961:mosser
898:
619:convex
611:candle
592:saucer
585:silver
474:carboy
367:Collar
285:oxygen
45:, and
2002:Aging
1552:Syrah
1507:Gamay
1477:Bobal
1389:Glera
1354:Airén
1346:White
1302:Table
1290:Straw
1280:Fruit
1238:White
1181:China
1060:Wines
955:moser
949:fouet
690:Gamay
452:Thief
424:is a
361:spoil
347:Racks
293:taste
141:, or
75:taste
68:glass
1604:and
1333:Top
1248:Rosé
1104:Wine
1062:and
896:ISBN
741:and
598:and
516:any
514:cite
470:cask
444:and
433:and
354:are
340:ogee
303:and
291:and
207:rosé
116:cork
35:wine
2010:Oak
1459:Red
1270:Ice
1233:Red
712:or
688:or
590:or
588:cup
527:by
380:or
319:or
209:or
2128::
989:"
964:,
958:,
882:^
844:.
819:.
692:.
660:A
652:.
579:A
472:,
456:A
448:.
420:A
404:A
371:A
269:A
137:A
81:.
49:.
41:,
1859:e
1852:t
1845:v
1602:,
1096:e
1089:t
1082:v
985:"
976:.
924:.
904:.
854:.
829:.
554:)
548:(
543:)
539:(
535:.
521:.
239:.
232:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
