In Europe, the art of fine tableware and glassware has been an important part of a fine meal for generations.
A trip out to Santa Fe, New Mexico revealed Riedel glasses designed specifically for the fine fermented spirits-Tequila and Mezcal. Dining in Portland, Maine revealed different glasses for each style of wine at a meal enjoyed at Fore Street. New York City dining is no exception to the rule of changing the silverware with each course, like at Minetta Tavern.
I’m still not sure why this is important, but never do I say- “no, I’d like to keep my fork- I like that one!”
The changing of the glassware for each type of liquid served is extremely important in my opinion as the Cocktail Whisperer. Just as you wouldn’t serve a bodacious and gutsy Spanish red wine from a glass that was designed for a New Zealand Sauvignon Blanc, the type of glass is so very important in the tasting process. Belgian Beers have long offered the correct glass for each of their reverent beers.
Look to what others are drinking out of – and, if in doubt – ask your bartender….they just might teach you something while you become more relaxed. And isn’t that just the idea?
My just published book, Bitters and Shrub Syrup Cocktails offers visual suggestions as to the correct glass for each carefully crafted cocktail.
#TabletopMatters….that’s true. But, equally….#GlasswareMatters, as well.
Why not pick up a copy of my three books? Just click on the link on this page….below and to the right….see it, right there….
