between the glass and the wine) – rejuvenating the perceived impression. Sparkling wines are served in particular glasses such as the flute and the coupe. The flute is the preferred glass for professional tasters: the shape concentrates the aromas to the nose of the taster and its height allows appreciation of the fine bubbles that rise to the surface. The coupe is not recommended because of its too flared shape: it does not preserve the layer of foam, and the gas and aromas escape too fast. According to legend, this type of glass was developed based on the shape of the Breast of the Marquise de Pompadour. The coupe dates from a time when the wines were mostly sweeter and less aromatic. Since the 1930s and with the habit to consume drier sparkling wines, the flute has taken the place of the coupe. The coupe is also used in mixtures which have an olive in a bubbly cocktail and in the spectacular pyramids of glasses that crown festivities. Besides this range of glasses, the work of a team of tasters, including Jules Chauvet of the INAO in France, led to the creation in 1970 of the INAO glass. This glass has a thin glass wall and curve calculated to be able to taste all wines. This glass is used, among others, during the approval tastings – the gateway for the wines to be entitled to bear the name of an appellation d'origine contrôlée (AOC). This simple but elegant glass can also be used to serve wine at the table. Types Dry white wine The dry white wine is a wine without sugar (the sugar ratio is generally less than 4 grams per litre). It is a wine very difficult to develop because the balance of the wine is based on only two parameters: acidity and alcohol. Before the 1950s, the traditional European wine was made in small containers where the temperature did not rise high enough to interfere with the fermentation but this method of vinification gave wine structure and roundness but was not aromatic. In California and Australia the need to cool the grapes and wine during fermentation led winemakers to equip their cellars with adequate equipment: refrigeration units, circuits of pipes to carry the liquid refrigerant, and vats temperature-regulated by coils in the walls of the vessel or flag (a thin welded coil shaped like a flat plate