This $56 Glass Is Perfectly Suited to All Styles of Wine

Richard Brendon
Richard Brendon

People who take their wine seriously tend to own different glasses for different types of wine. Decor website Home Stratosphere, for instance, identified 18 wine glasses—each shaped differently to complement the unique flavors and fragrances of a Bordeaux, a Burgundy, and other kinds of red, white, and dessert wines.

If you don’t want to spare the expense or the cupboard space for all those glasses, you may want to check out Richard Brendon’s $56 wine glass, which is said to be suited to all types of wine. As spotted by Fast Company, the “1 Wine Glass” is the result of a collaboration between Brendon, a London-based product designer, and wine critic Jancis Robinson.

Robinson said that when Brendon asked her to help design a range of wine glasses, she was “insistent” that they design one single glass. “I love white wine as much as red and have never understood why white wine glasses are routinely smaller than those designed for red wine,” Robinson said in a statement, adding that white wines can be just as complex as reds. “It just seems so obvious and sensible to have one single wine glass for all three colors of wine—especially when so many of us are short of storage space.”

To get it just right, they toiled with the thinness of the glass, the length of the stem, the curvature, the opening, and the overall practicality (Robinson said it had to be dishwasher safe, and indeed, the finished result is). The result is a 125ml handcrafted glass that can be used for all types of wine, including champagne, port, and sherry. The duo also designed a stemless water glass and two decanters. The items can be purchased on Richard Brendon's website.

[h/t Fast Company]

Pabst Blue Ribbon Could Be All Tapped Out If It Loses Beer Battle With MillerCoors

Justin Sullivan, Getty Images
Justin Sullivan, Getty Images

If Pabst Blue Ribbon is your beer of choice, the next month or two could be a nail-biter. In a battle of the brews, Pabst and MillerCoors are locked in a lawsuit that could determine the fate of the popular alcoholic beverage.

The situation started going sour when MillerCoors, which produces Miller Lite, Coors, and Coors Light beers among other brands, notified Pabst that they would no longer be making and packaging Pabst Blue Ribbon, Old Milwaukee, or Lone Star beers. The two signed an agreement in 1999 that allowed Pabst to distribute beer brewed by MillerCoors, effectively outsourcing the beer-making process. That agreement is set to expire in 2020. While it allows for two five-year extensions, MillerCoors apparently wants out.

MillerCoors is arguing that they no longer have the manufacturing capacity to continue working with Pabst; Pabst is insisting MillerCoors is looking for a way out of the agreement so they can cripple the competition. The company is also adamant that, with its need for 4 to 4.5 million barrels annually, MillerCoors is the only option. They claim MillerCoors rejected an offer for Pabst to lease one of their brewing facilities and that they also offered to extend the deal only if Pabst paid $45 per barrel—a near-triple price increase that the company can’t afford.

As a result, Pabst sued MillerCoors for $400 million and is asking MillerCoors to act in good faith to help find a resolution that works for all parties. The company also claims to have documents proving MillerCoors deliberately closed breweries so it would no longer have the means to supply Pabst.

If the court finds MillerCoors has no further obligation to Pabst, the company will have to do some scrambling to find a way to continue making product. Pabst claims the only other manufacturer with the capacity to brew enough beer to meet their demand is Anheuser-Busch, and they don’t accept contracts to be a supplier.

The jury trial in Milwaukee County Circuit Court is expected to last through November.

[h/t TIME]  

Why Do Hangovers Get Worse As You Get Older?

iStock/OcusFocus
iStock/OcusFocus

“I just can’t drink like I used to” is a common refrain among people pushing 30 and beyond. This is roughly the age when it starts getting harder to bounce back from a night of partying, and unfortunately, it keeps getting harder from there on out.

Even if you were the keg flip king or queen in college, consuming the same amount of beer at 29 that you consumed at 21 will likely have you guzzling Gatorade in bed the next day. It’s true that hangovers tend to worsen with age, and it’s not just because you have a lower alcohol tolerance from going out less. Age affects your body in various ways, and the way you process alcohol is one of them.

Because your body interprets alcohol as poison, your liver steps in to convert it into different chemicals that are easier to break down and eliminate from your body. As you get older, though, your liver produces less of the enzymes and antioxidants that help metabolize alcohol, according to a study from South Korea. One of these enzymes—called alcohol dehydrogenase (ADH)— has been called the “primary defense” against alcohol. It kicks off the multi-step process of alcohol metabolization by turning the beer or booze—or whatever you imbibed—into a chemical compound called acetaldehyde. Ironically, this substance is even more toxic than your tipple of choice, and a build-up of acetaldehyde can cause nausea, palpitations, and face flushing. It usually isn’t left in this state for long, though.

Another enzyme called aldehyde dehydrogenase (ALDH) helps convert the bad toxin into a new substance called acetate, which is a little like vinegar. Lastly, it’s converted into carbon dioxide or water and expelled from your body. You’ve probably heard the one-drink-per-hour recommendation, which is roughly how long it takes for your liver to complete this whole process.

So what does this mean for occasional drinkers whose mid-20s have come and gone? To summarize: As your liver enzymes diminish with age, your body becomes less efficient at metabolizing alcohol. The alcohol lingers longer in your body, leading to prolonged hangover symptoms like headaches and nausea.

This phenomenon can also partly be explained by the fact that our bodies tend to lose muscle and water over time. People with more body fat don’t break down alcohol as well, and less water in your body means that the booze stays concentrated in your system longer, The Cut reports. This is one of the reasons why women, who tend to have a higher body fat percentage than men, often suffer worse hangovers than their male counterparts. (Additionally, women have fewer ADH enzymes.)

More depressingly, as you get older, your immune system deteriorates through a process called immunosenescence. This means that recovering from anything—hangovers included—is more challenging with age. "When we get older, our whole recovery process for everything we do is harder, longer, and slower," gastroenterologist Mark Welton told Men’s Health.

This may seem like a buzzkill, but we're not telling you to put down the pint. However, if you're going to drink, just be aware of your body’s limitations. Shots of cotton candy-flavored vodka were a bad idea in college, and they’re an especially bad idea now. Trust us.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

SECTIONS

arrow
LIVE SMARTER