Tears of wine

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drops which form and roll down a glass above the surface of strong wine. The phenomenon is due to the evaporation of alcohol from the surface layer, which, becoming more watery, increases in surface tension and creeps up the sides until its weight causes it to break.

See also: Tear

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.

References in periodicals archive

In 1865, Carlo Marangoni wrote about the tears of wine effect on a glass where evaporation of alcohol changes the surface tension of the liquid, causing a film of fluid to travel up the side of the glass.

Scientists believe vortices allow water to flow uphill

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