This article talks about some common things we all
see and probably ignore.
The link leads to the first of those which is the dip in the bottom
of a wine bottle.
Silly me, I figured it was so the bottle looks bigger than what it holds. T
he first reason, to make the bottle more stable, makes no sense. All it doe
s is raise the center of gravity, which makes it less stable.
And doesn’t explain why they don’t have one with all wine bottles.
And wind and picnics makes no sense either, that would mean that
all wine bottles would have one and they don’t. And surely champagne
bottles would be kept in the ice bucket anyway so wouldn’t be wind
affected till empty.
The "stability" argument holds only in that it lets it set (slightly)
more stably on a nonuniformly flat surface by raising the center
section. Virtually every bottle has that to some degree even if it is
to just raise the flat bottom a little.
Our Amanda doesn't know enough physics to understand the weight
redistribution so she's just repeating something somebody else wrote
that also wasn't so on that part.
It is true on the shape and strength; I dunno whether there's really
anything behind the cleaning argument or not--don't think it's a biggie
even if it were to help a small amount.
My supposition with nothing to back it up other than just what I figured
was that it was there primarily to be a spot for any sediment to settle
to for wines (particularly reds).
That it is clearly widely used throughout the liquor industry for the
visual effect noted above is, I think, indisputable altho none of the
bottlers would every publicly admit to that, methinks... :)
Trouble with that line is that as you say all wine bottles have some
rise in the bottom which would be fine for any normal non uniformly
flat surface. Doesn’t explain the massive hole you get with some.
And doesn’t explain why champaign bottles need
better cleaning than non champagne bottles.
I bet the real reason is that there is a lot more pressure with
champaign than still wine and that’s the reason for the much
more pronounce dimple in the bottom of those bottles.
But reds don’t generally have that massive dimple, only champaign etc do.
I think they would. I just got given some 25 year old port
for Xmas and its in very much more fancy bottles than the
much younger 7 year old port that winery produces.
Oh, they're _very_ proud of the appearance and the fancy, sure.
I just don't believe they would be so willing to admit the part of the
design process designed to make it look like there's more in the bottle
I just noticed last night my "cold winter bottle of single-malt" was
down to where if spring doesn't arrive real_soon_now, this one may not
last the winter but sitting on the shelf it would appear there's quite a
lot still in there...and they're claiming one of strongest blizzards in
40-something years is forming.
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