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Types of glasses

Figure 1: straight shape

Figure 2: Tulip shape

Figure 3: Apple shape

Figure 4: flared shape

The least expensive form of drinking glass to produce is pressed glass. In pressed glasses the molten glass is either pressed into a mould or blown. If the mould consists of several parts, seams may result. Pressed glasses are manufactured on an industrial scale nowadays. The glass material is generally thick and is thus suitable for dish-washers More noble and more expensive are hand-blown glasses. Materials for the production of glasses are simple glass, crystal glass or lead crystal glass. Crystal glass contains metal oxide or metal ion additives, and lead crystal glass is blended with lead oxide. Crystal and lead crystal glass are notable for their display of colour when exposed to light. The lead-rich rhinestone crystal, which was invented by Strasser in 1790, almost matches the refractive power of diamonds.

Shapes of glass

There are various basic shapes which have been and are still being changed over time. Goblets are glasses with a base, a stem and a bowl. The shape of the bowl itself varies, it can have vertical sides (see Figure 1), it can be tapered towards the top (a tulip shape, Figure 2), it can be bulging in the middle (an apple shape, see Figure 3) or be drawn out at the edge (a flared shape, Figure 4).
Bowls also have a base and a stem, but the cup section is in the shape of a bowl (Figure 13).
Tumblers neither have a base nor a stem but often have a thicker bottom section (Figure 14).
However, in the case of footed tumblers, the tumbler stands directly on the base and has no stem.

Taste

But why do these various shapes and forms of glass exist? In order to answer this question, it is necessary to examine how our sense of taste functions. We can only determine four senses of taste with our tongue: sweet, sour, salty and bitter. We experience a sweet taste with the tip of our tongue, sour and salty at the sides and bitter with the rear section of our tongue. We smell all other forms of taste and this is why we can hardly sense the difference between an apple and an onion when we have our nose closed. In addition, we sense the temperature and condition of a drink with the tongue.

The correct glass for every drink

A glass does not bring about miracles, but it can make the positive characteristics of a drink easier to sense and also maintain them. Colourless glasses, for instance, enable us to see the colour and condition of a wine. Glasses which tape towards the top ensure that the smell of a drink remains in the glass and that it does not dissipate so quickly and thus the full aroma can be sensed (or smelled).
A thin-walled glass very quickly takes on the temperature of the drink and not vice-versa. Some red wines require a large surface area in order to display their aroma and this is achieved by a large glass (Figure 5). White wine is drunk at a cooler temperature than red wine which is why these glasses are smaller and the wine does not stand for so long in the glass (Figures 6 and 7).
Some kinds of whisky (such as bourbon, blended types) are drunk with ice and for these a small tumbler (see Figure 15) is suitable; it has a thick base, which retains the cold, and sufficient space for ice cubes. Malt or single malt whiskies, on the other hand, are more usually drunk from smaller glasses and without ice (Figures 16 and 17). Water can be served in glasses with a stem or in tumblers, the choice depends on the occasion: a glass with a stem is more suited for a festively decorated table than a tumbler. Soft drinks are usually served in a larger tumbler. At this point it should be mentioned that glasses which are to be used for the serving of on-tap drinks (such as draught beer or part-servings from a larger container) must be marked with a measuring line.

When all these things have been taken into consideration, the selection of a glass for beverages still relates very much to personal taste and fashion (In the mobile view the pictures are hidden).

Figure 5: Red wine glass	Figure 6: White wine glass	Figure 7: White wine glass
Figure 8: Beer glass	Figure 9: Beer flute	Figure 10: Beer goblet
Figure 11: Beer mug (0.3 l)	Figure 12: Champagne flute	Figure 13: Champagne bowl
Figure 14: large tumbler	Figure 15: small tumbler	Figure 16: Nosing glass
Figure 17: Malt whisky glass	Figure 18: Sherry glass	Figure 19: Grappa glass
Figure 20: Liqueur glass	Figure 21: Ouzo glass

References

Frühes Pressglas 1830-1860
Gläser für Single Malt Whisky
Gesetz zur Kennzeichnung von Bleikristall und Kristallglas (Kristallglaskennzeichnungsgesetz)
Das weingerechte Trinkglas
Siegel, Lenger, Stickler, Gutmayer, Service: Die Grundlagen, 2006
Mörike, Betz, Mergenthaler, Biologie des Menschen, 1991
Anna Knon, Das Manustriptum Haushaltsbuch, 2002
E. Dennert (Hrsg), Dennert's Konversationslexikon, 1910

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