For the wine hobbyist who loves to learn about wines and who travels to wineries and partakes of the offerings in their tasting room to discover new fantastic vintages, on certain occasions they end up with a second, favorable hobby. The other hobby is accumulating stunning stemware that seems to put a specialized touch on serving those treasured wines to friends as well as family throughout special gatherings. To help protect and properly exhibit the glassware, wine glass racks are a tremendous investment.

Fast and Easy Access

Wine racks made out of glass also provide available access to the stemware whenever the time is right to drink one of your preferred wines, or celebrate a special moment. In addition to furnishing a way to display the wine glasses and keeping them within easy reach, they also are designed to help keep the glasses safe as well as secure from accidents and harm.

As with just about any type of accessory for the home today, there are a number of materials from which wine glass racks can be constructed from. Decorative iron and metal are both popular, as are various types of wood. In the majority of cases, the wine glass rack is designed to be decorative, but not too flamboyant since it should function as a showcase and not dwarf the glass stemware.

Acrylic Wine Racks

Acrylic is a material that has as of late been presented for wine racks. An acrylic stemware rack has a tendency to bring a more modern feel to the decor than either the metal or wood racks do. Ordinarily the acrylic racks are more streamlined and fit in best with a modern-day style. Acrylic racks are also very long-lasting and can be used in numerous settings, even for outdoor entertaining.

Quite often glass wine racks are connected to a wine storage rack which helps in adding function to the piece. You can also select a wine glass rack that has been designed as a accompanying piece to the wine rack so that both pieces can be utilized together in the same interior decoration. When constructed as two separate units, there is more flexibility for arrangement which can be particularly helpful in small spaces.

Space Saving Designs

There are glass wine racks that are designed to be set up under an existing shelf or cabinet, which is an additional option that is really popular for wine lovers who are working with restricted space. A wine glass rack that is mounted under a cabinet makes superior use of space in a kitchen that is commonly otherwise wasted. This placement can also add additional sparkle to the kitchen, with such a display of pleasing glassware.

One unexpected way that some individuals use glass wine racks is to entirely change the look and feel of the decor in the kitchen where they are being displayed. By merely displaying colored wine glasses rather than clear stemware, you can shift the whole tone of the kitchen to match a holiday or a special social occasion.

In addition to the wine glass racks that are intended to present your stemware collection, there are also smaller racks that are table-top size and accommodate just a few glasses. The majority of the time these are used to dry your wine glasses after they have been washed and before returning them to the decorative glass rack.

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine wine. If you would like to learn more go to Nappa Valley Wine Country Tours advice and at Italian Wine Day Tours tips.

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A wine cellar rack allows any wine lover to have a lot of wine in their home. Usually wine racks are wall mounted, even though they can be stacked as well. They differ in size, and can hold from 10-300 bottles of wine. Depending on you and how many bottles you actually need, you will want to choose carefully.

The best thing about wine cellar racks is that they are customizable. You can fit them however you want to, or what looks best in your cellar. Wine cellar racks will allow you to make space in any part of your home for all your bottles. The only thing you have to do is set up the racks and start storing and aging your wine.

Every wine bottle no matter what brand how old, they need to be stored properly to maintain their original taste and textures. Those few who know wine, know that best and easiest ways to store the wine is on their side. When using a wine rack, you will have the choice of storing them separately or all together. Installing wine racks in a cellar is the most effective way to store wine these days for the best taste and quality.

Wine cellar racks are essential in the way of storing wine over time. With the wine being stored on its side, the sediments that will soon settle will settle throughout the wine, which helps preserve more of the original flavor. Also helping to store the wine it will keep the cork and label safe and undisturbed.

Unlike any other form of wine storage, wine racks will work with any home, and they are made very affordable for most. They are made with detailed instructions, they very easy to put together, and include everything you need to start storing all your favorite wines. You can also get a variety of colors, sizes and heights. To the contrary of what you may think, wine racks do not take up a lot of room in your home. After all youre storing them on their sides if you were to store them upright they would take up much more room in your home.

These days wine racks are not only used commercially but in homes too. After all they are sold to large makers, individual wine lovers are to use them as well as they may have many different types of wine as well. You can locate these racks at local stores or lumber stores. They are not very expensive at all and you could probably make your own racks for cheaper than buying them, though they will give you more storage then needed. No matter how much more space you have in your home wine racks are space friendly and can store your wine with perfection. Storing your wine is essential when you have large amounts of wine in boxes and such that need to be stored properly on racks. So go find the rack for you or you might even want to just build your own to the look of your home.

Gregg Hall is an author living in Navarre Beach, Florida. Find more about wine as well as personalized wine bottles at http://www.winebottlespersonalized.com

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Tannat red wine produces wine tasting notes of red fruits and spices with an intense cherry red color and purplish tint.

Why the Uruguayan Tannat is different to the French Tannat wine?

The wine making process in Uruguay changed when the Tannat wine grape was introduced at the end of 19th century from Madiran, France since this type of wine was carefully developed and improved till today. Nowadays, Uruguay is the only wine Country of the world that produces important quantities of Tannat wine grapes.

In the natural process of the red wine maturing a micro-oxygenation technique is a complement to soften Tannat red wines with special results. The micro-oxygenation introduces oxygen into the wine, in a controlled way, giving a balance in the tannins of the Tannat red wines. The result is a varietal Uruguayan Tannat red wine with its own personality, softer than the French Tannat wine.

Uruguayan Tannat fine wine by itself or blended with other red wines like Merlot, Cabernet Sauvignon, Cabernet Franc and Shiraz allows fine wines where the Tannat contributes with its robust style, body and richness of tannins.

The benefits of drinking red wine for the health are well known but they are increased, in an important way, with the Tannat red wines. If you drink with moderation a Tannat red wine you obtain, derived from the Tannat grapes, a high concentration of tannins and polyphenols that help to protect your heart health and blood vessels.

For a wine enthusiast, a food and wine pairing of a Tannat wine bottle is ideal with grilled and broiled red meats, lamb, chicken, and roast duck. In the wine and cheese area, the Tannat wine charm goes with strong and well matured cheeses.

As a general tasting note, Tannat red wine is best paired with strongly flavored dishes.

Discover the fine wines from Uruguay with international awards in wine tasting. To learn more about the Tannat red wine, the pairing of this type of wine and food, its quality, visit http://www.mercosurexport.4t.com/tannat_red_wines_from_uruguay.htm

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Umbria lies smack dab in the middle of Italy. The countryside is unspoiled and dotted with medieval churches. Its fairly gentle terrain is composed of hills, valleys, and small mountains. Umbria is the only region of Italy with neither a seacoast nor a foreign border. But it has lakes, rivers, and even a waterfall. It is known as the green valley of Italy. In spite of this name, until a few decades ago Umbria kept losing population to the more highly industrial north. Its total population is about 830 thousand.

Umbria was settled by the Umbri, perhaps the first inhabitants of Italy. They were forced into the mountains by the Etruscans, who were conquered by the Romans and then the Lombards. The poet Dante considered it the most violent part of Italy.

Umbria is particularly known for pork, dried pasta, and both black and white truffles. It also produces specialty breads and a wide variety of vegetables and meats. Fish and eels from the Tiber River and Lake Trasimeno abound. Cheeses include Pecorino Toscano, reviewed below.

Umbrias capital is Perugia, a beautiful medieval city with a population of 150 thousand. Among other things Perugia is known for chocolates and Italian as a second language classes. Another famous Umbrian city is Assisi, the home of St. Francis of Assisi.

Umbria devotes about 41 thousand acres to grapevines, it ranks 15th among the 20 Italian regions. Its total annual wine production is about 19.5 million gallons, giving it a 16th place. About 58% of the wine production is white, leaving 42% for red. The region produces 11 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of

Controlled Origin, presumably a high-quality wine, and 2 DOCG red wines, Montefalco Sagrantino and Torgiano Rosso. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior.

About 30% of Umbrian wine carries the DOC or DOCG designation. Umbria is home to about thirty major and secondary grape varieties, about two thirds white.

Widely grown international white grape varieties include Chardonnay and Trebbiano. The best known strictly Italian white variety is Grechetto, used in the its flagship Orvieto DOC wines.

Widely grown international red grape varieties include Cabernet Sauvignon, Gamay, and Merlot. The best known Italian red variety is Sangiovese, now grown elsewhere such as in California.

Before we review the Umbrian wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Zuppa di Lenticchie di Castelluccio, Castelluccio Lentil Soup, which with local bread can be a meal in itself.

Later try Porchetta alla Perugina, Roasted Suckling Pig with Wild Fennel, Rosemary, and Garlic.
For dessert indulge yourself with Serpentone delle Monache di Perugia, Nut and Fruit Snake of the Capucin Nuns.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Lungaraotti Pinot Grigio 2004 12% about $12

I havent always been happy with Italian Pinot Grigio, or for that matter with non-Italian Pinot Gris. These wines often are weak. However, I thought that this particular Pinot Grigio was a fine wine for its price when it accompanied the right food. The sales literature suggested that this light-bodied, vivid, and balanced wine would be a great match for antipasti. My mistake was pairing it with non-imported antipasti, really more of a mediocre relish, which overpowered the wine. I later tried this wine with cold barbecued chicken in a moderately spicy Thai sauce and was quite pleased. Its citrus flavors really shone. I could taste this wines subtle complexity.

Pecorino Toscano is a sheeps milk cheese that has been made in Tuscany and neighboring Umbria for thousands of years. Soft Pecorino Toscano is white with a tinge of yellow, while semi-hard Pecorino Toscano is pale yellow. It is moderately strong smelling and has a complex nutty flavor. I thought that it blended very nicely into the wine.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com

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I turned 21 in 1999, decades after the Roaring Twenties. Because of this, I can honestly say that I dont know what Prohibition feels like. I can only compare it to an empty keg at a raging party or that feeling I got one night of high school when I watched a disgruntled bouncer cut up my beloved fake ID. I, like most of us, became of age in an era when wine was freely flowing, beer was always on tap, and every teenager counted the days until their 21st birthday.

Those who were born at the beginning of the 19th Century, however, werent so lucky. In an era marked by pandemic flu and a world war, an era where drinking was not only used for pleasure but also used as a much needed escape from reality, Prohibition entered the picture.

Like an unwelcome patron who pulls up a stool at the local bar, saloon owners and alcohol lovers in America took one look at Prohibition and said, We dont want any. But, it wasnt the common mans decision and, as beer fell to tears, whiskey winced, and cases of Merlot wined, Prohibition began on January 16th, 1920 when the 18th Amendment took effect, illegalizing the production, transportation, and sale of alcohol.

There were red flags against Prohibition from the start anything the KKK fervently advocates is probably not the best idea and Prohibition, in the end, did little more than increase alcohol consumption and pave the way for organized crime. Fourteen years later, in December of 1933, Prohibition was repealed by the 21st Amendment, leaving many Americans to raise their glasses to lawmakers for the first time in over a decade.

The Volstead Act
During Prohibition, wine was treated a little differently than other types of alcohol, it was as if a bottle of Cabernet slipped the government a twenty and winked in a way that meant, shhkeep a cork on it. This was due to the Volstead Act. Passed in the year before Prohibition began, it gave federal agents the ability to investigate and prosecute anyone caught in violation of Prohibitions liquor laws. However, wines used for sacramental purposes were exempt under this act, allowing wine to slip through the cracks where beer was too thick to seep.

Because of this act, limited amounts of wine were able to be made both at home and in wineries. Yet, those made in wineries were only available for purchase through warehouses owned and monitored by the government. Wine was also only allowed to be purchased for use in religious ceremonies, particularly mass. However, these rules didnt keep wine drinkers from only using wine for legal purposes: a conceptual wine opener, the Volstead Act provided a window of opportunity; one drinkers were quick to go through.

A study performed in 1925, during the heart of Prohibition, found that demand for sacramental wine increased by 800,000 gallons in a two year period. Perhaps this demand was being legitimately made by church goers Prohibition brought out a religious revival of its own but its far more likely that people were purchasing sacramental wine for other uses. Just like the old saying there are no Atheists in a foxhole, there are no Atheists in Prohibition when religious wines are legal.

The Wineries
Even though Prohibition increased the consumption of wine by nearly 100 percent as illegalizing anything will often do - many wineries were forced to close their doors. For those who didnt make sacramental wines, it was hard to get around the law and the grapes of wrath set in like no other time in history. Because of this, prohibition drastically changed the grape industry, placing grapes everywhere out of a job. The wineries that survived this era did so in part by transforming their grapes from wine-making grapes to grapes that served non-alcoholic purposes, such as Concord grapes used to make raisins, grape juice, and jam.

The grape industry of California, in particular, was saved by the Volstead Act, which allowed fermented fruit juices to be produced at home, giving wineries a reason to stay open. While this was intended to save the vinegar industry for American farmers, it also gave California wineries a way to break Prohibition rules. Those manning the wineries began producing a grape jelly called Vine-go, a jelly that, with the addition of water, would ferment into strong wine in roughly two months.

The Wine Itself
As Prohibition swept the nation, and people everywhere began making beer, whiskey, and wine in their houses, the quality of liquor greatly suffered. Novices of brewing and mixing suddenly were forced into expert status. While some people made liquor that was so strong it left people permanently blind or paralyzed, wine wasnt quite as dangerous.

While wine didnt take away a persons ability to walk or ability to see, it did take away some peoples ability to truly appreciate fine wine. This was because, during this era, fine wine wasnt so fine after all.

Having built an elegant reputation that went back to Biblical times, Prohibition made wine a little less sophisticated and a little more spontaneous. While previously produced by people renown for viniculture knowledge, wine during Prohibition was often made by people who knew nothing about wine, other than that they wanted to drink it. This, naturally, resulted in wines of inferior taste: it wasnt the taste, after all, that many homemade wine makers were pursuing.

As Prohibition drew to a close, wineries that had stockpiled wine over the previous fourteen years were able to quench the thirst of some of the parched nation. However, since so many wineries had closed down and others had converted from wine-making grapes to other types of grapes, the wine industry took years to rebound. During this time of recovery, wines were continually made with less quality, hindering people from planting more vineyards.

For a while after Prohibition, it looked like the wine industry was on its way down the drain. But, as wineries began transforming back to growers of wine-making grapes, the quality of wine was eventually restored. Within a few years, the wine industry was on the upslope, and Americans were savoring each and every glass, probably now more than ever.

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.

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Selecting a perfect wine for an occasion can be complex. To truly understand a wine, you must know the elements of its growth and processing.

As you can imagine, the quality of a wine is a direct result of the growing of the grape making up the wine. That sounds obvious and it is, but what is involved in proper versus improper growing? Well, a few factors go into it. Lets take a look.

The yield of a particular growing season is certain a key factor. The yield refers to the number of grapes grown per each vine. You might assume the more grapes, the better. In fact, the best yield depends on the wine being made. The more grapes grown per vine, the less powerful the flavor of the wine produced. Ultimately, this means wines produced from low yield vines are generally better.

The local climate of the vineyard has much to do with the quality of the wine as well. The climate determination is not based on the region, but on the specific winery. Is it hidden against a hill? Do temperatures fluctuate at night dramatically? The questions are practically endless. While the local climate can be key, it is something that wine drinkers will have a hard time deducing given the lack of information. Regardless, it is a factor.

The third factor to consider is the ripeness of the grapes when picked. This is an area where the winery shows a subjective flair for talent. One does not pick grapes per a specific calendar. An analysis is instead made on an ongoing basis, to wit, it is subjective. Regardless, the ripeness has everything to do with whether a wine is full bodied or not. Get the timing right, and you have an excellent wine.

It goes without saying that the quality of a wine is a product of how the corresponding grapes are grown. Now you know the key elements to consider.

Xavier Moldini is with WineriesforYou.com - a directory of wineries.

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If you are looking for fine German wine and food, consider the Pfalz region of southwestern Germany. You may find a bargain, and I hope that youll have fun on this fact-filled wine education tour in which we review a local Riesling.

The Pfalz region is just about as far as you can get from Berlin and still remain in Germany. Just over the border lies the famous French wine-producing region of Alsace. In fact, one major Pfalz wine producer has extensive vineyards on the other side of the French border. Its grapes are considered German or French, depending on where they are processed.

Has Pfalz been making wine for a long time? The wine museum in Speyer, Germany proudly displays a glass amphora containing 1600 year-old wine, perhaps the oldest wine in the world.

Pfalz is about 50 miles long, not far from the river Rhine. The best vineyards were in the hands of the Church until Napoleons visit. The region boasts of about 25,000 vineyards whose average size is less than 2.5 acres. Not surprisingly, most of these grape growers are part timers. Pfalz was traditionally the number one German wine producing region. It now ranks number two, not far behind its northern neighbor Rheinhessen in both total wine production and vineyard acreage. This area is sometimes called The Palatinate, and has been called the Tuscany of Germany. As you might guess from its extensive wine production, the region enjoys a mild climate. Who would have thought that figs and lemons grow in Germany? They do in the Pfalz.

White wine represents about 80% of the total wine production. The two top grape varieties grown here are Mller Thurgau, a German developed hybrid, and the often noble Riesling. The most common red grape is the Portugieser variety, but you can find Pinor Noir here, especially if you ask for Sptburgunder, its German name. About 10% of Pfalz wine is classified as basic table wine, over 70% as middle quality QbA wine, and the remainder higher quality QmP wine.

The German Wine Road crosses the Pfalz region. Virtually anywhere you go on this road you can find something worth seeing, worth tasting, and I daresay worth eating. One place to visit is Deidesheim with its historic houses, town hall (Rathaus), and churches, especially the Gothic Church of St. Ulrich. Every Pentecostal Tuesday the churchs entry is the site of a billy-goat auction, folk dancing, and a parade. The neighboring village of Lambrecht pays a tribute of a billy goat to Deidesheim for grazing rights, and has been doing so for more than six hundred years. The area includes the Schloss Deidesheim, a castle first built in the Thirteenth Century. The present castle was built in 1817. The original castles moats are now gardens. Other attractions include local artists, and the wine estates of Pfalzs major producers, the three Bs, Bassserman, Buhl, and Brklin.

Before reviewing the Pfalz wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with a Pflzer Teller (Bratwurst).
For your second course enjoy Schnhof Pfannchen (Ham Gratin in Brandy Cream Sauce).
As a dessert indulge yourself with Rotweinkuchen (Red Wine Cake).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Lingenfelder Bird Label Riesling 2004 11% alcohol about $13

Lets start by quoting the marketing materials. Bottles of Rainier Lingenfelders ornithological labels are deservedly sought-after, because they offer excellent quality at very good prices. This off-dry Riesling, which pairs beautifully with medium-spiced Thai dishes, is a perfect example. You get lovely, rich fruit (tropical, melon, citrus), zesty acidity, and great balance, Its a perfect pick-me-up for dreary winter days, too: open a bottle and sip it before dinner.

Before my review of this wine, Id like to make a brief comment on the bottle. I dont think that I ever found a bottle harder to open. It may happen twice, but it certainly wont happen three times or more. And now for the review of the wine itself.

My first pairing was with a cheeseless lasagna. The wine was very pleasant with nice fruit and lightly acidic. The acidity did a good job of cutting the meats grease. When it encountered a slice of poppyseed cake the wine became more acidic but remained very good. It tasted of melon and citrus fruit.

This Riesling next accompanied baked filo dough rolls covered by sesame seeds, stuffed with ground chicken and peas, and topped with a Middle Eastern salsa. The salsa was moderately spicy and included tomatoes, red peppers, and onions. This pairing was quite successful. Once again the wines acidity cut the meats grease, and the salsa intensified the wines fruit. The meals conclusion was not as fine; a slice of apple cake containing mint chocolate was simply too sweet for the wine. Interestingly enough, the cake did intensify the wines citrus taste.

I then tried stove-top cooked chicken in a sauce containing paprika and cumin, potatoes and tomatoes. The wine was quite fruity; this time I tasted lime. It was refreshingly acidic.

The only German cheese available in my favorite imported cheese store was a Limberger. This cheese is famous for its pungent smell, being the target of comedy by Mark Twain, Charlie Chaplin, Abbot and Costello, Looney Tunes and others. Limberger is a cows milk cheese with a soft interior. When I bought this cheese it had virtually no odor but by the time I paired it with this wine the odor started to develop. The wine was able to retain its fruit but did have a flat aftertaste. In the presence of a ripe French Camembert, a cheese made from unpasteurized cows milk, the wine lacked fruit, but as if to compensate, also lacked an aftertaste. Neither pairing was successful.

Final verdict. I like this wine, and I like its price. I will probably give the bottle one more chance. But if I have more trouble there are plenty of other German Rieslings out there.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com .

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If you start to take wine seriously, you will soon be immersed in a world with its own language. The question, of course, is what are the terms being used and what do they mean?

Wine is often viewed as a snobby hobby. This is often due to the nature of the terms used. When a person says the aromatic balance is serene, one cant help but be a bit intimidated. Well, this is the language of wine whether you like it or not. To fit into the crowd and improve you knowledge of wine, it helps to understand some of the terms being used, so lets jump right in.

Aerate The process by which one introduces wine to oxygen upon opening it. One typically only aerates certain red wines, not white wines. There are exceptions to this rule, but one a few. Aerate is also referred to by the slang term breathe.

Attack Many wonder how such a word could possible fit into the wine drinking lexicon, but it does. The attack of a wine refers to the first impression it makes when it enters your mouth. Generally, it is the first taste you get on the very tip of your tongue.

Crispness The crispness of a wine refers to its sharpness. If a wine has a distinct, clean taste, it is crisp. The crispness of a wine is a factor of the acidity of the vintage.

Maturation The maturation of a wine refers to how long the wine has been allowed to develop. The first stage of the maturation process is at the winery where the wine is stored in casks for a specified period of time. The second stage can be, but not necessarily, when you purchase the wine and store it in your collection. Not all wines improve with maturation. Some are intended to be consumed soon after leaving the winery.

Tannin No, it does not refer to sitting on a beach in Hawaii. Tannin is substance in the secondary elements of a grape such as the seeds, skins and stems. With red wines, these secondary elements are fermented with the grapes and tannin becomes influential in the taste of the wine.

Obviously, there are more than five terms you should learn for your wine drinking exploits. That being said, these are as good a place to start as any.

Xavier Moldini is with WineriesforYou.com - a directory of wineries.

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To many, the container from which wine is consumed may be of little importance, with some people drinking from anything a mug, a cup, a kiddy pool, and, in the event of an accidental spill, a throw rug. However, to the serious wine drinker the container from which wine is consumed is almost of as much importance as the wine itself. This is because the shape and type of a wineglass can alter the flavors, balance, and finish of wine. A seemingly magical feat with a scientific base, this concept was first poured into the minds of wine consumers by Claus J. Riedel.

The Riedel tale of glassmaking, with pivotal chapters authored by Claus, began in 1678 in north Bohemia, a historical region of the western Czech Republic. A name that in present day is often defined as being artistic, unconventional, and inventive, Bohemia was a fitting place for the Riedel legacy to begin, laying the groundwork for Claus Riedels innovative way of thinking.

Born in 1925 to an Austrian family, Claus Riedel opened his first glass factory with his father in Kurfstein, Austria in the mid 1950s. Setting out to design a glass that consumers could wrap around their fingers as well as their taste buds, Claus was determined to produce something that wouldnt merely hold wine, but hold the joy of the wine drinking experience. He did this by taking a wineglass back to its basics, and back to its essence, producing thin, long, undecorated glasses. After soliciting the help of experienced wine tasters, Claus discovered that wine consumed from the glasses he designed was generally enjoyed to a greater degree. With this, he became the father of a wineglass revolution.

In 1958, Claus made his way into both wine lore and the history books by inventing the Sommeliers Burgundy Cru stem, the worlds largest wineglass that now resides in the New York Museum of Modern Art. The design of this glass was based heavily on the Bauhaus Design Principle, an ideology epitomizing functional, simple design that came about during the Bauhaus Design Movement in post World War I Germany.

As more museums curators and award representatives were knocking on his door, Riedel began producing several different wineglasses to hold several different types of wine. Using the hypothesis that different glasses would guide different types of wine to the taste buds most conducive to that wines flavor, he made things ranging from short, thin glasses to hold Port Wine, to wide-mouthed, bowl shaped glasses to hold Burgundy. He also designed glasses that held smaller amounts of wine than conventional glasses, giving the aroma of the wine a chance to accumulate inside the glass, ultimately enhancing the drink.

Less than a decade after starting his glass factory, Claus Riedel featured the first line of wineglasses made in different sizes and shapes. A pioneer in his field, all previous wine lines had featured glasses laden in uniformity, not the uniqueness that Claus showcased. When this concept was introduced as part of the Sommeliers series in 1973, Claus Riedel secured his lock on the world of wine forever, allowing him to finally take a bow with the bowls he had created.

Though Claus Riedel passed away on March 17, 2004, his legacy, knowledge, and innovations continue to live on with future Riedel generations, continually making his familys name nearly synonymous with the word wineglass.

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.

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For people who collect and enjoy red wine, making sure that the bottles are stored properly is very important. Here are a few simple tips that will help you with, red wine storage, which will allow you to keep your red wine in top condition, making it possible to enjoy your favorite wine whenever you like.

One of the most important things to keep in mind about proper red wine storage is that the temperature of the area is very important. The trick is to make sure the range of temperature remains in a constant and comfortable range. Failure to maintain a proper temperature will mean that the wine will lose its flavor more quickly, and also begin to lose the attractive bouquet that makes drinking wine such a pleasant event. While the correct temperature for wine varies from one type to another, it is pretty safe to say that red wine does best with a constant temperature of fifty to fifty-five degrees Fahrenheit.

Along with the temperature, humidity control is also key to proper red wine storage. If the rate of humidity in the surround air is high, there is an increased chance of mold growing, which can damage corks, overtake labels, and even weaken the wood portions of the storage area. Along with these issues, it also makes it somewhat of a health risk to go into the area and select a wine, since you would be breathing in the mold. If you live in an area where there is a high degree of humidity during the year, set up a de-humidifier and keep it running.

Last, you may want to consider the purchase of a wine refrigerator, if no space in your home can be successfully adapted for red wine storage. The refrigerator can be set at the ideal temperature, will keep the humidity level at a comfortable level, and essentially makes it possible to store your favorite wine in any room of the house that is convenient for you. All you need is a little space for the unit and an electrical outlet.

For more information about wine storage visit http://wine-storage.resourcesandinfo.net web site dedicated to wine storage tips, wine storage furniture and systems

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