Wine accessory

Two problems can arise with this method: synthetic "corks" may be too dense to penetrate, and bottles not intended for pressure may break.

The tongs are heated and applied to the neck of the bottle, which is then cooled with cold water, causing a clean break.

They are used to remove sediment, aerate the wine, facilitate pouring, and provide elegant presentation.

[3] Because they are a serving vessel, not a storage vessel, they also can make wine pouring easier by preventing dribbling, and elegantly display the wine's color in clear glass, rather than the green glass used for storage.

Wine funnels are fitted with a gauze or mesh to trap natural deposits in the bottle.

Wine racks can be made of many materials such as wood, steel, and stone, holding just several bottles to thousands.

This is beneficial for preventing stains to surfaces that the bottle comes in contact with such as table cloths or counter tops.

In 1872, W.R. Miller was issued a patent for a "drip cup", which formed a circular gutter that would catch the fluid.

The most recognized wine collar today is typically a plastic or silver ring with an interior lining of red or black felt.

Wine stoppers are used because it is hard to put the original cork back into the bottleneck.

It provides a catalogue for the wine enthusiast to record information such as producer, region, vintage, price, date, name of store or restaurant, ranking and tasting notes for wine, champagne and liquors for future review.

A tastevin is a small, very shallow silver cup or saucer traditionally used by winemakers and sommeliers when judging the maturity and taste of a wine.

With the advent of modern electric lights, tastevins have very little practical use, although sommeliers often wear them on a ribbon or chain around the neck as a nod to tradition.

Their size and shape allowed them to be carried in a pocket at all times, and they were prized possessions like rings or watches.

In the twentieth century sommeliers in upscale restaurants sometimes carried tastevins around their necks with a ribbon or chain, and used them to check wine after opening the bottle.

For the private club of oenophiles of Burgundian wines, see Confrérie des Chevaliers du Tastevin.

These devices mix air into the wine as it flows through or over, increasing exposure to oxygen and causing aeration.

They offer an alternative to swirling, traditional decanting, and to aldouze (i.e. to wait for wine to breathe).

Injection-style aerators work by the Venturi effect, an application of Bernoulli's principle: they feature a wide tube that narrows.

This method has been noted by wine experts[citation needed] to be too harsh for thinner skinned varietals such as Pinot noir or Gamay.

Variations on the metal funnel are common, as are shapes and figures placed in the decanter neck.