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I'm curious about the lip of the glass and why so many people claim cut glass is better than a rolled edge.
a few things I suspect: - consistency. My cheap-o glasses don't have a perfectly uniform lip and this could certainly affect how a wine enters the mouth and thus affect its 'attack'. Excessive care for most wines, but I wouldn't want an errant glass nub affecting a truly fine bottle
Ok, so cut glass directs liquid better? Is it about the flow of the liquid being more or less laminar?
Ok, so cut glass directs liquid better? Is it about the flow of the liquid being more or less laminar?
That's a good question, and I don't know the answer.
Cut is the only way to go. Technically it would be more laminar with a cut glass, but I don't think oenophiles think of it that way.