Pages in category "Wine accessories"
The following 17 pages are in this category, out of 17 total, this list may not reflect recent changes (learn more).
The following 17 pages are in this category, out of 17 total, this list may not reflect recent changes (learn more).
1. Wine accessory – A wine accessory is generally any equipment that may be used in the storing or serving of wine. Wine accessories include items such as wine glasses, corkscrews. Wine glasses are a type of glass stemware that are used to drink, selection of a particular wine glass for a wine style is important, as the glass shape can influence its perception. Wine bottle openers are required to open wine bottles that are stoppered with a cork and they are slowly being supplanted by the screwcap closure. There are many different inceptions of the bottle opener ranging from the simple corkscrew. The most popular is the key, sommelier knife or waiters friend which resembles a pocket knife and has a small blade for cutting foil. Wine poppers are another means of opening wine, a hollow spike is driven through the cork of a bottle. A cartridge of carbon dioxide 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, Wine coolers may include, Small table-top units that rapidly chill a single bottle, using ice or an electric cooling device. These can usefully achieve the desired wine-serving temperature, particularly in warmer climates and this style of wine cooler operates most appropriately for white, rosé or sparkling wines which are usually served chilled. Larger refrigerator-style units that store dozens of bottles at selected temperatures and these are useful for those who do not have access to a wine cellar, as temperature and humidity conditions can be replicated. Most units allow the user to select the temperature for wine. Some units are controlled by a thermostat, a simple, double-walled or otherwise insulated container that keeps a chilled bottle of wine cold, also called a glacette. A wine decanter is a serving vessel into which an entire bottle of wine is poured. They are used to remove sediment, aerate the wine, facilitate pouring, Wine racks are storage 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 and this ensures that wine is always in contact with the cork, preventing the cork from drying out and the subsequent ingress of oxygen, which would ultimately spoil the wine. Wine racks can be made of materials such as wood, steel. These racks also serve as decorative pieces in many homes, a wine collar is a wine accessory that fits around the neck of a wine bottle
2. Carafe – A carafe /kəˈræf/ is a glass container without handles used for serving wine and other drinks. Unlike the related decanter, carafes do not include stoppers, coffee pots included in coffee makers are also referred to as carafes in American English. In France, carafes are commonly used to serve water, to order a carafe deau is to request to be served tap water rather than bottled water at a cost. Media related to Carafes at Wikimedia Commons
3. Cellarette – A cellarette or cellaret is a small furniture cabinet, available in various sizes, shapes, and designs which is used to store bottles of alcoholic beverages such as wine and whiskey. Wood box containers as freestanding alcoholic beverage cabinets first appeared in Europe in the century to hold. Cellarettes first appeared in colonial America in the century as a form of the European liquor cabinet. The main purpose of a cabinet or cellarette was to secure wine and whiskey from theft as the bottles were hidden. During the American Revolutionary War and the Civil War army officers cellarettes often came with crystal decanters, shot glasses, pitchers, funnels, eighteenth century cellarette designs were used into the twentieth century. Cellarettes of the eighteenth, nineteenth, and twentieth centuries were found in taverns and pubs and, in some cases, prohibition in the United States brought about variations of trompe loeil cellarettes designed to conceal illegal alcoholic beverages. To the casual observer, the three dimensional trompe loeil artwork on these cellarettes made them appear to be a table, bookcase. Cellarettes in England and America were custom designed wooden chests to carry, transport and they were often made of fine decorative wood like mahogany, rosewood, or walnut and could be of various shapes and sizes. Cellarettes were generally associated with dining room furniture, sometimes cellarettes were small portable pieces of furniture with handles that could be moved from room to room in a house. Another type was a permanent piece of built on a stand with a sliding shelf to hold glasses. They could be standing or built into a pedestal-end dining room buffet serving sideboard. Normally a cellarette had a door or hinged top cover. Frequently a lock was provided, to secure the contents from thieves, some cellarettes were lined internally with metal. This allowed wine or food to be iced keeping them longer than if they were at room temperature, the metal also prevented melted ice water from soaking into the wood. Men of wealth had as many as three cellarettes at a time as a symbol, not necessarily indicating one was a heavy drinker. In the late-18th and early-19th centuries, cellarettes were typically simple in design, eventually, as Neoclassicism gave way to the more ostentatious Empire style, cellarettes became heavier and more ornate, emphasizing Roman and Grecian motifs. Some examples were made in the shape of sarcophagi mounted with lions heads, when the word cellarette is broken apart as cellar-ette it denotes a small piece of furniture used to store bottles of alcoholic beverages. It is associated with a food serving sideboard used in a dining room area of a home
4. Champagne glass – A Champagne glass is a form of stemware designed specifically to enhance the pleasure of drinking champagne. The two most common forms are the flute and coupe, in each the stem allows the drinker to hold the glass without affecting the temperature of the drink, making them readily adaptable to consuming other sparkling wines and certain beers. The champagne flute is a glass with either a tall tapered conical shape or elongated slender bowl. Initially, the flute was tall, conical, and slender and this inward taper is designed to retain champagnes signature carbonation by reducing the surface area for it to escape. Nucleation in a champagne glass helps form the wines bubbles, too much surface area allows carbonation to fizzle out quickly, more bubbles create greater texture in the tasters mouth, and a flutes deep bowl allows for greater visual effect of bubbles rising to the top. The flutes narrow cross-section also minimizes the ratio, which enhances both the wines aroma and taste. While most commonly used for sparkling wines, flutes are used for certain beers, especially fruit beers and Belgian lambics. The flute shows off the color, and helps gather the aroma for the nose. The champagne flute is distinguished from the glass, which lacks a stem. The champagne coupe is a shallow, broad-bowled, saucer shaped stemmed glass generally capable of containing 4 to 8 US fl oz of liquid. The coupe was fashionable in France from its introduction in the 1700s until the 1970s, Champagne is also served in a tulip glass. The white wine tulip is distinguishable from the flute by its wider flared body. Some oenophiles prefer the tulip glass, as it permits the drinker to get more of the aroma than a flute while the mouth is still narrow enough to avoid quick loss of carbonation. The glass maker Riedel particularly criticizes flutes as one-dimensional, imparing drinkers’ ability to appreciate a wines full range of aromas, in the 1960s, double-wall stemware was developed to slow the transfer of heat from a drinkers hand to champagne and other beverages. Inner and outer walls are separated by a gap filled with air. Lets Bring Back, An Encyclopedia of Forgotten-Yet-Delightful Chic, Useful, Curious, knack Wine Basics, A Complete Illustrated Guide to Understanding, Selecting and Enjoying Wine. Dictionary of Glass, Materials and Techniques, the Wine Lovers Dessert Cookbook, Recipes and Pairings for the Perfect Glass of Wine. American Cocktail,50 Recipes That Celebrate the Craft of Mixing Drinks From Coast to Coast, michael Jacksons Great Beers of Belgium
5. Corkscrew – A corkscrew is a tool for drawing corks from wine bottles, beer bottles and other household bottles before the invention of screw caps and Crown corks. In its traditional form, a corkscrew simply consists of a pointed metallic helix attached to a handle, corkscrews are necessary because corks themselves, being small and smooth, are difficult to grip and remove, particularly when inserted fully into an inflexible glass bottle. Its design may have derived from the gun worm which was a used by musketmen to remove unspent charges from a muskets barrel in a similar fashion. In 1795, the first corkscrew patent was granted to the Reverend Samuell Henshall, the clergyman affixed a simple disk, now known as the Henshall Button, between the worm and the shank. The disk prevents the worm from going too deep into the cork, forces the cork to turn with the turning of the crosspiece, the disk is designed and manufactured slightly concave on the underside, which compresses the top of the cork and helps keep it from breaking apart. A person who collects corkscrews is a helixophile, in its traditional form, a corkscrew is simply a steel screw attached to a perpendicular handle, made of wood or some other material. The user grips the handle and screws the metal point into the cork, until the helix is firmly embedded, the handle of the corkscrew allows for a commanding grip to ease removal of the cork. First invented in 1939, a corkscrew, sometimes called a butterfly corkscrew or angel corkscrew, has two levers, one on either side of the worm. As the worm is twisted into the cork, the levers are raised, pushing down the levers draws the cork from the bottle in one smooth motion. The most common design has a rack and pinion connecting the levers to the body, the head of the central shaft is frequently modified to form a bottle opener, increasing the utility of the device. Corkscrews of this design are particularly popular in household use, a sommelier knife, waiters friend or wine key is a corkscrew in a folding body similar to a pocket knife. It was conceived by the German Karl Wienke in 1882 and patented in Germany, England, an arm extends to brace against the lip of the bottle for leverage when removing the cork. Some sommelier knives have two steps on the lever, and often also a bottle opener, a small hinged knife blade is housed in the handle end to be used in cutting the foil wrapping the neck of many wine bottles. A corkscrew of this type can be used more quickly than a wing-type corkscrew, also known as butlers friend or Ah-So, the twin-prong cork puller can extract a stopper without damaging it, to allow for sampling the wine before re-inserting the stopper. The stopper is removed by pushing the prongs between the cork and the neck of the bottle, and twisting the stopper out of the bottle, replacing the stopper involves taking it between the two prongs, then twisting it into the bottle and pulling out the prongs. Expelling the cork from the device is done with a similar press/lift action and this style of corkscrew is much bulkier, and typically much more expensive, than other styles, but is much faster. These were invented in the late 1800s for use in homes, hotel bars and they are screwed or clamped to counters or walls. When beer began to be sold in bottles, bars required a way to open them
6. Decanter – A decanter is a vessel that is used to hold the decantation of a liquid which may contain sediment. Decanters, which have a shape and design, have been traditionally made from glass or crystal. Their volume is equivalent to one standard bottle of wine. A carafe /kəˈræf/, which is traditionally used for serving alcoholic beverages, is similar in design to a decanter but is not supplied with a stopper. Throughout the history of wine, decanters have played a significant role in the serving of wine, the vessels would be filled with wine from amphoras and brought to the table where they could be more easily handled by a single servant. The Ancient Romans pioneered the use of glass as a material, after the fall of the Western Roman Empire, glass production became scarce causing the majority of decanters to be made of bronze, silver, gold, or earthenware. In the 1730s, British glass makers introduced the stopper to limit exposure to air, since then, there has been little change to the basic design of the decanter. Although conceived for wine, other beverages, such as cognac or single malt Scotch whisky, are often stored and served in stoppered decanters. Certain cognacs and malt whiskies are sold in such as the 50-year-old single malt Dalmore or the Bowmore Distillery 22 Year Old. Liquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment, from a volume of clear liquid. In the process, the sediment is left in the vessel. This is analogous to racking, but performed just before serving, decanters have been used for serving wines that are laden with sediments in the original bottle. These sediments could be the result of an old wine or one that was not filtered or clarified during the winemaking process. In most modern winemaking, the need to decant for this purpose has been significantly reduced, another reason for decanting wine is to aerate it, or allow it to breathe. The decanter is meant to mimic the effects of swirling the wine glass to stimulate the processes which trigger the release of more aromatic compounds. In addition it is thought to benefit the wine by smoothing some of the aspects of the wine. In addition it has reported that the process of decanting over a period of a few hours does not have the effect of softening tannins. A decanter can also be used to present wine anonymously
7. Jerningham wine cooler – The Jerningham wine cooler is a large wine cooler made out of silver in the 18th century. Jernegan employed the sculptor John Michael Rysbrack to model the Bacchanalian scenes on the bowl, the crouching panthers beneath and it took a team of silversmiths, chasers and engravers four years to make and weighed 8,000 ozs. The leading silversmith, whose mark is struck on the cistern, was the German immigrant, when asked by Henry Jernegan to pay the final bill for the cistern, however, Meynell refused and in 1737, Jernegan offered the cooler as a lottery prize. The smallest prizes in the lottery were specially struck medals about five or six shillings each, the winner, Major William Battine of East Marden, Sussex, appears to have sold the cooler to the regent Grand Duchess Anna Leopoldovna of Russia in 1738. Since 1743 the cooler has been in the Hermitage Museum, St. Petersburg, an electrotype copy was made during the Victorian Age in 1884 in Birmingham by Elkington & Co. in celebration of the original. This copy is now located in the Victoria and Albert Museum, there is another electrotype copy in the Metropolitan Museum in New York, and also in the Queens Regimental Silver in England. Estate Silver Co. Ltd, in New York currently has, for sale and this is the only known sterling silver copy known to have been made
8. Krater – A krater or crater was a large vase in Ancient Greece, particularly used for watering down wine. At a Greek symposium, kraters were placed in the center of the room and they were quite large, so they were not easily portable when filled. Thus, the mixture would be withdrawn from the krater with other vessels. In fact, Homers Odyssey describes a steward drawing wine from a krater at a banquet and then running to, the modern Greek word now used for undiluted wine, krasi, originates from the krasis of wine and water in kraters. Kraters were glazed on the interior to make the surface of the clay more impervious for holding water, at the beginning of each symposium a symposiarch, or lord of the common drink, was elected by the participants. He would then control of the wine servants, and thus of the degree of wine dilution and how it changed during the party. The krater and how it was filled and emptied was thus the centerpiece of the symposiarchs authority, an astute symposiarch should be able to diagnose the degree of inebriation of his fellow symposiasts and make sure that the symposium progressed smoothly and without drunken excess. Drinking ákratos wine was considered a faux pas in ancient Greece, enough to characterize the drinker as a drunkard and someone who lacked restraint. By using dehydrated grapes, and could withstand dilution with water better, such wines would have also withstood time and the vagaries of transportation much better. Nevertheless, the ancient writers offer scant details of ancient vinification methods and this form originated in Corinth in the seventh century BCE but was taken over by the Athenians where it is typically black-figure. They ranged in size from 35 centimetres to 56 centimetres in height and were thrown in three pieces, the body/ shoulder area was one, the base another, and the neck/ lip/ rim a third. These are among the largest of the kraters, supposedly developed by the potter Exekias in black figure though in fact almost always seen in red, the lower body is shaped like the calyx of a flower, and the foot is stepped. The psykter-shaped vase fits inside it so well stylistically that it has suggested that the two might have often been made as a set. It is always made with two robust upturned handles positioned on opposite sides of the body or cul. This type of krater, defined by volute-shaped handles, was invented in Laconia in the early 6th century BC and its production was carried on by Greeks in Apulia until the end of the 4th century BC. This strip would then have been continued downward until the bottom of the handle where the potter would have cut a U-shaped arch in the clay before attaching the handle to the body of the vase and this form looks like an inverted bell. According to most scholars ceramic kraters imitated shapes designed initially for metal vessels, these were common in antiquity, among the largest and most famous metal kraters in antiquity were one in the possession of the Samian tyrant Polycrates, and another one dedicated by Croesus to the Delphic oracle. There are a few extant Archaic bronze kraters, almost exclusively of the volute-type and their main production centres were Sparta, Argos and Corinth, in Peloponnesus
9. Kylix – In the pottery of ancient Greece, a kylix is the most common type of wine-drinking cup. It has a broad, relatively shallow, body raised on a stem from a foot, the main alternative wine-cup shape was the kantharos, with a narrower and deeper cup and high vertical handles. As the representations would be covered with wine, the scenes would only be revealed in stages as the wine was drained and they were often designed with this in mind, with scenes created so that they would surprise or titillate the drinker as they were revealed. The word comes from the Greek kylix cup, which is cognate with Latin calix, the term seems to have been rather more generally used in ancient Greece. Individual examples and the many named sub-varieties of kylix are often called names just using cup, like all other types of Greek pottery vessels, they are also covered by the general term of vase. Dionysos, the god of wine, and his satyrs or related komastic scenes, are common subjects, on the external surface sometimes, large eyes were depicted, probably also with humorous purposes. The shape of the kylix enabled the drinker to drink whilst recumbent and it also enabled them to play kottabos, a game played by flinging wine lees at targets. A typical bowl held roughly 8 oz/250ml of fluid, though this varied greatly with size and shape. There are many sub-types of kylix, variously defined by their basic shape, several of these are grouped under the term of Little-Master cup. The sub-types include, After the kylikes were formed, an artisan drew a depiction of an event from Greek mythology or everyday life with a glaze on the outer surface of the formation. Inside the drinking bowl was often a portrait of dancing and/or festive drinking, unique compositional skills were necessary for the artisans to attain due to the lack of verticals and horizontals on the surface. Onesimos, Makron, and Douris were famous painters in this field, individual kylixes with articles include, Arkesilas Cup, very unusual because it shows a living political figure, Arkesilaos II, king of Kyrene. It is dated to about 565/560 BC, and is now in Paris, dionysus Cup, famous for its painting, 540–530 BC. It is one of the masterpieces of the Attic Black-figure potter Exekias, berlin Foundry Cup, a red-figure kylix from the early 5th century BC. It is the vase of the Attic vase painter known conventionally as the Foundry Painter. Its most striking feature is the depiction of activities in an Athenian bronze workshop or foundry. It is an important source on ancient Greek metal-working technology, Brygos Cup of Würzburg, an Attic red-figure kylix from about 480 BC. It was made by the Brygos potter and painted by the man known as the Brygos Painter and its symposium scenes are some of the best-known images of Greek pottery
10. Porron – A porron is a traditional glass wine pitcher, which holds 0.75 litres, typical of many regions of Spain like Castile, Catalonia and Aragon. It resembles a cross between a bottle and a watering can. The top of the bottle is narrow and can be sealed off with a cork, stemming upwards from the bottom of the pitcher is a spout that gradually tapers off to a small opening. It is shaped such that the wine stored inside it will have contact with the air. Until the mid-twentieth century it was common in homes. The idea originated as a replacement to bota bags, the lack of contact with the lips allows a group of people to share the same vessel without offending their sense of hygiene. To drink from a porron, a beginner starts by bringing the very close to his mouth. Once the liquid starts coming out, the porron is pulled away from the face while the drinker looks up. To finish drinking, a beginner lowers the porron and brings it back down and closer to the mouth again before stopping, a regular user can start and stop drinking from the porron with the spout held at a distance without spilling a drop. Although drinking from porrons has been replaced with bottles and glasses, they are still a feature of Catalan/Spanish-themed restaurants. George Orwell described a porron in Homage to Catalonia, The botijo, the drinking style is similar to that of the porron. The Porron Cam, Drinkers testing their skills on a windy day
11. Pythagorean cup – A Pythagorean cup is a practical joke device in a form of a drinking cup, credited to Pythagoras of Samos. When it is filled beyond a point, a siphoning effect causes the cup to drain its entire contents through the base. A Pythagorean cup looks like a drinking cup, except that the bowl has a central column in it. The central column of the bowl is positioned directly over the stem of the cup, a small open pipe runs from this hole almost to the top of the central column, where there is an open chamber. The chamber is connected by a pipe to the bottom of the central column. When the cup is filled, liquid rises through the pipe up to the chamber at the top of the central column. As long as the level of the liquid does not rise beyond the level of the chamber, if the level rises further, however, the liquid spills through the chamber into the first pipe and out the bottom. Gravity then creates a siphon through the column, causing the entire contents of the cup to be emptied through the hole at the bottom of the stem. Some modern toilets operate on the principle, when the water level in the bowl rises high enough. Heron of Alexandria used Pythagorean cups as hydraulic components in his robotic systems, dribble glass Fuddling cup Herons fountain List of practical joke topics Puzzle jug Soxhlet extractor, which uses the same mechanism
12. Skyphos – A skyphos is a two-handled deep wine-cup on a low flanged base or none. The handles may be horizontal ear-shaped thumbholds that project from the rim, Skyphoi of the type called glaux have one horizontal and one vertical thumbhold handle. Early skyphoi were made during the Geometric period, corinth set the conventions that Athens followed. Over a long period the shape remained the same while the style of decoration changed, Skyphoi were also made of precious metals, generally silver and gold leaf, many examples exist. One possible, well-preserved example is the Warren cup, an ovoid scyphus made of silver, a Roman skyphos of cameo glass can be seen at the Getty Museum. Comparable forms of a drinking cup on a base included, Kotyle. Black-figure pottery Red-figure pottery Boscoreale Treasure Skyphoi Perseus Encyclopedia, skyphos
13. Wine cup of Shah Jahan – The wine cup of Shah Jahan is a wine cup of white nephrite jade that was made for the Mughal emperor Shah Jahan. The cup has a shape like in a paisley design. The handle is shaped like the head of a ram, the bottom features acanthus leaves and a lotus flower, which is the pedestal. The cup is inscribed with his title, Second Lord of the Conjunction and it specifically alludes to Timur, the central Asian ruler from whom the Mughals were descended. The artist who created the cup is unknown, the cup is dated 1067 of the Islamic calendar, and regnal year 31, which convert to 1657 CE. The place of production was India, the length is 18.7 cm and width 14 cm. It was acquired in the 19th century by Colonel Charles Seton Guthrie, most probably after the Indian rebellion of 1857. It was formerly in the possession of R. M. W. Walker, on whose death it was sold by Christie & Co and passed from the purchasers, Messrs Spink, to Queen Maria of Yugoslavia. It again came into the hands of Spink, who sold it to Mr Lazarus. It was acquired by the Victoria and Albert Museum in 1962, Swallow, Deborah and John Guy eds. Text by Rosemary Crill, John Guy, Veronica Murphy, Susan Stronge, london, V&A Publications,1990, pp. 94-95, ill. Robert Skelton, The Shah Jahan cup, V&A Masterpiece leaflet Susan Stronge, Colonel Guthries Collection, Oriental Art, Rosemary Crill, in The Indian Heritage. Court Life and Arts under Mughal Rule, V&A,1982, media related to Wine cup of Shah Jahan at Wikimedia Commons Victoria and Albert Museum| Wine cup of Shah Jahan
14. Wine glass – A wine glass is a type of glass stemware that is used to drink and taste wine. It is generally composed of three parts, the bowl, stem, and foot, selection of a particular wine glass for a wine style is important, as the glass shape can influence its perception. The appropriate way to hold a glass, especially when drinking chilled wine, is to grasp it by the stem. Wine glasses, with the exception of the glass, are generally not coloured or frosted as doing so would diminish appreciation of the wines colour. The effect of glass shape on the taste of wine has not been demonstrated by any scientific study and it is however believed by some that the shape of the glass is important, as it concentrates the flavour and aroma to emphasize the varietals characteristic. One common belief is that the shape of the glass directs the wine itself into the best area of the mouth from the varietal and this is based on false ideas about the nature of taste buds on the tongue, such as the thoroughly discredited tongue map. Generally, the opening of the glass is not wider than the widest part of the bowl, most wine glasses have stems, although stemless wine glasses are now available in a variety of sizes and shapes as well. These glasses are used more casually than their traditional counterparts. Most common wine glasses can be divided into three types, red glasses, white wine glasses and champagne flutes. Wine tumblers are also increasing in popularity, glasses for red wine are characterized by their rounder, wider bowl, which increases the rate of oxidation. As oxygen from the air chemically interacts with the wine, flavor and this process of oxidation is generally considered more compatible with red wines, whose complex flavours are said to be smoothed out after being exposed to air. Burgundy glass, broader than the Bordeaux glass, it has a bowl to accumulate aromas of more delicate red wines such as Pinot noir. This style of glass directs wine to the tip of the tongue, white wine glasses vary enormously in size and shape, from the delicately tapered Champagne flute, to the wide and shallow glasses used to drink Chardonnay. Different shaped glasses are used to accentuate the unique characteristics of different styles of wine, wide mouthed glasses function similarly to red wine glasses discussed above, promoting rapid oxidation which alters the flavor of the wine. White wines which are best served slightly oxidized are generally full flavored wines, for lighter, fresher styles of white wine, oxidation is less desirable as it is seen to mask the delicate nuances of the wine. To preserve a crisp, clean flavor, many white wine glasses will have a mouth, which reduces surface area and in turn. In the case of sparkling wine, such as Champagne or Asti, Champagne flutes are characterised by a long stem with a tall, narrow bowl on top. The shape is designed to keep sparkling wine desirable during its consumption, just as with wine glasses, the flute is designed to be held by the stem to help prevent the heat from the hand from warming the liquid inside