It seems to have first shown up in the U. Champagne bottles tend to be a little wider in the body and made with heavier glass; differences that are usually distinct when one has the two types side by side. In addition champagne bottles were usually made in a darker olive green color than the Burgundy style, though this is quite variable and a likely meaningless distinction.
This precise shape continues to be used today for many types of red and white wines produced throughout the world. Click close-up of shoulder, neck, and finish to view a close-up picture of this modern bottle showing the lack of clear transition from the shoulder to the neck. The bottle pictured to the right is another modern Burgundy style bottle that was used for sake, showing that there was and is some alternative use of this style beyond certain types of wine.
Click close-up of the shoulder, neck, and finish to view the unusual cork stoppered finish on this example, which would be considered a bead finish.
Most Burgundy style bottles have a champagne finish, though in more recent times midth century on external screw threads are common. However, the latter type finish is not widely used with the exception of "cheap" wine, simply because it is associated with cheap wine and few wine producers - not unexpectedly - wish their product to be thought of that way.
Thus, the general dating of this style of bottle must be done using manufacturing based diagnostic features; see the Bottle Dating pages for more dating information. This is the third and last of the three dominant styles of wine bottles which bridge the time from at least the mid 19th century to the present day. This particular shape was - and still is - referred to as a "hock" or Rhine wine.
Glassmakers during the early 20th century called them by either name IGCo. Click on the following link to view the illustration and listing for hock wine bottles in the Illinois Glass Company catalog - IGCo. This catalog indicates that these bottles are of German or French origin, though sold through this American glass company catalog.
During the 19th century, hock wine bottles typically contained both red and white Rhine and Mosel wines. The term "hock" is reported to be an English pronunciation of the abbreviation for Hockheim , which is a vineyard village south of Mannheim, Germany from which the first Main-Rhine wines were exported to England Van den Bossche The distinctive shape of these bottles is typified by being tall and slender with no sharp break where the body merges into the shoulder though the shoulder starts where the parallel body sides just begin to converge and no discernable break where the shoulder becomes the neck.
This general shape dates back to at least the s or s in Europe, though these early to mid 19th century examples are just slightly "squattier" in shape relatively speaking than those pictured here. They were also typically free-blown or dip molded, often exhibiting pontil scars reflecting the technology of that period, and are sometimes blob sealed Boow ; Van den Bossche From the s on possibly earlier , hock wines were primarily made in the longer graceful shape shown here, either in two-piece post or cup-bottom molds, or most commonly in turn-molds Van den Bossche , empirical observations.
Hock wine bottles from the 19th and early 20th centuries are most often seen in shades of olive green or amber, but were produced commonly in a wide array of other colors from colorless to aqua to red amber a common color; see bottle to the right pictured above to various shades of blue or bluish green bottle to left below.
Machine-made examples typically date from the mid to late s and after see last note at the bottom of this page for a dating caution. Today this precise shape is synonymous with white wines made throughout the world from an assortment of grapes including Riesling usually green bottles and Gewurztraminer usually amber bottles Van Den Bossche Both of these bottles were produced in a turn-mold, as they have no body mold seams in evidence and distinctive horizontal rings from the turn mold process.
Both also have applied champagne finishes and moderate push-up bases with small mamelons. Like most we believe hock wine bottles these bottles were very likely imported from Europe and date from the late 19th or early 20th centuries.
Because of this, they have true applied finishes at a later date than similar American made products see notes below. Click on the following links to see more images of these bottles: base view ; close-up of the upper half of the olive green example. The bottles pictured to the right above are downscaled examples of the typical hock wine shape which date from the same era as the bottles above, i.
Both have typical champagne finishes, though the blue green one left is applied and likely foreign made and the smaller amber one has a tooled finish and possibly American made. The smaller example was also made in a two-piece cup-bottom mold not turn-mold which may be an unusual configuration for a foreign made hock wine.
Click on the following links for more pictures of these bottles: base views of both bottles; close-up of the shoulder, neck, and finish of the blue green bottle.
These very common bottles held different wines produced by this company and are usually machine-made, though some early ones are mouth-blown, dating from just before Prohibition to the midth century.
Shorter versions were also made. Later examples had an unusual brandy finish with a crown cap bead lip or upper part s and s and external screw threads 40s and 50s date ranges estimated based on empirical observations. Please note that the vast majority of hock wine bottles have neither body embossing nor blob seals.
An interesting variation of the bottle above is another product from the same company that was most likely produced during National Prohibition to The " Old Monticello Tonic " was likely a product intended to skirt the alcohol-as-beverage related regulations of Volstead Act by affirming its medicinal qualities. Anemia and Neurasthenia. Bush Terminal No 10 Brooklyn, N. Monticello New York, St.
Louis, Established Refilling Prohibited Reg. Bottles of this shape were also used on for bay rum men's aftershave. Typically the bay rum bottles are more slender in the body than the hock wines, though this is most apparent only when compared side to side and may not be a universal differentiation trait.
Click on bay rum bottle to view an Occasional examples can be found with a different type finish external screw threads, a brandy finish with a crown cap bead lip or upper part , though the vast majority of the bottles made up to the present have a cork accepting champagne finish and are otherwise identical in shape IGCo.
This shape of bottle can be free-blown or dip molded item pre , or turn or two-piece molded to s , or machine-made late s to date. The three bottle style shapes noted above account for a large majority of the wine bottles produced over the past century or more. However, even with this dominance there were variations on the above themes, a couple of which are covered here.
Absinthe contained wormwood which had reputed hallucinogenic effects which caused it to be outlawed most places during the early 20th century in France where it originated , though it is made again today including in France Reed Pastis was a similar beverage that persisted as it did not contain wormwood.
It continues to be a traditional drink in portions of southern France i. Apparently these products were quite popular in the United States as this shape of bottle is commonly encountered on historic sites. It is likely, however, that this style was also used for various other wine and spirits products.
Jules Pernod was a large producer of pastis during the late 19th and 20th centuries and is still in business under the name Pernod-Ricard source: the website linked above. This particular bottle was produced in a turn-mold and has an applied single part finish that is similar to the champagne finish except that it is rounded instead of flat on the outside surface. This style of bottle was also free-blown and possibly dip molded, so one needs to look closely to determine the method of manufacture Reed Click on the following links to view more pictures of this bottle: base view showing the high push-up; close-up of the shoulder, neck, and finish showing the embossed blob seal.
This style still sees some limited use today though most Chianti is bottled in the Bordeaux style bottles now. The image to the right shows a pair of these bottles with the very distinctive cylindrical bulbous body which lacks even a cursory flattened base making it impossible for them to stand up on their own. Instead, these bottles were contained inside a straw basket known as a "fiasco" in Italian which was woven in a fashion that included a wicker base allowing the bottle to stand up Wikipedia The pictured Chianti bottles lying on their sides are The bases show the typical "look" of machine-made examples of this style with a large several inches in diameter incised circle up the body a ways toward the finishes from the apex of the base; click Chianti bases to see such as it is easier to see what is meant here than describe it.
The manufacturing cause of these circles are unknown to the author although they were most likely caused by the interface of the body mold halves and the base plate of the machines "blow" mold. Mouth-blown examples of these bottle lack this unusual seam and have either an applied or tooled finish empirical observations.
The finishes of the illustrated bottles click Chianti finishes to see close-ups show typical diagnostic features of a machine bottle including the horizontal ring-mold seam just below the base of the finish and a vertical side mold seam extending to the rim of the finish.
A user of this site forwarded an image of three of the bottles tethered together by these same type wires to form the base of a lamp purchased in the s! Machine-made examples date from the mid to late s to the present day. The general dating of this style of bottle must be done using manufacturing based diagnostic features; see the Bottle Dating pages for more information and begin the process of determining a date for a specific bottle of this type.
Click on the following link to see the absinthe bottle offered by the Illinois Glass Company in which were likely imported by them: IGCo. The Chianti bottles have not been found in any of the bottle makers catalog in the authors possession; it is believed that all bottles of this style are foreign made and imported into the U.
As noted for the bottles above, one potentially confounding factor when trying to date most wine and champagne bottles is that many, or possibly even a majority, of wine bottles were imported from Europe, at least up until National Prohibition.
Spirits shapes used for wine: Occasionally, shapes closely identified with containing spirits were used for wine and likely vice versa. The base base view is embossed with the makers mark of an "H" in a triangle indicating manufacture by J.
Hamilton Pittsburgh, PA. However, this bottle most likely dates from around to Prohibition though could also have been a "medicinal" wine product produced during Prohibition, i. The pictured bottle to the right is a three-piece mold, "Patent" style though not embossed as such spirits bottle with an applied "mineral" finish and a sand pontil scar on the base click base view to see such. Malmsey was an alternative name for the varietal grape known also as Malvasia.
One fascinating source of information on the types of wines and spirits available in the West during the early 20th century is found at a Harvard University website which contains an entire H. These fall to the bottom of the bottle over time and form a layer. With a flat- bottomed bottle, when the wine is poured, this layer is easily disturbed and the poured wine ends up cloudy, spoiling its appearance and sometimes its taste.
Having an indent in the bottom means that the sediment is deeper, with a smaller surface area, thus easier to avoid disturbing. This also provides an explanation as to why Stephen Hill's son noticed the connection with more expensive wines. Most cheaper wines are filtered or whirled in a centrifuge before bottling, avoiding sediment and thus the need for the more expensive punt-bottomed bottles.
Many wine buffs consider that wine only achieves its full complexity if allowed to develop without filtering. Nigel Duncan, London SW20 A cousin of mine who worked briefly in a champagne bar told me that the dent was to accommodate the pourer's thumb, with the fore- and middle fingers placed underneath the bottle, so that a minimum of body heat was transferred to the bottle while pouring.
I would rather believe that it was to withstand the high pressure inside the unopened bottle having an arched, rather than flat, surface , whilst allowing the bottle to stand on a flat surface. Tim Waterfield, Montreal Canada The indentation, at least for white wine, increases the internal surface area of the bottle enabling faster chilling.
Jason Thompson, Newbiggin by the Sea That's what it's for, but what's it called? Well it's one of those things you didn't know had a name. It's called a "kick", or, less often these days, a "punt". Garrick Alder, London Additionally, it allows the marketing bods to shape a tall thus bigger looking bottle with the same width, but which actually has the same standard internal volume due to the dent in the bottom.
Compare a few bottles in a shop and you will see the way the bottle designer trades off the size of the dent against other dimenstions. They come from various parts of the world and some have punts and some do not. Nowadays, wine bottles are machine moulded. Small differences in the shape of the bottle may mean that the mould has to be more complicated and thus more costly, but the effect on the cost of each bottle would be negligible.
As for clever vintners exploiting the punt, I don't see how they can do that now that the volume is stated on the label. I suspect that the punt is another of those wine snobberies, like the ridiculous practice of stuffing the neck with a piece of bark, which tends to taint the wine and is no cheaper than the much more efficient screw cap.
And if someone writes to say that corks "breathe", I would like to see them prove it. Ray Cobbett, Billericay, Essex Ray Cobbett believes that vintners cannot exploit the punt because "the volume of wine is stated on the label". The EU permits a variance of 20ml per bottle, following a plea from producers who stated that this was necessary to allow for inaccuracies in the bottling machines.
So your ml bottle should in theory contain between ml and ml but, uncannily, will generally contain ml, perfectly legally, and giving the producer a bonus bottle for every three dozen. Sure, the law permits a tolerance on individual bottles to allow for variability in the performance of bottling machines, but there is an overriding requirement that the average of all bottles in a batch must not be less than the quantity declared on the label. So for every bottle found to be underfilled, there will be another which is overfilled - with no profit to the vintner.
If Mr George has evidence to the contrary, he should pass it forthwith to his trading standards authority for legal action. Michael Ranken, Hythe, Kent Ray Cobbett, who considers wine corks to be a "ridiculous snobbery",might like to consider that the traditional management of cork oak forest in Portugal, which supplies 80 per cent of the world's wine corks, is vital to both the economy of one of the poorest regions in Europe and the sustainability of one of the world's richest ecosystems.
The cork oak forest, habitat of the Iberian lynx, black stork, Bonelli's eagle and Spanish imperial eagle, is under severe threat from the increasing use of plastic "corq" manufactured by Supremecorq, in which Bill Gates is a major investor. Silvaner Bocksbeutel 6 The Bocksbeutel, a rounded flattened flask shape, originated in Germany. Today, the fanciful shape is used for a number of wines from the E.
Chianti Fiasco 7 Though these Italian straw-covered bottles represent the height of wine-related kitsch today, they were once functional: Hand-blown bottles were more delicate and rounded, so the straw helped to protect the glass.
According to food and wine historian , Jeremy Parzen, the dominance of the fiasco in Chianti was challenged in the later part of the 19th century when Tuscan producer Barone Ricasoli began using the Bordeaux bottle as he modernized his operation. Verdicchio 8 Fazi Battaglia, a heavy-weight producer in the Marche region of Italy, helped popularize verdicchio stateside in the s by introducing this wacky bottle, which is alternately described as being amphora- or fish-shaped.
Contemporary verdicchio from producers who want to escape that association tend to be bottled in Burgundy-style bottles. Champagne 9 Though the shape is similar to Burgundy bottles, these specimens are heftier for a reason: physics. The basic Champagne bottle looks like a larger, heavier Burgundy bottle. The punt is deeper than a regular Champagne bottle, which allows for easy riddling when the sediment from fermentation is collected by rotating the bottle slowly over a long period.
Los Bermejos 12 This Canary Island winery, helmed by Ignacio Valdera, bottles its wines in bulbous top-heavy bottles with a pouring spout cut into the glass.
COS 13 When the trio of then-college students who founded formative Sicilian winery COS bought an old cellar for the operations in , they serendipitously found an old bottle from the Vittoria area in the building.
To honor local history, they took the stout shape to a bottle manufacturer who replicated it for their amphora-made wine. Villa Sparina 14 This Piedmont winery bottles its Gavi di Gavi in straw-yellow, amphora-shaped bottles, which are said to mimic the first bottles used at the estate in the 18th century.
Tagged: Bordeaux , Burgundy , Champagne , design , riesling , wine , wine bottles. Share story: Share. To Name.
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