Champagne glass the aroma than a traditional flute while the mouth is still narrow enough to avoid quick loss of carbonation. "The Washington Post" food columnist Dave McIntyre has argued that the tulip allows the champagne to move to the middle from the front of the tongue, allowing the wine's flavor to be better expressed. The glass maker Riedel particularly criticizes flutes as one-dimensional, impairing drinkers' ability to appreciate a wine's full range of aromas and taste profiles. In the 1960s, double-wall stemware was developed to slow the transfer of heat from a drinker's hand to champagne and other beverages. Inner and
Glass-to-metal seal glass, the surface has to be properly oxidized. The oxide layer has to have the right thickness; too thin oxide would not provide enough material for the glass to anchor to, too thick oxide would fail in the oxide layer, and in both cases the joint would be weak and possibly non-hermetic. To improve the bonding to glass, the oxide layer should be borated; this is achieved by e.g. dipping the hot part into a concentrated solution of borax and then heating it again for certain time. This treatment stabilizes the oxide layer by forming a thin protective layer of