Thursday, January 5, 2012

It's All in the Swirl

In my mind, it doesn't sound very glamourous when physicists refer to the very elegant gesture of expertly swirling a nice wine in a crystal goblet as "orbital shaking", but experts in the field of fluid mechanics report that's what it takes to release the bouquet so that we can differentiate between exquisite wines and those that don't quite make the grade.
According to a recent study released by scientists a the Swiss Federal Institute of Technology, the swirling process makes a wave in the glass that churns the wine, pulls in oxygen and ultimately intensifies the smell. And that's what we're experiencing after giving our glass the oh-so pretentious swirl, as the waiter or waitress anxiously waits on the sideline for a "thumbs-up". Without going into the details of the glass shape, shaking diameter, rotation speed, oxygenation or bioreactors, we can safely conclude that the end results of swirling the glass benefit our tasting experience.
The Connection Between Swirling and Energy Levels

As simple as it looks, there's more to the ins and outs of proper swirling than meets the eye, so while mimicking the rich and famous may give an impressive air of sophistication, the results could be disappointing. The real trick is while swirling, to mix the wine gently but without raising the energy levels. While the mathematical phenomenon is quite complex and challenging when it is used in the pharmaceutical industry, wine lovers have used this simple method of releasing the aroma for ages. The new studies also emphasise that along with the gentle swirl, it's the ever-so-slight flick of the wrist that successfully mixes the biological cell cultures without destroying the contents.  Nice to know that scientists are looking to wine drinkers to help unlock the secrets to the bio-dynamics of liquids.