Lucaris DESIRE wine glasses collection won the China Good Design Award 2017– the first Chinese international design award under the strict statutes of Red Dot which stands for the best in design and business covering product design, communication design, and design concepts. From the honored competition, Lucaris DESIRE was selected from 1,451 design products from 12 countries and regions.
DESIRE is the affection which brings wine lovers and glassmakers together to co-create an exquisite crystal stemware. Every single glass is uncompromisingly clear and brilliant, co-designed and co-created by Lucaris and the Hong Kong Sommelier Association (Greater China).
The highlight of DESIRE is the Aerlumer®, the signature five curl lines at the glass bowl bottom encouraging the micro-oxidation and softening the wine while swirling. It allows diversified interaction between wine and air, intentionally subtle to avoid effects when discovering colors of wine.
สำหรับเสิร์ฟไวน์ทุกประเภททั้งไวน์แดง ไวน์ขาว ไปจนถึงไวน์สำหรับดื่มกับของหวาน (For serving all the red, white, and dessert wine) ที่มีอายุน้อย เป็นเครื่องแก้วที่ใช้ได้ดีกับการเสิร์ฟในงานจัดเลี้ยงรวมถึงการเสิร์ฟแบบแก้ว และการเสิร์ฟแบบดินเนอร์
The Aerlume technology
Allow the wine to interact more with the air, encourages the micro-oxidation process while swirling as it diversified interaction between wine and air, intentionally subtle to avoid effects when discovering colours of wines and also able to soften the tannins and releasing more fragrances of the wine.
You can order Lucaris Desire Collection form leading retail stores and online channels via; Wine-now.com, Lazada, CentralOnline.
Follow our Facebook for tips and tricks along with activities at www.facebook.com/lucaris.th
Allow the wine to interact more with the air, encourages the micro-oxidation process while swirling as it diversified interaction between wine and air, intentionally subtle to avoid effects when discovering colours of wines and also able to soften the tannins and releasing more fragrances of the wine.
You can order Lucaris Desire Collection form leading retail stores and online channels via; Wine-now.com, Lazada, CentralOnline.
Follow our Facebook for tips and tricks along with activities at www.facebook.com/lucaris.th
All of you should have been drinking wine for a while, however, have you knows before about the wine glass? how important is each part of it? and how to actually hold it?
When you go to glassware shops or wine shops, you will find varieties of wine glasses, many types and many shapes. But there is something in common among all of them, it is the stem.
Credit picture: Winefolly.com
Wine glass stem apart of being a part the beauty of design, it is the component that helps you carry the glass within touching the wine directly.
That is because temperature of your hand can pass on the heat to the wine and affect its taste, dramatically if it is a premium red wine and white wine that requires a breezing taste of cold chilled wine.
YOU KNOW HOW TO HOLD BUT HOW TO USE THEM?
Well, there still the different of types. Here, Lucaris has crafted 6 types of premium Crystal wine glass in this Lucaris Desire Collection which cover
1. Lucaris Desire Elegant Red
For aged and elegant red wine, for example some premium chateaux from Bordeaux. Flat and large bottom of the glass, together with shorter distance from wine mouth to the wine pouring level, this will get the best out of wine fragrances and bouquet, also maximise the aeration process.
2. Lucaris Desire Collection Robust Red
For young, full-bodied red wine, Syrah and Cabernet sauvignon would be a great variety to try this glass. It will help contain aroma of wine, providing larger room with its oversized bowl for wine to breath and show its true self to you. In addition of Aerlumer technology that soften the wine, enhancing the process between wine and air.
3. Lucaris Desire Collection Rich White
For full-bodied white wine, like Chardonnay. This glass will definitely express fruit agents within the wine to you more than ever. The Allurer technology will help the microxidation process between wine and air, soften the tannins and release more of its fragrances and flavours.
4. Lucaris Desire Collection Crisp White
For young white wine, something like Sauvignon blanc and Riesling. This glass will help you to drink those young wine with more pleasure. The smaller bowl helps retain and keep freshness and enjoyment of acidity.
5. Lucaris Desire Collection Sparkling
Great for all type of sparkling wine to the premium Champagne. The glass was designed to allow the bubble to release and soften with the tulip flare fan out, allowing the wine to be tasted throughout your mouth. There are 2 recommend pouring line for this type; Line A for easy simple sparkling wine that you do not need to swirl to wake it up while, Line B is for the full-bodied parking wine that you need to aerate them to release the fragrances.
6. Lucaris Desire Collection Universal
This is the perfect desire to use for both Red wine and White wine, along with dessert wine.
The Aerlume technology
Allow the wine to interact more with the air, encourages the micro-oxidation process while swirling as it diversified interaction between wine and air, intentionally subtle to avoid effects when discovering colours of wines and also able to soften the tannins and releasing more fragrances of the wine.
You can order Lucaris Desire Collection form leading retail stores and online channels via; Wine-now.com, Lazada, CentralOnline.
Follow our Facebook for tips and tricks along with activities at www.facebook.com/lucaris.th
1. Chardonnay glass: This glass type has a small bowl which is rounded at the bottom and slightly widens at the rim. It dispenses the wine to the tip of tongue which releases a broad range of aromas. The wider rim ensures that your palate picks up the wine’s acidity while helping you appreciate a perfect balance of fruity flavours. The tall stem makes it easier to hold it and minimise the transfer of body temperature onto the glass, thus helping the wine to remain cooler for a longer time. This glass is also suited for rosé wines.
2. Champagne Glass: Champagne glasses or flutes have a tall and narrow bowl and a long stem that preserves the wine’s bubbles and elevates them on top of the glass. Aesthetically pleasing, the glass is designed in such a way that it retains the carbonation and helps retain the authentic taste and flavour of wine for a longer duration. This glass type is best suited for sparkling wines and champagnes.
3. Riesling Glass: This is an all-purpose glass ideal for lighter wines like rosé and crisp whites. It has straight sides with a small opening which helps you experience a delicate, subtle floral aromas and citrus notes. The flute of this glass lets the wine breathe and emphasise on fine boutique. It is a versatile glass that is best suited for Riesling, Sauvignon Blanc, Pinot Grigio, Viognier, Chenin Blanc, lighter rose wines.
1. Chardonnay glass: This glass type has a small bowl which is rounded at the bottom and slightly widens at the rim. It dispenses the wine to the tip of tongue which releases a broad range of aromas. The wider rim ensures that your palate picks up the wine’s acidity while helping you appreciate a perfect balance of fruity flavours. The tall stem makes it easier to hold it and minimise the transfer of body temperature onto the glass, thus helping the wine to remain cooler for a longer time. This glass is also suited for rosé wines.
2. Champagne Glass: Champagne glasses or flutes have a tall and narrow bowl and a long stem that preserves the wine’s bubbles and elevates them on top of the glass. Aesthetically pleasing, the glass is designed in such a way that it retains the carbonation and helps retain the authentic taste and flavour of wine for a longer duration. This glass type is best suited for sparkling wines and champagnes.
3. Riesling Glass: This is an all-purpose glass ideal for lighter wines like rosé and crisp whites. It has straight sides with a small opening which helps you experience a delicate, subtle floral aromas and citrus notes. The flute of this glass lets the wine breathe and emphasise on fine boutique. It is a versatile glass that is best suited for Riesling, Sauvignon Blanc, Pinot Grigio, Viognier, Chenin Blanc, lighter rose wines.
1. Chardonnay glass: This glass type has a small bowl which is rounded at the bottom and slightly widens at the rim. It dispenses the wine to the tip of tongue which releases a broad range of aromas. The wider rim ensures that your palate picks up the wine’s acidity while helping you appreciate a perfect balance of fruity flavours. The tall stem makes it easier to hold it and minimise the transfer of body temperature onto the glass, thus helping the wine to remain cooler for a longer time. This glass is also suited for rosé wines.
2. Champagne Glass: Champagne glasses or flutes have a tall and narrow bowl and a long stem that preserves the wine’s bubbles and elevates them on top of the glass. Aesthetically pleasing, the glass is designed in such a way that it retains the carbonation and helps retain the authentic taste and flavour of wine for a longer duration. This glass type is best suited for sparkling wines and champagnes.
3. Riesling Glass: This is an all-purpose glass ideal for lighter wines like rosé and crisp whites. It has straight sides with a small opening which helps you experience a delicate, subtle floral aromas and citrus notes. The flute of this glass lets the wine breathe and emphasise on fine boutique. It is a versatile glass that is best suited for Riesling, Sauvignon Blanc, Pinot Grigio, Viognier, Chenin Blanc, lighter rose wines.
Pairing wines with Indian cuisines is not rocket science, here we solve the riddle by finding the perfect synergies from the varied palates of Indian food and wines so you can pop your precious bottle of vino and relish it with an Indian feast the next time
1. Banish colour: For the longest time, we’ve been told to follow the general rule of thumb, ‘White wines with white meats and reds for red.’ While this gives us some sense of direction it is too generic and mostly applicable to Western cuisines. In India, more than the main ingredient, it is how we cook with a dish that defines the final flavour profile. A tandoori pomfret can be spicier and thus richer than a Kerala mutton stew, thereby meriting a bigger bolder wine. Similarly a kheema dish could be much lighter than mutton kebabs, even though they are both made with the same primary ingredient. In light of this, the idea changes to be along the lines of, ‘Light wines with light dishes and rich ones for the richer preparations; red or white, both can work.’
2. Don’t forget the bread: Traditionally, Indian bread would be placed on a thaali or a big plate, thereby necessitating that we use it (or rice) to scoop up a curry/dish in order to eat it. The bread or rice lowers the spice component of the dish which is typically spiced up to balance out when taken with a carb-rich staple. To try and eat a curry as if it were a Western preparation served with a sauce is not the same thing; the spices seem much stronger and not very wine friendly. To enjoy food and wine, remember to always eat with the rice or bread; skip it and you are throwing the fine balance of the meal away.
3. Change Sequence: The one big feature of Indian cuisines is that there exists a habit to eat kebabs or the starters separately before the mains. This means that the kebabs constitute the one course when there may not be any accompanying bread. This makes the course ideal for big red wines which are oak-aged and show much tannic muscle (Reserve Cabernet Sauvignon, Shiraz or Zinfandel). Later, when we move onto the curries, they are a much milder course, and best paired with lighter fruit-driven wines (Pinot Noir or Merlot). Big wines work fine with kebabs, but they can often kill the nuanced flavours in a gravy-ed dish. So it is simply fine to turn the service order around, i.e. start with the bigger wines and move on to the softer ones.
4. Forget Courses: Indian food is rarely eaten in courses. To try and pair one wine with each and every lentil and legume preparation is akin to creating a complex permutation and combination problem. To solve this dilemma, it’s simpler to be holistic and find one wine, which can sit comfortably alongside most of the dishes present. From experience, fresh and fruity reds, even Rose´ or rich slightly oaky whites (oaked Chardonnay) sit right on that middle line. Yes, might not sound very inspiring, but it’s either this or get ready to sip from five different glasses through the meal.
5. Save the sweets: A common (mis) belief is that Asian food can and should only be paired with sweet wines. To break this myth; sweet wines can often suppress the true flavours of a dish. A big part of our cuisine is the hot, rustic spices. If you enjoy the spice on your palate, a wine that is high in minerals and acidity (Chenin Blanc or Sauvignon Blanc) will heighten the spices and bring them out. If you have a more delicate palate then opt for slightly off-dry fruity whites (Riesling, Gewurztraminer, Grüner or Veltliner) for a pleasant contrast. Either ways, too much sugar is not advisable. And when it comes to desserts, use white sweet wines for all dairy-based sweets and only in the case of desserts with a dark array of flavours, opt for a Port or a similar family wine.
Now that you got the basics down pat, here is one more, not really a rule, but an etiquette to savour your wine drinking experience: avoid wine glasses without stems. A stemless glass is not the ideal placeholder for an Indian meal experience.
All this tackled, you are now on your way to enjoy a sublime wine and food experience, not one to be compared with what the West has to offer, but instead something decidedly different and varied. Cheers!
Pairing wines with Indian cuisines is not rocket science, here we solve the riddle by finding the perfect synergies from the varied palates of Indian food and wines so you can pop your precious bottle of vino and relish it with an Indian feast the next time
1. Banish colour: For the longest time, we’ve been told to follow the general rule of thumb, ‘White wines with white meats and reds for red.’ While this gives us some sense of direction it is too generic and mostly applicable to Western cuisines. In India, more than the main ingredient, it is how we cook with a dish that defines the final flavour profile. A tandoori pomfret can be spicier and thus richer than a Kerala mutton stew, thereby meriting a bigger bolder wine. Similarly a kheema dish could be much lighter than mutton kebabs, even though they are both made with the same primary ingredient. In light of this, the idea changes to be along the lines of, ‘Light wines with light dishes and rich ones for the richer preparations; red or white, both can work.’
2. Don’t forget the bread: Traditionally, Indian bread would be placed on a thaali or a big plate, thereby necessitating that we use it (or rice) to scoop up a curry/dish in order to eat it. The bread or rice lowers the spice component of the dish which is typically spiced up to balance out when taken with a carb-rich staple. To try and eat a curry as if it were a Western preparation served with a sauce is not the same thing; the spices seem much stronger and not very wine friendly. To enjoy food and wine, remember to always eat with the rice or bread; skip it and you are throwing the fine balance of the meal away.
3. Change Sequence: The one big feature of Indian cuisines is that there exists a habit to eat kebabs or the starters separately before the mains. This means that the kebabs constitute the one course when there may not be any accompanying bread. This makes the course ideal for big red wines which are oak-aged and show much tannic muscle (Reserve Cabernet Sauvignon, Shiraz or Zinfandel). Later, when we move onto the curries, they are a much milder course, and best paired with lighter fruit-driven wines (Pinot Noir or Merlot). Big wines work fine with kebabs, but they can often kill the nuanced flavours in a gravy-ed dish. So it is simply fine to turn the service order around, i.e. start with the bigger wines and move on to the softer ones.
4. Forget Courses: Indian food is rarely eaten in courses. To try and pair one wine with each and every lentil and legume preparation is akin to creating a complex permutation and combination problem. To solve this dilemma, it’s simpler to be holistic and find one wine, which can sit comfortably alongside most of the dishes present. From experience, fresh and fruity reds, even Rose´ or rich slightly oaky whites (oaked Chardonnay) sit right on that middle line. Yes, might not sound very inspiring, but it’s either this or get ready to sip from five different glasses through the meal.
5. Save the sweets: A common (mis) belief is that Asian food can and should only be paired with sweet wines. To break this myth; sweet wines can often suppress the true flavours of a dish. A big part of our cuisine is the hot, rustic spices. If you enjoy the spice on your palate, a wine that is high in minerals and acidity (Chenin Blanc or Sauvignon Blanc) will heighten the spices and bring them out. If you have a more delicate palate then opt for slightly off-dry fruity whites (Riesling, Gewurztraminer, Grüner or Veltliner) for a pleasant contrast. Either ways, too much sugar is not advisable. And when it comes to desserts, use white sweet wines for all dairy-based sweets and only in the case of desserts with a dark array of flavours, opt for a Port or a similar family wine.
Now that you got the basics down pat, here is one more, not really a rule, but an etiquette to savour your wine drinking experience: avoid wine glasses without stems. A stemless glass is not the ideal placeholder for an Indian meal experience.
All this tackled, you are now on your way to enjoy a sublime wine and food experience, not one to be compared with what the West has to offer, but instead something decidedly different and varied. Cheers!
Pairing wines with Indian cuisines is not rocket science, here we solve the riddle by finding the perfect synergies from the varied palates of Indian food and wines so you can pop your precious bottle of vino and relish it with an Indian feast the next time
1. Banish colour: For the longest time, we’ve been told to follow the general rule of thumb, ‘White wines with white meats and reds for red.’ While this gives us some sense of direction it is too generic and mostly applicable to Western cuisines. In India, more than the main ingredient, it is how we cook with a dish that defines the final flavour profile. A tandoori pomfret can be spicier and thus richer than a Kerala mutton stew, thereby meriting a bigger bolder wine. Similarly a kheema dish could be much lighter than mutton kebabs, even though they are both made with the same primary ingredient. In light of this, the idea changes to be along the lines of, ‘Light wines with light dishes and rich ones for the richer preparations; red or white, both can work.’
2. Don’t forget the bread: Traditionally, Indian bread would be placed on a thaali or a big plate, thereby necessitating that we use it (or rice) to scoop up a curry/dish in order to eat it. The bread or rice lowers the spice component of the dish which is typically spiced up to balance out when taken with a carb-rich staple. To try and eat a curry as if it were a Western preparation served with a sauce is not the same thing; the spices seem much stronger and not very wine friendly. To enjoy food and wine, remember to always eat with the rice or bread; skip it and you are throwing the fine balance of the meal away.
3. Change Sequence: The one big feature of Indian cuisines is that there exists a habit to eat kebabs or the starters separately before the mains. This means that the kebabs constitute the one course when there may not be any accompanying bread. This makes the course ideal for big red wines which are oak-aged and show much tannic muscle (Reserve Cabernet Sauvignon, Shiraz or Zinfandel). Later, when we move onto the curries, they are a much milder course, and best paired with lighter fruit-driven wines (Pinot Noir or Merlot). Big wines work fine with kebabs, but they can often kill the nuanced flavours in a gravy-ed dish. So it is simply fine to turn the service order around, i.e. start with the bigger wines and move on to the softer ones.
4. Forget Courses: Indian food is rarely eaten in courses. To try and pair one wine with each and every lentil and legume preparation is akin to creating a complex permutation and combination problem. To solve this dilemma, it’s simpler to be holistic and find one wine, which can sit comfortably alongside most of the dishes present. From experience, fresh and fruity reds, even Rose´ or rich slightly oaky whites (oaked Chardonnay) sit right on that middle line. Yes, might not sound very inspiring, but it’s either this or get ready to sip from five different glasses through the meal.
5. Save the sweets: A common (mis) belief is that Asian food can and should only be paired with sweet wines. To break this myth; sweet wines can often suppress the true flavours of a dish. A big part of our cuisine is the hot, rustic spices. If you enjoy the spice on your palate, a wine that is high in minerals and acidity (Chenin Blanc or Sauvignon Blanc) will heighten the spices and bring them out. If you have a more delicate palate then opt for slightly off-dry fruity whites (Riesling, Gewurztraminer, Grüner or Veltliner) for a pleasant contrast. Either ways, too much sugar is not advisable. And when it comes to desserts, use white sweet wines for all dairy-based sweets and only in the case of desserts with a dark array of flavours, opt for a Port or a similar family wine.
Now that you got the basics down pat, here is one more, not really a rule, but an etiquette to savour your wine drinking experience: avoid wine glasses without stems. A stemless glass is not the ideal placeholder for an Indian meal experience.
All this tackled, you are now on your way to enjoy a sublime wine and food experience, not one to be compared with what the West has to offer, but instead something decidedly different and varied. Cheers!
