bigger the dimple!!!

BIZZYIZZY

I know this is not an old style question, But I thought there might be a wine connoisseur amongst you, Is it true the bigger the dimple in the bottom of the wine bottle the more expensive it is?

carolinosourus

I'm not sure, but I have a theory... Wine waiters who pour wine in the 'correct' way hold the bottle in one hand underneath by the "dimple", therefore if a wine is to be served in a posh restaurant with expensive wine then there has to be quite a big dimple for them to be able to serve it correctly, so maybe wine with bigger dimples is more expensive simply because it is served at expensive restaurants?

Simply my theory, feel free to slate it!

flissh

I've heard this too Izzy. I googled it, (I know, I should get a life!) and I think the jury is out. From what I can make out the dimple used to be to give the bottle strength and prehaps to aid the sediment going to the bottom. ??

Gironde_Gal

I have consulted my resident Wine Bore (the DH) and might have some answers.

Yes, the dimple is to make the bottle stronger, but this is for champagne and sparkling wine. The sediment collects on the shoulder of the bottle (if it is stored correctly on it's side) and then should be decanted.

Dimples nowadays are just decorative, a Bordeaux bottle is a diffeent shape to a Burgundy bottle. The bigger the dimple, the larger the overall size of the bottle for the same amount of wine, so it looks like a better purchase.
This might help: http://www.macsliquors.com/macswineology4.htm

A decent wine waiter should be able to pour from any wine bottle correctly whatever the size of the dimple!

Stephen_Leak

I would agree with GG's DH. It is to make the bottle stronger to withstand the pressure of the CO2 in a sparkling wine or champagne. So, as these are generally more expensive then still wines, the adage is true.

The simple techique when pouring wine is to twist the bottle as you finish, so it doesn't drip and splash.