Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines

Abstract

The use of a particular wine glass is primarily based on tradition and anecdotal information, given the type and style of the wine being served. Little scientific information is available that systematically documents the flavour characteristics of wines in different wine glasses. This research was undertaken to document differences in perceived aromas and colour using three wine glass types (International Standardisation Organisation (ISO), Riedel Chardonnay™ and Riedel Burgundy™). Eighteen subjects evaluated the perceived aroma (fruitiness/vegetativeness, volatile acidity, total intensity) and colour (yellow, red) intensities in 'sound' and 'defective' (200 p.p.m. ethyl acetate) white and red wines. Subjects were blindfolded in order to eliminate cognitive/visual clues and not permitted to touch the glasses. Data were analysed using analysis of variance. Mean sensory scores were correlated with the physical dimensions (opening diameter, maximum diameter, height, volume) of the glasses. Wine glass shape significantly influenced the perceived total intensity and colour of the wines. Total intensities were highest in the Burgundy™ glasses and least in the Chardonnay™ glasses. Total intensities were highly correlated with the cuppa-diameter to cuppa-opening ratio, for the red ( r = 0.99) and white ( r = 0.89) wines. Wine colour intensity was highly correlated with maximum diameter, height and volume of the glasses. This research supports the use of the ISO glass for the evaluation of a broad spectrum of wines.