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As Climate Change Threatens Wine Industry, Standards Stand By

11/07/2011
ANSI News

Just one of the ways of judging a wine is by its bouquet - the aromatic expression of the wine. Connoisseurs insist that the shape of a wine glass impacts one's perception of the wine. Thanks to ISO 3591:1977, Sensory analysis -- Apparatus -- Wine-tasting glass, both aficionados and amateurs alike can be sure that their wine glasses are up to snuff. According to the standard, a tasting glass consists of a cup, or "elongated egg," supported by a stem, with the opening of the cup narrower than the convex part so as to concentrate the bouquet. This standard was developed by ISO TC 34, Food products, Subcommittee (SC) 12, Sensory analysis. The AOCS (American Oil Chemists' Society) administers the ANSI-accredited U.S. TAG to ISO TC 34; ASTM International administers the U.S. TAG to ISO TC 34 SC 12.

Of course, the temperature that a wine is served at also affects the way it is appreciated, and recommended temperature ranges differ based on the type of wine. CSA C300-08, Energy Performance and Capacity of Household Refrigerators, Refrigerator-Freezers, Freezers, and Wine Chillers, helps to ensure that a wine is served just right. Developed by ANSI member and accredited standards developer CSA America, this seventh edition of the standard covers the characteristics and performance of refrigerators, freezers, and wine chillers.

So, the next time your raise your glass, be sure to give a toast - to standards!

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