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8:32 AM

June 17, 2008 - Vine

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Washing Wine Glasses: From a Chore to an Art Form


No one is particularly fond of washing dishes, with many people reserving it for times when the tower of dirty dishes in the kitchen sink begins to resemble the Tower of Pisa. But, for those who have a collection of wine glasses, particularly crystal wine glasses, washing dishes correctly becomes essential in preserving the glasses ability to fully do their job.



Non-Crystal Wine Glasses


Non-crystal wine glasses are not as high maintenance as crystal wine glasses, but they still require a certain know how, knowledge on what to do for everything from using dish soap to removing a rabid wine stain that, no matter how much you yourself whine, will not come out.



Just Add Water: A simple method in wine glasses is to just add water. Rinsing the wine glasses three or four times in hot water should be enough to remove all residual wine. And, placing the wine glasses upside down on a clean cloth, when finished, will help the wine glasses in their quest to air dry.



A Touch of Soap: Adding just a drop of soap can help remove a wine glass with a stubborn wine residue. The soap used should be very mild, and the cloth used for scrubbing should be soft and sponge-like. Be sure you rinse all the soap from the glass; if the tiniest amount remains, you may find that your next glass of Merlot is as sudsy as a bottle of beer.



Use the Dishwasher: While it may seem like the modern day dishwasher is a place where wine glasses go to die, those that are not made of crystal and do not possess long stems can actually be washed in this manner. But, if you wash wine glasses in technology, don?t use very much detergent and don?t allow the dishes to be dried by heat; as soon as the dishwasher is finished rinsing, remove the wineglasses and dry them by hand.



Crystal Wine Glasses

Crystal Wine Glasses are definitely the most elegant of glasses and they know it, standing tall and acting as if they are the Holy Grail. Because of this, they require a lot of tender loving care and they need more attention than other types of dinnerware. If they don?t receive it, they will likely rebel, forfeiting their ability to enhance the taste of wine, ruining it in the process.



Crystal is porous and can absorb flavors ? particularly soapy flavors ? with relative ease. If this absorption happens, you might have a clean wine glass, but you will also have a wine glass that alters the flavor of your wine, adding in a dollop of detergent.



Use Washing Soda: Washing soda ? and baking soda works too, but not as well ? is a type of cleaning soda that is designed for use on glass in a gentle, but complete, manner. It is made to be a cleaner that won?t be absorbed by crystal. Most grocery stores sell it in the detergent aisle.



Use the Force of Lukewarm Water: Like non-crystal wine glasses, crystal wine glasses can be washed simply with water. Making sure the water is lukewarm in temperature, rinse the wine glass repeatedly. If the wine won?t come out, add just a drop of very mild detergent and gently wash with a soft cloth. Never use a steel or a wool pad, your crystal wine glasses will never speak to you again.



Don?t Use the Dishwasher: While the Maytag man would probably assert that dishwashers are safe enough for crystal wineglasses, the truth of the matter is the dishwasher can ruin the wine glass one of two ways. While one of these ways simply involves placing your wine glass in the dishwasher, allowing it to run, and then opening it up only to find that your one crystal wine glass is now several pieces of crystal wine glass, the other way a dishwasher can ruin it is by allowing detergent to bake into the crystal. This baking causes the wine glass to cloud, ruining it and refuting the old ?crystal clear? saying.



Place Over Boiling Water: The experts at the Riedel Wine Glass Company suggest that to make your crystal wine glass really shine, hold the glass over a pot of boiling water, allowing the steam to cover it. Once this ?steam bath? is finished, simply dry the wine glasses with a linen towel.



Taking care of dinnerware can be no fun: the easily aggravated wine drinker may simply refuse to give their dinnerware proper care, telling their wine collection to kiss their glass. But, taking proper care of wine glasses is elemental in making sure the wine glasses hold their ability to add to wine?s elegance, never losing their edge and beating a regular old cup by a stem.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.



A Short Vine Summary

Washing Wine Glasses: From a Chore to an Art Form


No one is particularly fond of washing dishes, with many people reserving it for times when the tower of dirty dishes in the kitchen sink begins to re...


Click Here to Read More About Wine ...

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1:34 PM

Producing such informative sentences on Wine Vino was not an overnight achievement. Lots of hard work and sweat was also put in it.

Today's Wine Vino Article

Selecting the Right Ingredients for Home-Made Wine


Tips for choosing the best home-made wine ingredients:

Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely to harm a brew. In the case of larger fruits such as plums, the doubtful ones should be taken out.

The choice of roots (beetroot, parsnips, etc.) for wine-making purposes should not be dismissed so readily. The best, (or even the only) roots suitable for wine-making are those that are old and shriveled. Parsnips that have been stored throughout the winter or left in the soil are at their best for our purpose in March, as are old potatoes purchased in June when the new ones are coming in. They are ideal if they are well shriveled and/or sprouting. (Be sure to break off the roots before using them.)

These old roots contain less starch than the fresher ones, and we do not want starch in wines because it slows down the clearing process. Besides this, when old roots are used, they flavor the wine less, and it is not in the least bit earthy.

It is a mistake to believe that using additional ingredients, (such as less water, or more sugar/yeast), than is indicated in the recipes, will produce a more potent wine. The strength of wine is decided by the volume of alcohol in which the yeast can live and continue to do its work, and not on the quantity of any ingredients. Too much sugar makes the wine far too sweet. More yeast makes no difference at all, simply because it cannot make more alcohol than it can live in. Age makes very little difference to the alcohol content of wines. Too many ingredients will produce a liquid of too high a specific gravity and a liquid containing too many solids per part of water, (in other words a liquid which is too thick) and this will take a very long time to clear.

Because of this, you should never use more ingredients than the recipe indicates.

About Straining:

Fine muslin is best for straining mixtures produced when making root wines. Tie one piece on the tub - allowing sufficient sag - and place a second piece over this.

This top piece containing the solids can be lifted off without letting them fall into the brew. Jelly bags or similar things made of suitable material are needed for fruit juices, as will be seen in the recipes.

About Sugar & Yeast:

You should always use white sugar, and make certain that all the sugar is dissolved before adding anything (like wheat or raisins) to the brew. If all the sugar is not dissolved, the yeast might not ferment properly & some of the sugar could settle in the form of syrup and be left in the lees when they are thrown away. As a result of this, the wine could turn out quite sharp. With a lot of other ingredients in the brew, it is quite impossible to tell whether all the sugar is dissolved or not.

Baker's yeast is all we need during this stage. This can be purchased at your local bakery. Yeast is added at the rate of one ounce per 1, 2 or 3 gallons.

Do not add the yeast too early...as a temperature well below boiling point will destroy the yeast organism and fermentation will not take place.





About The Author


James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!



A Short Wine Vino Summary

Selecting the Right Ingredients for Home-Made Wine


Tips for choosing the best home-made wine ingredients:
Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely ...


Click Here to Read More About Wine ...

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Price: 24.90 USD




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