A tear of wine refers to the droplets or streaks of liquid that cling to the inside of a wine glass after it has been swirled or tilted. Also known as "legs" or "curtains," it is a phenomenon that can be observed when a wine is swirled, causing the liquid to climb up and then slowly flow back down the sides of the glass. Typically, the thicker and slower-moving these droplets are, the higher the alcohol and viscosity of the wine.
The tear of wine is primarily a result of the combination of different factors such as surface tension, evaporation, alcohol content, and sugar concentration in the wine. Surface tension causes the liquid to cling to the glass, while evaporation of alcohol increases the concentration of the remaining constituents, making the liquid denser and slower to flow back down.
Experienced wine tasters often observe the tear of wine as it can provide valuable information about the wine's body, sweetness, and alcohol content. Wines with a higher alcohol content tend to have slower-moving tears, whereas sweeter wines and those with more residual sugar create thicker, more pronounced tears. Additionally, the tear of wine may give insight into the wine's age, as older wines often exhibit thinner and more delicate tears compared to younger ones.
Overall, the tear of wine is a visual characteristic that adds to the aesthetic appreciation and evaluation of wines, offering a glimpse into their composition and qualities.
