Comments on: An Exposition on Riedel Glasses

By: Rona

Rona — Sun, 10 Jan 2010 02:54:51 +0000

yeah, apparently we need plates and stuff more than wine glasses. shucks… it’s alright. it was a battle i chose to let go.

By: vinicultured

vinicultured — Thu, 24 Dec 2009 19:37:07 +0000

WHATTT!?!?!? Why did your husband take them out!? =(

Indeed. Temperature is crucial. I find myself putting pretty much every red wine in the fridge for at least a few minutes. One of my favorites: cool Cabernet Franc from the Saumur Champigny region of France, served with a late-night snack of a toasted sesame bagel topped with eggs scrambled with goat cheese. =)

By: vinicultured

vinicultured — Thu, 24 Dec 2009 19:32:08 +0000

Hmm–I was looking at the Vinum Extreme, but they seemed a bit large for my needs. I may have to give them a second look, though!

By: Rona

Rona — Tue, 15 Dec 2009 18:00:53 +0000

I tried to add a bunch of vinum glasses to our registry… but the hubs took them out, so i still have yet to own some riedel stemware. i hear great things about them. i’m convinced they make a difference.. the glasses used at the wine tasting we went to a couple years ago made a difference in the wine (IMHO). i havent owned very many kind, so I’m not too picky. My pet peeve tho is improper temperature.

By: Shea

Shea — Tue, 15 Dec 2009 07:06:13 +0000

Personally I have all the Vinum Extreme glasses – they sit between the vinum and the sommelier in quality. I think they are great value and a big step up from Vinum (which really is the minimum that any wine lover should be using).

This post makes me think of the two biggest mistakes in wine service:

1. improper glassware

2. incorrect serving temperature

If restaurants / wine bars could get these two things right, it would make a world of difference to the wines they serve. Alas, most places F one or both up and thus provide lackluster wine service.