WHY SHAPE MATTERS

  • Stemware consists of 3 parts: the bowl, stem and base.
  • The height of the stem and the width of the base are part of the glass design (known as the architecture).
  • Grape varietal specific stemware features finely-tuned glass bowls consisting of 3 variables: shape, size and rim diameter.
  • Grape varietal specific stemware has to translate the “message“ of wine to the human senses.
"Message" of wine

THERE ARE 4 SENSATIONS IN WINE

Bouquet: Grape varietal specific stemware is responsible for delivering the quality and intensity of the wine’s aroma.

Texture: Grape varietal specific stemware highlightsthe exciting and diverse styles of "mouthfeel" in wine (watery, creamy, silky, velvety).

Taste: Grape varietal specific stemware creates a balanced interaction between the fruit, minerality, acidity and bitter components of a wine.

Flavor: Grape varietal specific stemware offers a pleasant, seamless, harmonious, and long lasting aftertaste.

White wine, rosé wine & red wine

Wine colours

The colours of the wine can vary strongly depending on age, concentration and winemaking techniques. The grapes and wines below often, but not always, exhibit the listed colours. Generally speaking, younger red wines tend to be violet and purple in colour, while more mature red wines tend to be a rich garnet colour.

White Wine

Grayish Yellow

Pinot Grigio

Greenish Yellow

Sauvignon Blanc

Pale Yellow

Colombard, Grüner Veltliner

Lemon Yellow

Riesling, Gewürztraminer

Light Gold

Chenin Blanc

Golden Yellow

Chardonnay, Viognier, Sémillion

Gold

Dessert wines

Brownish Yellow

Sherry, mature White Burgundy

Amber

Vin Santo, Tokaji

Brown

Malaga, Marsala

Rosé Wine

Onion Sky

Rosé Champagne

Salmon

Rosé Syrah

Raspberry

Rosé Grenache, White Zinfandel

Red Wine

Cooper

Aged Grenache

Brick Red

Mature Pinot Noir, aged Bordeaux

Garnet

Cabernet Sauvignon, Merlot, Nebbiolo

Ruby

Young Pinot Noir, Tempranillo

Cherry

Sangiovese, Zinfandel

Purple

Barbera, Amarone

Blackish Red

Shiraz, Vintage Port

Feel your wine

Aromas & Flavours

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.

Download wheel of aromas

Maximilian Riedel
We celebrate wine

Taste of wine

Take a sip and keep it in your mouth. Pay attention to the wine’s initial impact, mouthfeel and finish. To intensify the tasting you can chew the wine (causing the tannins to emerge) or you can take in some air with your lips slightly open (causing sealed aromas to open up). Again, the aroma wheel can help you in identifying the wine’s aromas. Should you taste a series of wines, spit the samples out (this reduces the negative effect the alcohol has on your tasting abilities). To neutralize your palate you can simply drink some water. Do not eat any bread while tasting wine since this will significantly affect your sense of taste.

SERVING TO MAXIMIZE ENJOYMENT

• Glass hygiene: Serve beverages only in sparkling, clean, odorless glasses.
• Temperature: Do not over-chill white wines and sparkling wines; serve red wines below room temperature.
• Serving/glass: Maximum 3 to 5 oz/100 to 125 ml. Never over-pour the glass.
• The ample, gracious glass volume offers great wines the room to breathe and to express the
unique message of the aroma.

64°F 18°C

Great, full-bodied red wines

Bordeaux, Cabernet Sauvignon, Zinfandel

64°F/​18°C

Great, full-bodied red wines

Bordeaux, Cabernet Sauvignon, Zinfandel

63°F 17°C

Full-bodied red wines

Syrah, Barbaresco, Vintage Port

63°F/​17°C

Full-bodied red wines

Syrah, Barbaresco, Vintage Port

61°F 16°C

Great red wines

Burgundy, Pinot Noir, Rioja, Pinotage

61°F/​16°C

Great red wines

Burgundy, Pinot Noir, Rioja, Pinotage

59°F 15°C

Medium-bodied red wines

Merlot, Chianti, Barbera

59°F/​15°C

Medium-bodied red wines

Merlot, Chianti, Barbera

57°F 14°C

Full-bodied red wines

Sherry, Vin Santo, Port

57°F/​14°C

Full-bodied red wines

Sherry, Vin Santo, Port

55°F 13°C

Light-bodied red wines

Beaujolais, Gamay, Cotes-du-Rhone, Dolcetto

55°F/​13°C

Light-bodied red wines

Beaujolais, Gamay, Cotes-du-Rhone, Dolcetto

54°F 12°C

Full-bodied white wines

Burgundy, Chardonnay, Bordeaux

54°F/​12°C

Full-bodied white wines

Burgundy, Chardonnay, Bordeaux

52°F 11°C

Medium-bodied white wines

Sancerre, Sauvignon Blanc, Riesling, Soave

52°F/​11°C

Medium-bodied white wines

Sancerre, Sauvignon Blanc, Riesling, Soave

50°F 10°C

Rosé and light-bodied white wines

White Zinfandel, Pinot Grigio, Colombard

50°F/​10°C

Rosé and light-bodied white wines

White Zinfandel, Pinot Grigio, Colombard

48°F 9°C

Sparkling wines

Vintage Champagne

48°F/​9°C

Sparkling wines

Vintage Champagne

46°F 8°C

Dessert wines

Late harvest wine, Sauternes, Ice wine

46°F/​8°C

Dessert wines

Late harvest wine, Sauternes, Ice wine

44°F 7°C

Basic sparkling wines

Prosecco, Cava, Lambrusco, Champagne

44°F/​7°C

Basic sparkling wines

Prosecco, Cava, Lambrusco, Champagne

THE ARCHITECTURE OF STEMWARE

Comprises three parts: bowl – stem – base.

The design (architecture or construction) of a stemmed glass must ensure that the size, height and width are in perfect harmony. The size of the bowl has to be in proportion to the height of the stem and the width of the base. Respecting the exact ratio between these dimensions ensures the glass is correctly and seamlessly proportioned. Table top "classics" are composed using the magic "golden architectural formula". Early glass architecture, around 1920, took the lead, spearheaded by three Viennese architects (Loos, Hoffmann, Ertl). Claus J. Riedel‘s designs from the late 1950‘s, re-established and took on this concept, which combined with influence from French and Irish classics resulted in stemware featuring this "construction", which is so pleasing to the eye.

Horizontal RIEDEL Veritas Cabernet glass

FINDING THE RIGHT RIEDEL GLASS

RIEDEL offers both "varietal specific" glasses for wine enthusiasts and "wine friendly" glasses for more casual wine drinkers.

Use stemmed glassware for fine dining and stemless for casual dining.

  • Plan to invest ($) in ONE glass as much as you spend on average on a bottle of wine.
  • When you choose a grape varietal specific RIEDEL glass, understand that it is built for a purpose and performs at its best with a specific type of wine.
  • A grape varietal specific RIEDEL glass is a wine tool = "the key to wine" and is designed to unlock the most elusive characteristics of a wine.

BASED ON THIS PRINCIPAL, RIEDEL INTRODUCED THE CONCEPT OF GRAPE-SPECIFIC GLASSWARE.

Two flavor contributors: floral white wines – aroma and taste are dominated by fermented grape juice and the flavor of yeast.

RIESLING GRAND CRU
(13-3/8 oz, 380 ccm)

Three flavor contributors: oak-aged white wines – aroma and taste are dominated by fermented grape juice, the flavor of yeast, and oak influence (malolactic fermentation, gentle wood flavors combined with ageing and
aeration).

MONTRACHET/CHARDONNAY
(18-3/8 oz, 520 ccm)

Four flavor contributors: oakaged red wines – aroma and taste are dominated by fermented grape juice, the flavor of yeast, maceration (fermentation of the skin and juice) and oak influence (malolactic fermentation, gentle wood flavors combined with ageing and aeration).

CABERNET
(30-3/8 oz, 860 ccm)
 

IS THERE ONE GLASS FOR ALL MY WINES?

The three most versatile shapes for red and white wines are the OUVERTURE Doublemagnum, OUVERTURE Magnum and the VINUM Riesling Grand Cru, but please remember: shape does matter for maximum intensityand total enjoyment of wine.

RIEDEL Performance Riesling glass 6884/15

ONE SIZE FITS ALL?

HOW CAN EACH SHAPE PROVIDE A UNIQUE EXPERIENCE FOR MY WINE?

  • One glass is not ideal for all styles of wine; a wine’s bouquet, taste, balance and finish are all affected by the shape of the glass it is consumed from.
  • A wine will display completely different characteristics when served in different glasses.
  • These differences can be so great, that when the same wine is served in several different glasses, even experienced wine connoisseurs believe that they are tasting as many different wines as there are glasses.
  • RIEDEL has created shapes that specifically enhance a wine’s harmony and highlight its unique characteristics.
  • Grape varietals carry in their DNA unmistakeable flavor profiles, which adds to the importance of selecting the appropriate glass.
  • Wines have two, three or four flavor contributors which are associated with the fermentation process.
Maximilian Riedel enjoys red wine out of a RIEDEL Winewings glass 1234/0

SHOULD I USE A DECANTER?

HOW WILL DECANTING ENHANCE MY WINE EXPERIENCE?

  • There are two reasons why we decant wines:
    1. Decant an older wine to separate it from its sediment.
    2. Decant a younger wine to increase aeration, revealing more complexity, and opening up aromas and flavors.
  • To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 - 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process.
  • The main preservation element in wine is carbon dioxide, which is integrated with the wine during the first (= alcoholic) fermentation.
  • Decanting reduces the amount of carbon dioxide and “matures“ the wine, allowing the bouquet to develop faster.
  • On the palate, decanted wine expresses higher levels of fruit in red wines and tends to integrate and smooth out tannins.
  • When decanting young wines, turn the bottle directly into the decanter and let it splash into the vessel to maximise aeration.
  • When decanting off the sediment of an old wine, slowly pour the wine into the decanter without allowing any sediment to leave the bottle.
  • Suggest the customer considers trying the following exercise: Using identical glasses, decant half the bottle and serve the other half directly from the bottle - then draw your own conclusion.
RIEDEL Trademark

RIEDEL Trademark

The RIEDEL TRADEMARK dates from the Art Nouveau period at the end of the nineteenth century, and was used for RIEDEL glassware made in Bohemia from 1890 to 1925. In 1996, to commemorate RIEDEL’S 240th anniversary, we reintroduced this trademark for all our hand-made products.

The distinctive Riedel signature is now featured on the base of all these products. This signature trademark (1) helps our customers to distinguish immediately between hand-made products and those made by machine (2).

Our machine-made products carry this trademark. The RIEDEL glass dynasty is built on the creative energies of a long line of glassmakers. The story begins in 1756 in Bohemia and continues right down to the united Europe of today, taking in on the way some of the most dramatic events in European history.

The RIEDEL glass globe lighted in red at the RIEDEL headquarter in Kufstein Austria.
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