Sending this to a biophysicist colleague who actually works with the people at El Bulli.
Does anyone here have an explanation for this phenomena or have they observed this themselves ?
Having an odd situation with wineglasses that maybe you could explain to me
Bought cheap wineglasses of a good size and shape at a discount house but find that wine just doesn’t taste as good in these glasses .I note that after washing them, water beads up on the surface rather than draining off in a sheet and I guess this is a function of higher surface tension somehow caused by the class material . Washed them aggressively with ammonia, but the water still beats up so it must be a function of the class structure. Did sort of a controlled experiment last night with one of these glasses and a similarly shaped and thickness Reidel wineglass. The wine in the Reidel class clearly had a more mellow,complex structure .