Why is the bottom of a red wine bottle concave

People who often drink red wine know that the bottom of the red wine bottle is concave, but the depth of the concave is not the same, so many people also distinguish the quality of the red wine based on the shallowness of the concave at the bottom of the red wine bottle. Some people think that the deeper the concave shape of the wine, the better it is. But this is not true. The dent at the bottom of a wine bottle has no direct relationship to the quality of the wine. This article introduces the design of red wine bottles. Let’s learn about it together.

1. Increase the strength of the bottle to make it stronger and less likely to be damaged during transportation.

2. Easy to place and not easy to fall over even on an uneven table. (The bottom of a cup is usually arranged in a circular shape for this reason).

3. The bottle is big but the amount of wine is small, which makes people feel that there is a lot of wine.

4. Generally, the bottom of the bottle is the most vulnerable part, so it should be designed to be thicker.

2. Reason 1: During the storage process of wine in the bottle, the wine undergoes a series of physical and chemical changes, which will result in tartar and pigment precipitation. When the wine bottle stands, these sediments settle to the bottom. If the bottom of the bottle is flat, the sediments will easily flow into the glass along with the wine. However, if the wine bottle is mountain-shaped, the sediments will settle in the depression and will not flow into the glass along with the wine.

Reason 2: The inward concave surface is stronger, and the pit makes the bottom of the bottle as solid as the bottle wall, which is also designed to prevent the wine bottle from exploding.

Reason three: In wine serving etiquette, the pit also provides convenience and balance for the sommelier during the wine serving process.

3. The bottom of the wine bottle we see now is usually concave, because after the wine is stored, more or less sediment will appear, including pigments, tannins, tartar crystals, etc. These are all natural components of wine and are inevitable phenomena during the aging process of wine. In particular, those wines that are not gelled (using natural colloidal materials such as egg white to promote wine clarification) and are not filtered in order to maintain the wine flavor as much as possible are more prone to precipitation. Therefore, when sediment appears in the wine bottle, it is necessary to "drain" the wine before drinking. One of the goals when decanting wine is to separate the sediment as much as possible and waste as little wine as possible.