This is perhaps one of the questions that most troubles wine lovers or the ones who are simply about to prepare an important dinner and want everything to be perfect. Many people also think a “wrong” glass can “ruin” the quality of a wine. A clarification is in order: wine is always the same and the quality of its content certainly does not depend on the container. However it is also true that a “right” glass is capable of exalting the potentialities of a wine and of favoring a wider and more pleasing perception. This is because the shape of a glass, its width, its “measures” are capable of holding and releasing aromas and to tell, therefore, the whole story behind a label.
In order to choose the right glass for wine tasting, here are some fundamental principles:
1. For white wines.
In case of white and rose wines, it is better to opt for a glass having more capacity, maybe having a medium size and an almost round shape. In fact, this is the container capable of better oxygenating and exalting the bouquet of great white wines. In case of younger wines, it is better to opt for glasses having a more elongated shape and a narrow opening, in order to allow aromas to persist longer in the perception of the nose.
2. For red wines.
For red wines, instead, it is good to choose one that allows a higher oxygenation. The older the wine is, the wider will have to be the “belly” of the glass containing it, with a mouth that slightly widens towards the outside.
3. For sparkling wines.
For sparkling wines, whereas in the past it was preferred to admire bubbles and for this reason it was chosen the famous “flute”, with its characteristic elongated and narrow shape, nowadays it is more about enjoying wine’s aromas, and therefore it is suggested to use a tulip, which is not obviously a flower, but a glass defined as “Franciacorta model”. This glass allows the appreciation of the dance of bubbles as well as the aromas of wine, thanks to the opening which is slightly widened at the top.
4. The stem of the glass.
The stem of the glass is an essential component for the tasting of wine. As a matter of fact, it not only gives the glass a more elegant and slender shape, but it is also capable of exalting the color, bubbles and aromas of the wine, as well as not touching the glass with the hand, which would make wine’s temperature increase, therefore compromising its enjoyability.
5. The material of the glass.
In order to taste wine at its best, the glass must be made of crystal, transparent, thin, perfectly dry and clean. It must not be colored, nor must it have any writing or decoration, in order to make the tasting experience complete and perfect both from a chromatic and aromatic point of view.
A spring recipe, typical of the south and easy to prepare, are the “fagiolini alla pugliese”, a tasty side dish of the regional tradition, which is part of the so called “piatti poveri” (poor dishes), very appreciated.
Green beans are a vegetable of the season and they are well suited for many recipes, in particular to accompany sauces with fresh homemade pasta, seasoned with goat cheese.
Green beans “alla pugliese” are prepared by boiling green beans in salted water and then sautéing them in a pan with a sauce of peeled tomatoes, flavored with oil, garlic, hot pepper and parsley.
- 1 kg green beans
- 2 garlic cloves
- 5 tablespoons of Vetrère extra virgin olive oil
- 1 fresh chili pepper
- Fine salt to taste
- 2 tablespoons chopped fresh parsley
- 450 g. of peeled tomatoes
To prepare Apulian style green beans, just follow these simple steps:
- 1. blunt the green beans, removing any filaments and wash them in cold water, drain and boil in salted water for 20 minutes;
- 2. in the meantime, chop the parsley leaves and pass the peeled tomatoes through a vegetable mill;
- 3. fry for a few minutes, in a pan with extra virgin olive oil, the crushed garlic and the fresh seedless chilli pepper;
- 4. add the sieved peeled tomatoes and, after a few minutes of cooking over high heat, add the green beans, leaving them to cook for another 5 minutes;
- 5. turn off the heat, add the parsley and serve.