Karin Leeuwenhoek is a theologian, vinologist and communications scholar. She has ninety Italian olive trees, but mostly loves wine - and philosophising about it. See also her wine blog She writes a column in every issue of Winelife Magazine. - TEXT KARIN LEEUWENHOEK | IMAGE PEXELS.COM


The PSV glass. Anyone who has ever worked in the hospitality industry will know it: one of those long, narrow chalices on a base. Meant for fortified wines, such as port, sherry and vermouth. Or madeira. Vermouth - spiced and lightly fortified red or white wine - is nowadays preferred from a more spacious whisky glass, filled to less than half full. The idea of the 'size' of a glass is that you get about the same amount of alcohol with one standard glass, whether you drink a full flute of beer, a ginseng from a shot glass filled almost to the brim or a small layer of whisky from a tumbler.

With wine, a standard glass contains 100 millilitres. So in a large wine glass, that looks like a chic but sparse Haags bakkie and in an old-fashioned French bistro glass like a cosy, burgundy amount. This is why you shouldn't be too quick to believe people who drink their wine from very large glasses when they say: 'I only had three wines.' With such a large wine glass, it feels quite unnatural to pour seven glasses from a 0.75-litre bottle. It's better to count in bottles then.

I am a big advocate of more PSM: port, sherry and... madeira. In the not-so-distant past, many Dutch people preferred drinking these to 'ordinary' wine.



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