Riedel Glasses
When developing a glass, RIEDEL's design ideas are not born on a drawing board, but shaped by trial and error with the help and support of the world's greatest palates. A person interested in wine is led by color, bouquet and taste, but often the glass is not considered as an instrument to convey the wine's message. Over the years, RIEDEL has acquired some interesting scientific explanations as to why the shape of a glass influences the bouquet and taste of alcoholic beverages. The first discovery was made while enjoying wine. The same wine displayed completely differently characteristics when served in a variety of glasses. The differences were so great that experienced connoisseurs were made to believe that they were tasting different wines. The grape variety is the key factor in determining the relationship between fruit, acidity, tannin and alcohol. As the next step, RIEDEL was able to create shapes in which the wine, vinified from specific grape varieties, seemed to improve. We started to recognize the complex role that size and shape play in conveying the message of a fine wine. To read more Click the link below:
Aromas imparted by the grapes These aromas derive directly from the grapes; immediately after bottling, they typically dominate the flavor of the young wine. Eventually, these fruit aromas give way to or are complemented by mature aromas. Aromas imparted by bottle age New aroma structures develop over time as the wine matures in the bottle, thereby enriching the mature wine’s flavor. Mature aromas start to dominate after the wine has peaked and can eventually cause the wine to seem tired. Some wines do not age well and should be drunk when young. Aromas imparted by vinification The winemaker can heavily influence the wine’s flavor by the use of steel tanks, wooden casks or barriques (small wood barrels). This is dependent on the intensity of the use, the age of the wine, and the level of the toasting (roasting of wood barrels over fire). Various aromas from vanilla to caramel may be imparted to the wine. Furthermore, stirring of the yeast cells may impart yeasty or buttery aromas. These vinification aromas can become either complementary or dominant in the finished wine. To read more, please click the link below: