Talk:Champagne: Difference between revisions
imported>Hayford Peirce (→Soap: I think the NYT said just the contrary a couple of weeks ago) |
imported>Aleta Curry (Cups, coupes and flutes) |
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::That seems to be directly contrary to an article I read in the NYT a couple of weeks ago that bears out my own experience: a *really* clean glass will not generate as much head when pouring a beer as a glass that has already had a beer in it and been emptied (drunk). The bubbles need a little adhersion to gain traction, so to speak. Ditto for champagne, the article said. Lemme see if I can find it.... [[User:Hayford Peirce|Hayford Peirce]] 11:40, 6 September 2007 (CDT) | ::That seems to be directly contrary to an article I read in the NYT a couple of weeks ago that bears out my own experience: a *really* clean glass will not generate as much head when pouring a beer as a glass that has already had a beer in it and been emptied (drunk). The bubbles need a little adhersion to gain traction, so to speak. Ditto for champagne, the article said. Lemme see if I can find it.... [[User:Hayford Peirce|Hayford Peirce]] 11:40, 6 September 2007 (CDT) | ||
== Cups, coupes and flutes == | |||
Okay, clue me in about the "tulip-shaped" glass. | |||
I always thought that the shallow cup was the same as a coupe, and always pronounced coupe, but that it was pretentious to spell it that way, and so it's spelled "cup". | |||
I've also been led to believe that people in-the-know now use flutes--something to do with concentrating the aroma or something--so now when I go out I see flutes way more often--even at parties--well, the up-and-coming wannabies type parties, but my feeling is that most people still associate champagne with the traditional, shallow-bowl-on-a-stem glass. | |||
[[User:Aleta Curry|Aleta Curry]] 17:06, 6 September 2007 (CDT) |
Revision as of 16:06, 6 September 2007
Workgroup category or categories | Food Science Workgroup [Categories OK] |
Article status | Developing article: beyond a stub, but incomplete |
Underlinked article? | Yes |
Basic cleanup done? | Yes |
Checklist last edited by | Derek Harkness 11:12, 5 September 2007 (CDT) |
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sabrage
There are some pictures available on the reference site, but I'm trying to find some flickr ones. --Robert W King 20:32, 5 September 2007 (CDT)
Soap
Derek, is that true about the soap bit? --Robert W King 08:02, 6 September 2007 (CDT)
- Yes, see [1] and I've seen it other places. A perfectly clean glass will not produce a sparkle. The microscopic particles of dirt are required to act as a nucleus for the formation of the bubbles. The same also goes for beer. If you use soap on your beer glasses, you won't get as good a head as if you rinse the glasses in soap-less water. Derek Harkness 09:18, 6 September 2007 (CDT)
- That seems to be directly contrary to an article I read in the NYT a couple of weeks ago that bears out my own experience: a *really* clean glass will not generate as much head when pouring a beer as a glass that has already had a beer in it and been emptied (drunk). The bubbles need a little adhersion to gain traction, so to speak. Ditto for champagne, the article said. Lemme see if I can find it.... Hayford Peirce 11:40, 6 September 2007 (CDT)
Cups, coupes and flutes
Okay, clue me in about the "tulip-shaped" glass.
I always thought that the shallow cup was the same as a coupe, and always pronounced coupe, but that it was pretentious to spell it that way, and so it's spelled "cup".
I've also been led to believe that people in-the-know now use flutes--something to do with concentrating the aroma or something--so now when I go out I see flutes way more often--even at parties--well, the up-and-coming wannabies type parties, but my feeling is that most people still associate champagne with the traditional, shallow-bowl-on-a-stem glass. Aleta Curry 17:06, 6 September 2007 (CDT)
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