How many oz.'s in a 9 oz. wine glass?

[1990C4S]

Originally Posted by 911 Rod

So it's a 9 oz. glass and not a 9 oz. pour?
It was filled to the widest part of the glass.

Wine in Ontario is more 'you get what you get...'

I can't even find a regulation for serving sizes...

[Steve Carlton]

Originally Posted by KC911

Is the air above the wine in the glass any different than the air above the glass?

Glen & I would need a few beers to ponder this

The bouquet is better there.

[911 Rod]

Originally Posted by stomachmonkey

EDIT: The red wine glasses have a 26 oz capacity, the white 14.

This pic says it all!
9 oz.'s goes down way too easy!

[stomachmonkey]

Originally Posted by KC911

Is the air above the wine in the glass any different than the air above the glass?

The shape of the glass traps more or less of the bouquet.

We don't just taste things with our mouths.

Our olfactory senses also contribute to and influence taste.

Even colors affect taste. If different color Fruit Loops taste different to you thats your brain doing that. All Fruit Loops regardless of color taste exactly the same.

Your brain associates certain colors with certain flavour profiles.

[Steve Carlton]

I believe most of taste comes from smell. Like when you have a cold, food loses most of its taste. I can't imagine what it would be like to have a sense of smell comparable to a dog. It's a whole other world.

So I guess it's more wine smelling than wine tasting...

[Zeke]

I usually have to hold my nose to drink what I'll drink.

I had a few sips of Opus One once and I can say it's very very smooth. But not $400 smooth.

[look 171]

Didn't someone sue a potato ship company complaining the chip didn't fill the full bag or the bag is half empty?

[masraum]

Originally Posted by 911 Rod

Stupid question right?
Went for dinner at Moxies and I wanted some wine.
Looking at he wine menu the per oz. cost is the same for 6 oz., 9 oz. or a bottle.
My wife wants a drink, so I order a 9 oz.
The glass comes and I look at it say to myself, myself, if this is 9 oz.'s then you could almost fit a whole bottle in this glass.
Are restaurants held accountable for their wine pours?
Next it will be a bottle and a cab home. lol

It sounds like you're paying something like
wine by the glass
6oz $10
9oz $15
bottle $42

If the menu says "9oz for $15" and I feel like I'm getting 6oz, I'd be grumpy.
I don't think I've ever been anywhere that did anything other than glass or bottle. I think I've seen some that had "split" (small bottle).

Originally Posted by GH85Carrera

I would not put it past some drunk to measure the volume, and sue if it was just 8 oz.

WHat if you paid $15 for a pint of beer but only got 12oz of beer, and the menu had 12oz for $10?

Originally Posted by stomachmonkey

FWIW, standard wine bottle is 750ml or just north of 25 oz so a 9 oz pour is more than 1/3rd the bottle.

Yeah, that's a big glass of wine.

Originally Posted by stomachmonkey

No, it's a 9 oz pour but a red wine glass needs to be closer to 30 oz in total volume for a 9 oz pour.

Originally Posted by 911 Rod

They use the same glass 6 oz. and 9 oz. Definitely not a 30 oz. glass
Maybe I'm a drunk like Glen said and it was 9 oz.

They are essentially selling 1 glass or 1.5 glass. Since they are 2 different prices, I'd want to know that someone hadn't made a mistake. Mistakes can happen.

[masraum]

Originally Posted by stomachmonkey

The diff between a 9 or 6 oz pour is either obvious or nearly indistinguishable depending on the glass. Red is 9, Yellow 6.

You just gotta trust. Your server or bartender is not trying to under pour you. Remember they work on tips and people who feel cheated don't tip well. I find they tend to over pour just a bit.

Pardon my acrylic pool cups, they were handy.

EDIT: The red wine glasses have a 26 oz capacity, the white 14.

Right, when the glasses are 8" across....

[Alan A]

Originally Posted by mjohnson

Some of the finer wine-focused restaurants are serving champs and sparkling wines out of smaller white wine glasses - like a Riedel Sauv Blanc varietal glass. That, and serving them a little less cold, lets the drinker get more aromas. It also of course reduces the types of glass to maintain on inventory.

I assume flutes are long and narrow to keep your nose out of the fumes and to shoot the thing back quickly so as not to really taste it. Handy for "commodity" wines but not if it's something special.

And "not the proper glass"? That's somewhere on the "precious-insufferable" spectrum. While I have my opinions and preferences - I've had some limited release grower champagnes out of plastic (or, gasp!) styro hotel room cups, sometimes even with Thai or similar takeout food.

Fizz tastes just fine straight from the bottle. More so after you open it with a sword - and it’s both wasteful and terrible fun to do.

I mean given my druthers I like it in proper glassware, but I’d drink it pretty much any way it comes.

[wdfifteen]

Originally Posted by mjohnson

And "not the proper glass"? That's somewhere on the "precious-insufferable" spectrum. While I have my opinions and preferences - I've had some limited release grower champagnes out of plastic (or, gasp!) styro hotel room cups, sometimes even with Thai or similar takeout food.

I have my opinions and preferences too. Cold gin, with a splash of vermouth and an olive in a cocktail glass is just, well, gin, vermouth, and an olive. Pour it in a chilled long-stemmed martini glass and it is a martini. The presentation is part of the pleasure.

[911 Rod]

Originally Posted by masraum

It sounds like you're paying something like
wine by the glass
6oz $10
9oz $15
bottle $42

If the menu says "9oz for $15" and I feel like I'm getting 6oz, I'd be grumpy.

Yup. That's pretty much it.
Now get off my lawn! lol

[911 Rod]

Originally Posted by wdfifteen

I have my opinions and preferences too. Cold gin, with a splash of vermouth and an olive in a cocktail glass is just, well, gin, vermouth, and an olive. Pour it in a chilled long-stemmed martini glass and it is a martini. The presentation is part of the pleasure.

And using a shaker is a ritual, but not really needed if you keep your gin in the freezer.

[GH85Carrera]

I have never really understood the drinkers that have to hide the taste of the booze with mixers and make a cocktail, or have to freeze the booze to make it palatable. I dated a chick long ago that kept her Tequila in the freezer, and was happy to take shots, and put the tequila back in the freezer.

I don't say it is wrong, I just don't understand it. I like beer. I will pass on IPAs, and German lager is my favorite. A creamy Guinness is always good as well.

Carry on, I will pass on all the wine, and leave it to you to drink it.

[stomachmonkey]

Originally Posted by GH85Carrera

....or have to freeze the booze to make it palatable...

Ever drink room temp Rumple Minze?

No one who has does it a 2nd time.

[stomachmonkey]

Originally Posted by stomachmonkey

No, it's a 9 oz pour but a red wine glass needs to be closer to 30 oz in total volume for a 9 oz pour.

To be clear what I meant by the closer to 30 oz glass is you need the empty space in the glass. Filing a 30 oz glass full tastes different than only putting 9 oz in a glass that can hold 30. The extra volume in the glass is not meant to be filed with wine.

https://www.forbes.com/sites/tmullen/2016/08/25/why-the-shape-of-a-glass-shapes-the-taste-of-your-wine/?sh=37bf19c76554

[KFC911]

Back in the daze ... being a beer drinker, I never really drank much wine or the hard stuff .... other than shots of Tequilla .... back then, most of the bar stuff (Cuervo)... I liked chilled .... and wouldn't touch the rot-gut stuff .... and NEVER with "training wheels" .... i.e. salt & lemon .

Then Tequilla came into it's own .... the good stuff .... at room temp and a Reposado works for me .

And good Jose C .... the Reserva De La Familia is mighty fine and probably not gonna find it in a bar either .... $$$

How many ounces are in a keg?

A: None when the party ends

[masraum]

Originally Posted by GH85Carrera

I have never really understood the drinkers that have to hide the taste of the booze with mixers and make a cocktail, or have to freeze the booze to make it palatable. I dated a chick long ago that kept her Tequila in the freezer, and was happy to take shots, and put the tequila back in the freezer.

You wouldn't eat a spoonful of cumin, and you're pretty unlikely to eat a whole, raw garlic clove by itself. But you do combine those things with other stuff to make very tasty dishes. Ingredients in cocktails are the same. You may be able to drink any one ingredient separately, but you may be able to make something much better by combining multiple ingredients.

I've had many different beers. I find some tasty, and some is not tasty to me.

I've always found the smell of red wine nice (like coffee). I used to not drink red wine (still don't drink coffee). I was willing to drink white or white zin style wines. The first time that I tried a good cabernet with a really good steak, I was sold. Now I'm happy to drink red wine.

Also, there is as much variation in red wine as there is in beer. You can try 5 different cabernets and find that they all have very different flavor profiles and that you like some, but not others. And then there is a wide variation across the various types of red wine, meritage, cabernet, syrah, zinfandel, etc....

And that's before we get into something like port or any dessert style red wines which can be hugely different.

But not everyone likes the same stuff, different butt for every seat, and all that. My wife loves dry champagne. She can't stand dry white wine (she's tried, and only found 1 or 2 whites that she could choke down).

Also, the temperature of things that we put in our mouths (food and drink) has an impact on how the stuff tastes. That's the whole reason for soft-serve ice cream. It was determined that you get more taste/flavor out of foods that are warmer, so that warmer ice cream is more flavorful than colder ice cream.

It makes sense, scent is the most important part of taste, and I suspect most items that make a scent make less scent when they are cold and more when they are warm. So warmer will likely be stronger flavored and colder will likely be less flavored. That might be desirable. It would change the balance between what your taste buds perceive and may even change the balance between multiple chemicals that create multiple scents if some are more volatile at different temperatures than others.

Glenn and others, most folks (at least in the US) like their beers cold or maybe ice cold, If that's how you drink your beer, then how is that different from keeping your hard liquor cold?

[GH85Carrera]

Originally Posted by stomachmonkey

Ever drink room temp Rumple Minze?

No one who has does it a 2nd time.

I have never heard of Rumple Minze, and I sure as heck will not be ordering any.

[masraum]

Originally Posted by GH85Carrera

I have never really understood the drinkers that have to freeze the booze to make it palatable.

Do you keep your beer in the fridge or do you drink it warm?