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Drinking glasses, whether for water, wine, a cocktail or any other beverage, are an essential part of our tables. However, not all glassware is the same and not all glasses have the same purpose. Apart from their visual aspects, drinking glasses play an essential role in tasting. Their shape, size or even the material used can have an impact on the development of aromas and the sensations on the palate. Learn more about the different types of drinking glasses, their history and uses. The history of the martini glass The martini glass has become iconic, thanks in part to the martini cocktail history and its distinctive silhouette, and is now associated with sophistication and style... often attributed to the famous British secret service agent James Bond! Created in the 19th century, this glass was first simply called a "cocktail glass". During the 1920s, at the time of Prohibition in the United States, it became exceedingly popular because of its style, but above all because it could be quickly and discreetly discarded during surprise searches in clandestine bars. The unique looking glass was later categorized as a "martini glass" to reflect its signature drink, the Martini cocktail. The martini glass offers many advantages for this type of cocktail. Its small capacity makes it ideal for enjoying strong alcoholic cocktails. Another advantage is the good thermal insulation provided by the long stem. This encourages a grip that will not affect the temperature of the cocktail. Finally, its wide rim effectively diffuses the aromas and its large surface area causes tension in the glass which allows the bouquet of the spirits to be released efficiently. Find the perfect martini glass The goblet and the flute for champagne tasting Many legends have it that the champagne glass was modeled after the bosom of Marie Antoinette, Queen of France under Louis XIV or the Countess of Pompadour, aristocrat and mistress of King Louis XV. In fact, the champagne glass as we know it would have been created in England in 1663, a century before the French aristocrats. The goblet is a unique type of drinking glass with a shape that allows carbon dioxide to escape more quickly, a desired effect in this era to reduce bubbles in the drink. Since then, customs have changed and so have the glasses! The champagne flute first appeared in the 1930s. This much narrower type of drinking glass was, according to wine lovers, better suited to the tasting of the champagne of the time, which was drier than the previous era. The shape of the flute, having less surface area exposed to the air, limits the loss of bubbles and consequently the drink’s aromas. Today, the shape of the flute continues to evolve towards a more rounded shape that is closer to traditional wine glasses, also known as tulip glasses. Shop our champagne glassware The cognac glass: a history dating back to Ancient Rome The cognac glass is a special type of drinking glass shaped like a balloon on a short stem. It has changed somewhat over time to better adapt to its signature beverage, cognac, and offer a better tasting experience. Its shape has evolved to provide a better grip, allowing the beverage to be slightly warmed for optimal release of alcohol and aromas. It has been used since Roman times in its simplest form and is therefore an improved version of the commonly used cup of the time. The round shape of the glass ensures a deep inhalation of the liquor during tasting. This shape, whether the glass is small or large, awakens the senses, from touch to taste, sight and smell. This is why this type of drinking glass is still used today when tasting brandy, Armagnac and Cognac. Some connoisseurs prefer tasting in a tulip glass, which is less round and above all more flared at the top for a sharper direction of the aromas on the palate during tasting. Moreover, its high stem prevents the cognac from warming up when you hold it in your hand, as it should be served at room temperature. Its round shape also allows for good aeration while intensifying the aromas at the top of the glass. Shop Our cognac glasses The Glencairn glass, specifically designed for whisky The Glencairn glass, now a big favourite among whisky lovers, made its appearance long after the other types of drinking glasses. It was only created in 2001, by the Scottish-based company Glencairn Crystal Ltd. The aim was to market a glass created specifically for whisky tasting. According to Glencairn and its director Raymond Davidson, it was high time to make a glass worthy of this beverage available to the general public. The shape of the glass is remarkably similar to the tulip glass, called a Nosing glass, which was then used in Scotland's whisky laboratories. With the help of master blenders from the 5 biggest distilleries in Scotland, the design of the Glencairn glass was finalized. Its open and easy drinking allows the aromas to travel easily to the nose during tasting. Its wide and solid base offers easy handling and its rounded shape allows good aeration and a clear view of the whisky's colour. In 2006, this type of glass won the Queen's Award for Enterprise, which rewards companies for innovation, international development and commitment to sustainable development. The Glencairn glass can now be found in all the distilleries in Scotland and Ireland, as well as most of those in America. Whisky finally has its own glass! elevate your drinking experience with a whisky glass Choosing the right drinking glass for your beverage The different types of drinking glasses are not a marketing gimmick aimed at pushing consumers to acquire more and more glasses, but rather a genuine desire to offer the best possible tasting experience. If you want to get the most out of the aromas of your beverage, it is highly recommended to use the appropriate glass. Simply tasting the same wine in differently shaped glasses will be enough to convince you. Have we piqued your curiosity? Contact us now! The Vinum Design team will be pleased to guide you through the wonderful world of glasses and tableware that will enhance your knowledge and improve your tasting experience. Shop now

What does a carafe do? Do all carafes serve the same purpose? Which carafe is best suited to my favorite wines? These are all questions that come to mind when we think about buying a carafe. They are also questions that our sales consultants at Vinum often hear, which is why the Vinum team has decided to dedicate this post to carafes of all kinds. They can be small or large, round or square, made of crystal or glass, and even take on shapes as original as a work of art. First of all, it is important to know that there are several types of carafes, all of which have a very specific function. The first type of carafe is used to oxidize the wine, whether it is a white or red wine, while the second is rather used for decanting, i.e. the separation of sediments deposited at the bottom of a bottle of older wine. Finally, you also have spirit carafes. The decanter: a type of carafe used to serve an older wine The decanter is useful when opening bottles of old wine. Unlike other types of carafes, the decanter is not used to oxygenate a wine, but rather to remove sediment that has formed in the bottle throughout its aging process. Decanting is only done shortly before serving an old wine, as the purpose is not to aerate it. On the contrary, care must be taken not to over-oxygenate this type of wine, as it will evolve rapidly once opened. Prolonged exposure to air can even damage its aromas. Use with caution! The decanter has a "duck" shape, which makes it easier to use because it is naturally tilted. Purists will place their bottle in front of a light source (candle), which will allow them to see the deposits in the shoulder of the bottle more easily. This will help them avoid pouring deposits into the decanter. Discover our wide range of wine and spirit carafes The carafe used to aerate wine The carafe used to aerate wine is available in different styles. Each wine glass company generally has its own line of carafes, sometimes going so far as to create one carafe per collection in order to maintain a similar aesthetic. However, regardless of style, all of these carafes serve the same purpose: to eliminate reduction aromas, to soften tannins (in the case of red wines), to release sulphur odours and volatile acidity, in short, to "open" the wine and prepare it for consumption. Often used when opening young wines, the carafe will allow the wine to let out its real aromas and the best version of its structure. Aeration is done in three key stages. Pour the wine into the carafe. You want to pour by aiming at the inside wall of the carafe, because the wine must be in contact with the air as much as possible while transferring. Allow the wine to aerate for about 30 minutes. The waiting time varies according to the surface area of the carafe. The larger the carafe, the shorter the waiting time. Pour the wine into a glass. Again, when pouring wine into the glass, you want to aim for the side of the glass for complete aeration. Reading step 2, one might think that the best carafe will be the biggest, with a larger aeration surface. However, you also have to think about the practical side of your carafe. It is important to be comfortable with the one you use. You should pick it up, handle it and test it before you buy it. You also need to think about cleaning and storing it, as well as where it will be placed on the table. A smaller carafe can be much more convenient to handle if you're not used to manipulating glassware or if you have smaller hands. A small carafe will also be easier to store in cupboards or place on the table without cluttering up the guests. An extra 5 minutes of waiting time will compensate for the smaller ventilation surface. The white wine carafe A white wine carafe has the same role as a normal carafe, and one can often substitute the other. The big difference is that a carafe for white wine will have features that allow temperature management. Indeed, in order not to let the wine warm up throughout the meal, we have to think about keeping it fresh. Some white wine carafes will therefore have a cooling rod in the center, while others will be in two parts, allowing the addition of ice cubes in one of the parts. Others will simply be taller so that they are wide enough to fit in an ice bucket. This is often what restaurateurs prefer. The raw material of the carafe Carafes have different qualities depending on their raw material. This will not affect the aeration of the wine itself, as the principle of the process remains the same. On the other hand, the finesse of a mouth-blown crystal will reflect the colours of the wine much more elegantly than a glass carafe will. The glass carafe, however, will be much stronger, which makes it a good option for clumsier users. In between those two materials is lead glass, which is clear and pure while being more solid than crystal. We often turn to this material for an affordable and solid carafe with a pleasant texture and transparency. The spirit carafe Since the introduction of TV shows such as "Mad Man", there has been a resurgence in the demand for spirit carafes. These are a wonderful tool for serving spirits, especially whisky. Often clear and lightly chiselled, they give the connoisseur a better view of the colour of the spirit. However, they are not recommended for long-term storage, as the spirit will tend to fade when kept for several weeks in a carafe. As you do not want to aerate a spirit, the carafe remains a serving tool and will not have a short-term impact on the drink. Wine and spirit carafes, much more than simple jugs No matter what your intentions are, remember that it is relevant for anyone to use a carafe, whether you are an expert or a novice. Don't forget that it's always a good idea to purchase certain tools along with your carafe for its maintenance. For drying, you need a carafe dryer. As for cleaning, you have several options: cleaning beads, a magnetic brush, a regular brush, etc. If you wish to buy or offer someone a carafe, you can find the one you need on our site. Don't hesitate to visit one of our shops for expert advice! shop now

Every wine lover has wondered how wine is made. The winemaking process involves several crucial steps, from the grape on the vine to the drink in the bottle. Throughout the entire process of winemaking, the in-depth expertise of professionals such as the winemaker, oenologist, cellar master, sommelier and sometimes even the wine merchant is required. Each of them contributes their savoir-faire and passion to make a unique wine. This is the hallmark of great wines! Discover the key stages of vinification to better understand how wine is made. Winemaking starts with the harvest As we know, grapes are the main ingredient in wine. Harvesting takes place when the fruit has reached the desired ripeness, that is, when its sugars and acidity have stabilized. This period is commonly known as the harvest season. While in Europe, the harvest begins in September or October, in the southern hemisphere it is more likely to take place around March or April. The starting date of the harvest changes depending on several factors, namely altitude, climate, production area, grape variety, desired maturity, or the type of wine sought. In France, once this date has been determined, the town councils of wine-growing regions publish a harvest ban that authorizes the harvesting of the grapes. Nowadays, this ban often means a big winegrower's festival in the village. In the majority of cases, the harvest is done by a harvesting machine, however it can still be done by hand. This is the case in the Beaujolais region, where combine harvesters are forbidden, since they tend to burst the berries, which is not approved for the production of Beaujolais appellations, which need their whole fruit for the type of winemaking used afterwards. The important and crucial vinification stage In winemaking, the vinification stage is the process of transforming grape juice into wine. Many factors are decisive at this stage. Depending on the crushing, de-stemming, pressing, maceration or even the chosen alcoholic fermentation, the wine will either be white, red or rosé, sparkling or still, dry or sweet. The winemaker's experience and craftsmanship are therefore essential at this stage. From fruit to juice Destemming, which is not done systematically, consists of separating the berries from the stalk, i.e. the backbone of the bunch. If this is kept, it accentuates the tannins of the wine. Next, the skins of the grapes are broken by crushing. In the past, this stage of winemaking was done with the feet. Nowadays, mechanical crushing and destemming machines do the work. From juice to wine Depending on the type of wine, the steps of pressing, maceration and alcoholic fermentation* follow one another in a different order. Certain other actions may be included, such as pumping over or punching down to reinfuse the must with the marc (the solid elements); settling to remove the solid elements from the must, and sometimes even adding sulphite to protect certain wines from unwanted oxidation. There is also carbonic maceration, which consists of keeping the bunches whole and placing them in a vat filled with carbon dioxide gas. This process is used in the Beaujolais region and brings characteristic aromas and a certain suppleness to the wine. Wine maturing for a unique character An important step in the winemaking process is the maturing process. This differs tremendously from one product to another. Wines like Beaujolais Nouveau, which have had a marketing date for decades (the third Thursday in November, regardless of harvest time!), sometimes only have a month and a half to go through all the steps of the winemaking process. This is a very short period of time, which means that the wines will not have time to age before bottling and consumption. Consequently, some wines will be placed in stainless steel vats or barrels, sometimes a little of both, in order to develop new aromas and let the structure evolve to get as close as possible to the desired character. Some wines can be left to mature for several months, or even several years. Wine can be blended before or after maturing and will be filtered and sulphited, if necessary, one last time before bottling. Bottling: the final stage in winemaking? We might think that bottling is the last stage in winemaking, however, wine will continue to evolve in the bottle, hence the importance of conservation. Some appellations even ensure bottle ageing before marketing, since the wine will then have reached the desired character and will be ready to drink. In the Rioja region, we find several of these appellations such as Crianza (1 year in barrel, 1 year in bottle), Reserva (1 year in barrel, 2 years in bottle) and Gran Reserva (2 years in barrel, 3 years in bottle). These mentions are a proof of controlled ageing. Let's all take a moment to reflect on this work the next time we pull the cork out of a beautiful bottle! If you would like expert advice on anything to do with wines and spirits, please contact our team. Happy tasting! Looking for the best Wine Accessories? Visit our shop * Alcoholic fermentation: in winemaking, alcoholic fermentation aims at converting sugars into alcohol using yeast. The grape must, more commonly known as the juice, is then transformed into wine.

Looking for the perfect wine for your next dinner? Here are a few tips to help you guide your choices in order to make the perfect food and wine pairing.