sign in sign up
<<
Home , Fragrance wheel, Grand Cru (cipher)

sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 1

EAN UPC

9006206812332 WWW.RIEDEL.COM 632868334517 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 2

E sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 3

SOMMELIERSGUIDE

PAGE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: A 9 Ajaccio 4400/15 10 Blush 4400/4 9 Chianti 4400/15 7 Fronsac 4400/00 21 Kräuterbrände 4200/5 11 Albariño 4400/0 7 Bordeaux (red) 4400/00 17 Cognac V.S.O.P. 4400/71 13 Fumé Blanc 4400/33 L 7 Lagrein 4400/0 13 Aligoté 4400/5 7 Bordeaux (mature) 4400/0 17 Cognac XO 4400/70 13 Fumé Blanc 4400/5 9 Lambrusco 4400/15 12 Alsace Grand Cru 4400/15 13 Bordeaux (white) 4400/33 16 Colheitas 4400/61 13 Furmint (dry) 4400/5 16 LBV (Late bottled ) 4400/61 8 Amarone 4400/30 11 Bourgogne Aligoté 4400/0 8 Cornas 4400/30 G 9 4400/16 7 Listrac 4400/00 20 Anis 4200/1 17 Brandy 4400/71 20 Corn 4200/1 13 Gewürztraminer 4400/33 13 Loire (white) 4400/33 20 Apple 4200/4 7 Brunello di Montalcino 4400/00 11 Cortese 4400/0 13 Gewürztraminer 4400/5 10 Loupiac 4400/55 20 Aquavit 4200/1 9 Burgundy (red) 4400/16 13 Cortese 4400/5 20 Gin 4200/1 M 16 Madeira 4400/61 17 Armagnac (young) 4400/71 11 Burgundy (white) 4400/7 11 Corton-Charlemagne 4400/7 8 Gran Reserva 4400/31 7 Madiran 4400/0 17 Armagnac (mature) 4400/70 11 Burgundy (white) 4400/0 11 Corton-Charlemagne 4400/0 21 Grappa 4200/3 8 4400/30 10 Ausbruch 4400/55 C 7 4400/00 10 Côtes de Provence 4400/4 7 Graves rouge 4400/00 18 Malt Whisky 4400/80 10 Auslese 4400/55 7 4400/00 8 Côte Rôtie 4400/30 13 Graves blanc 4400/33 16 Malvasia 4400/61 B 16 Banyuls 4400/61 7 Cahors 4400/0 10 Côtes du Rhône rosé 4400/4 8 4400/30 19 Maraschino 4200/6 9 Barbaresco 4 400/16 17 Calvados 4400/71 9 Côtes du Roussillon 4400/15 9 Grignolino 4400/15 21 Marc 4200/3 8 4400/30 9 4400/15 9 Côtes du Ventoux 4400/15 12 Grüner Veltliner 4400/1 7 Margaux 4400/00 9 Bardolino 4400/15 14 4400/8 13 Coulée de Serrant 4400/33 13 Gutedel 4400/5 19 Marillenbrand 4200/6 10 Barsac 4400/55 11 Chablis 4400/0 8 Crozes Hermitage 4400/30 H 8 Hermitage (red) 4400/30 10 Marsannay rosé 4400/4 9 Barolo 4400/16 14 4400/8 14 Cuvée Prestige 4400/28 11 Hermitage (blanc) 4400/0 11 Marsanne 4400/0 9 Beaujolais Cru 4400/16 14 Champagne 4400/28 D 21 Digestifs 4200/5 I 10 Icewine 4400/55 22 Martini Cocktail 4400/17 9 Beaujolais Nouveau 4400/15 14 Champagne Cocktail 4400/88 9 Dolcetto 4400/15 J 16 Jerez 4400/18 7 Médoc 4400/00 10 Beerenauslese 4400/55 11 4400/0 7 Domina 4400/00 20 Juniper 4200/1 13 Melon de Bourgogne 4400/5 19 Beerenobst (soft fruit) 4200/2 11 Chardonnay 4400/7 9 Dornfelder 4400/16 10 Jurançon moelleux 4400/55 (Muscadet) 20 Birnenbrand 4200/4 13 Chasselas 4400/33 E 9 Echézeaux 4400/16 12 Jurançon sec 4400/15 7 4400/00 21 Bitters 4200/5 8 Châteauneuf-du-Pape 4400/30 10 Eiswein 4400/55 K 13 Kerner 4400/5 11 Meursault 4400/0 9 Blauburgunder 4400/16 13 4400/5 F 13 Fendant 4400/5 20 Kernobst 4200/4 17 Meursault 4400/7 8 Blaufränkisch 4400/30 11 Chenin Blanc 4400/0 21 Fernet 4200/5 14 Kir 4400/88 10 Monbazillac 4400/55 9 Blauer Portugieser 4400/15 13 Chenin Blanc 4400/33 9 Freisa 4400/15 19 Kirsch 4200/6 11 Montagny 4400/0

1 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 4

SOMMELIERSGUIDE

PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: PAGE WINE • GRAPE VARIETIES ART.-NR.: 9 4400/15 9 Pommard 4400/16 S 7 St. Emilion 4400/00 12 Spätlese 4400/15 16 Vinsanto 4400/61 11 Montrachet 4400/7 11 Pouilly-Fuissé 4400/7 7 St. Estèphe 4400/00 13 Spätrot-Rotgipfler 4400/33 15 Vintage Port 4400/60 11 Morillon 4400/0 13 Pouilly Fumé 4400/33 8 St. Joseph 4400/30 19 Steinobst 4200/6 14 Vintage champagne 4400/28 9 Moulin à vent 4400/16 9 Primitivo 4400/15 11 St. Joseph (white) 4400/0 12 Sylvaner 4400/1 24 Vintage sekt 4400/28 7 Moulis 4400/00 8 Priorato 4400/30 7 St. Julien 4400/00 8 4400/30 11 Viognier 4400/0 8 Mourvèdre 4400/30 14 Prosecco 4400/8 13 Sancerre 4400/33 T 8 Tannat 4400/30 20 Vodka 4200/1 13 Muscadet 4400/5 14 Prosecco 4400/88 13 Sancerre 4400/5 8 Tannat 4400/31 9 Volnay 4400/16 13 Müller-Thurgau 4400/5 10 Quarts de Chaume 4400/55 9 4400/15 16 Tawny Port 4400/61 9 Vosne-Romanée 4400/16 9 Musigny 4400/16 R 19 Raspberry Brandy 4200/2 7 Sangiovese 4400/00 8 4400/31 9 Vougeot 4400/16 13 Muskateller 4400/5 13 Recioto di Soave 4400/5 7 Sangiovese Grosso 4400/00 12 Teroldego 4400/15 12 Vouvray 4400/15 22 Muskat-Ottonel 4400/5 10 Recioto di Soave 4400/55 9 Santenay 4400/16 18 Tequila 4400/18 17 V.S.O.P. Cognac 4400/71 N 9 Nebbiolo 4400/16 8 4400/31 10 Sauternes 4400/55 18 Tequila Reposado 4400/18 W 22 Water 4400/20 13 Neuburger 4400/5 13 Ribolla Gialla 4400/5 13 4400/33 8 Tinto Reserva 4400/31 22 Water 4400/23 9 Nuits Saint Georges 4400/16 12 (Kabinett) 4400/1 13 Sauvignon Blanc 4400/5 10 Tokay 4400/55 22 Water 9400/20 O 20 Obstler 4200/4 12 Riesling (Spätlese) 4400/15 13 Sauvignon-Sémillon 4400/33 13 4400/5 10 Weißherbst 4400/4 12 Orvieto Classico 4400/1 8 4400/31 12 Scheurebe 4400/1 21 Tresternbrände 4200/3 12 4400/1 P 13 (except ) 4400/5 16 Rivesaltes 4400/61 10 Schilcher 4400/4 10 Trockenbeerenauslese 4400/55 17 Weinbrand 4400/71 16 Palomino (Sherry) 4400/18 9 Romanée Saint Vivant 4400/16 14 Sekt 4400/88 9 Trollinger 4400/15 18 Whisky/ Whiskey 4400/80 9 Patrimonio 4400/15 14 Rosé Champagne 4400/28 13 Sémillon 4400/33 U 22 Underberg/Bitters 400/27 20 Williams 4200/4 7 Pauillac 4400/00 10 Rosé 4400/4 12 Sémillon 4400/15 21 Underberg/Bitters 4200/5 X 17 XO Cognac 4400/70 8 Petite Sirah 4400/30 13 Rotgipfler 4400/33 16 Sherry 4400/18 V 12 Vernaccia 4400/1 Z 13 Zierfandler 4400/33 10 Picolit 4400/55 13 Rotgipfler 4400/5 8 Shiraz 4400/30 11 Vernatsch 4400/0 9 4400/15 11 Pinot (blanc, grigio, gris) 4400/0 12 Roter Veltliner 4400/1 18 Single Malt Whisky 4400/80 22 Vermouth 4400/6 7 Zweigelt 4400/0 12 Pinot (blanc, grigio, gris) 4400/1 11 Ruländer 4400/0 19 Slivovitz 4200/6 16 Vermouth 4400/18 19 Zwetschkenwasser 4200/6 13 Pinot (blanc, grigio, gris) 4400/5 12 Ruländer 4400/1 12 Smaragd 4400/15 9 Vin de Corse 4400/15 9 4400/16 13 Ruländer 4400/5 13 Soave 4400/5 13 Vin de Savoie (white) 4400/5 This list may not cover every variety of drink. 7 Pomerol 4400/00 17 Rum 4400/71 14 4400/88 10 Vin liquoreux 4400/55

2 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 5

RED : CONCENTRATED, INTENSE, HIGH IN TANNINS AND MEDIUM ACIDITY RED WINES: MEDIUM BODIED WITH HIGH ACIDITY AND MEDIUM TO LOW TANNIN ROSÉ SWEET WINE 4400/4 ROSÉ 4400/55 SAUTERNES 4400/30 HERMITAGE 4400/31 TINTO RESERVA TINTO 4400/31 4400/0 MATURE BORDEAUX BORDEAUX 4400/0 MATURE 4400/00 BORDEAUX GRAND CRU GRAND 4400/00 BORDEAUX 4400/16 BURGUNDY GRAND CRU GRAND BURGUNDY 4400/16 4400/15 ZINFANDEL/CHIANTI CLASSICO ZINFANDEL/CHIANTI 4400/15

page 7 page 7 page 8 page 83 page 9 page 9 page 10 page 10 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 6 FULL BODIED, CONCENTRATED WITH MEDIUM TO LOW ACIDITIY DRY WHITE WINES: page 11 page 11 page 12 page 12 page 13 page 13 page 14 page 14 page 14 page 14 page 14 page 13 page 13 page 12 page 12 page 11 page 11 page

4400/7 MONTRACHET (CHARDONNAY) EXCEEDING 14 O ALCOHOL OR -AGED,

4400/0 CHABLIS (CHARDONNAY) DRY AROMATIC WHITE WINES: DRY WHITE AROMATIC

4400/15 RIESLING GRAND CRU BELOW 14

4400/1 RHEINGAU O ALCOHOL, MEDIUM TO LIGHT BODY WITH HIGH ACIDITIY 4

4400/33 LOIRE

4400/5 ALSACE

4400/28 VINTAGE CHAMPAGNE SPARKLING WINES

4400/8 CHAMPAGNE

4400/88 SPARKLING WINE sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:02 Uhr Seite 7 page 15 page 16 page 16 page 16 page 15 page

4400/60 VINTAGE PORT FORTIFIED WINES FORTIFIED

4400/61 TAWNY PORT

4400/18 SHERRY page 17 page 17 page 18 page 18 page 18 page 17 page 17 page

4400/70 COGNAC XO CASK AGED BRANDIES

4400/71 COGNAC V.S.O.P.

4400/80 SINGLE MALT WHISKY

4400/18 TEQUILA 5 page 19 page 19 page 19 page

4200/2 RASPBERRY

4200/6 STONE FRUIT page 20 page 20 page 21 page 21 page 21 page 20 page 20 page

4200/4 ORCHARD FRUIT SPIRITS

4200/1 AQUAVIT

4200/3 GRAPPA

4200/5 FERNET/BITTERS sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 8

ODDS AND ENDS 9400/23 WATER 9400/23 4400/23 WATER 4400/20 WATER 4400/17 MARTINI 4400/17 /27 UNDERBERG/BITTERS 4400/6 APERITIF/ VERMOUTH 4400/6 APERITIF/ 400 4400/95 STEMLESS TASTING GLASS TASTING 4400/95 STEMLESS 4400/90 STEMLESS TASTING GLASS TASTING 4400/90 STEMLESS 8400/15 BLIND BLIND TASTING GLASS TASTING BLIND 8400/15 BLIND 8400/0 BLACK STEMLESS TASTING GLASS TASTING STEMLESS 8400/0 BLACK GLASS TASTING STEMLESS 8400/5 BLACK

page 22 page 22 page 22 page 22 page 22 page 226 page 22 page 22 page 22 page 22 page 22 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 9

BORDEAUX GRAND CRU #4400/00 DESIGN 1961 MATURE BORDEAUX #4400/0 DESIGN 1973

This glass, first created in 1959, is not a design gimmick but a precision Wines from classified Bordeaux chateaux have tremendous aging potential. In instrument, developed to highlight the unique characteristics of the great fact, when stored in perfect conditions Bordeaux can mature for a hundred years wines of Bordeaux. The large bowl (capacity 30 oz) brings out the full or more. Such venerable wines can offer an incomparable tasting experience. depth of contemporary wines made from Cabernet Sauvignon, Cabernet Late-ripening, small-berried clusters of Cabernet Sauvignon produce a Franc and Merlot. Modern vinification techniques enable winemakers to wine with powerful tannic structure, and it is this that gives the wine its concentrate the fruit to such an extent that young wines may seem unique longevity. Bottle aging develops both the color and the one-dimensional, tannic and over-oaked if served in smaller glasses. The aromas, fusing together and rounding out the tannins to the point that Bordeaux Grand Cru gives breathing space to both young the wine tastes even better than it smells. This stage marks a plateau and more mature wines, unpacking the various layers of bouquet and from which the wine will slowly start to decline in quality. And it is at delivering a full spectrum of aromas. On the palate, the texture of the precisely this point that this classic Sommeliers shape comes into its wine - soft, silky, velvety - is intensified and the finish prolonged, gently own. The glass offers a smaller "breathing space" than that for the blending acidity with supple, sweet tannins. This is a glass that showcases Bordeaux Grand Cru, thereby deemphasising the aromas of age. these majestically structured red wines in all their complexity and finesse. Reduced tannin levels are revived on the palate, while the fruit is highlighted. This is a glass that imparts all the concentration and Grape varieties and wines: Bordeaux (red), Brunello di Montalcino, Cabernet franc, finesse that these great wines deserve. Cabernet - Sauvignon, Domina, Fronsac, Graves rouge, Listrac, Merlot, Médoc, Margaux, Moulis, Pauillac, Pomerol, Sangiovese, Sangiovese - Grosso, St. Emillon, Grape varieties and wines: Bordeaux (mature), Cahors, Lagrein, St. Estéphe, St. Julian Madiran, Zweigelt

270 mm • 860 ccm 216 mm • 350 ccm 10-5/8” • 30-3/8 oz 8-1/2” • 12-3/8 oz

7 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 10

HERMITAGE #4400/30 DESIGN 1995 TINTO RESERVA #4400/31 DESIGN 1987

"My first thoughts about a dedicated glass for Syrah date from a visit I made to the Austrian glassmaker Georg Riedel has presented the first ever designed for one of the Guigal family in 1992," says Georg Riedel. "Until that time we had always Iberian Peninsula’s great, highly idiosyncratic grape varieties: the red Tempranillo, which suggested our Burgundy glasses as being best suited for Syrah. But faced dominates the fine Rioja and Ribera del Duero wines, in addition to being a major cultivar in many of Spain’s other Denominaciones de Origen (Do). Like Tinta Roriz or Aragonez, with wines of such magnificence I began to think that perhaps we could find Tempranillo is also a major grape variety in Portugal. Riedel has actually marked this a superior alternative." The Syrah variety was first planted in the Northern inaugural effort in Iberia by devoting not just one, but two different glasses to Tempranillo. Rhône region by the Romans. It produces deeply pigmented, well-structured After a protracted, highly meticulous testing process which involved three major wines with excellent ageing potential. The glass was developed between tastings between late 1997 and late 1998, it became apparent that Tempranillo 1993 and 1995 following tastings in the major Syrah-growing regions, presented some of the same challenges as another "chameleon” grape variety, Syrah. with many influential winemakers kindly contributing their views. It is The younger, less extracted, less tannic, more floral types of wine made with Tempranillo shaped to deliver the classic Syrah aromas of toast and black olives. On behave in a markedly different way from more tannic, oak-aged wines such as the top Gran Reservas from Ribera del Duero or Rioja. The three successive panels of Spanish the palate, it brings out the wine's silky, velvety structure and balanced tasters, which included such major growers as Pablo Alvarez (Vega Sicilia), Alejandro flavors. The tannins melt into the fruit, appearing sweet rather than Fernández (Pesquera) and the Marqués de Griñon, appreciated the general shape - wider acerbic on the back palate. bottom, narrower mouth - that has been so successful in Riedel’s Hermitage glass. But they came to the conclusion that a smaller size accommodates young Tempranillo’s voluptuous aro- Grape varieties and wines: Amarone, Barbera, Cornas, Côte Rotie, Croses matic qualities perfectly, while a larger liquid volume is preferable in order to equally highlight Hermitage, Châteauneuf - du - Pape, Grenache, Hermitage, Malbec, Mourvèdre, the flavors and finish of the top oak-aged Tempranillo wines, whose tannic structure makes them Petit Syrah, Priorato, Saint Joseph, Shiraz, Syrah, Tannat eminently ageable. Therefore, the final panel, including the top Bordeaux winemaker Michel Rolland, who actively works with Tempranillo in Spain, unanimously recommends a twin solution to perfectly suit both styles of wine, after testing the top glasses developed from prior panel sessions. 235 mm • 590 ccm There will be a smaller Tempranillo glass that will be produced in the Vinum range, and a markedly 9-1/4” • 20-3/4 oz larger (but identically shaped) Tempranillo Reserva glass in the Sommeliers range.

Grape varieties and wines: Gran Reserva, Ribera del Duero, Rioja, Tannat, Tinto Reserva, Tempranillo 248 mm • 620 ccm, 9-3/4” • 21-7/8 oz 8 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 11

BURGUNDY GRAND CRU #4400/16 DESIGN 1958 ZINFANDEL/CHIANTI CLASSICO #4400/15 DESIGN 1991

This glass was described by Magazine as "the finest Burgundy It was an Italian lawyer and owner of a famous Tuscan who made Georg glass of all time, suitable for both young and old Burgundies." Its shape, Riedel aware that his range featured only glasses dedicated to French grape developed in 1958, represented a quantum leap in terms of wine glass varieties. Stung into action, Riedel began working with the oenologist Dr. design - and has earned it a place in the permanent display of the New Walter Filliputti to research the characteristics of the Sangiovese grape York Museum of Modern Art. This "beautiful monster" of a glass can take variety and the optimum shape with which to set off its delicate qualities. apart a lesser wine, mercilessly showing up its weaknesses. But a great Sangiovese is native to the stony soils of the Tuscan hills, where most wine - a top - class Burgundy, Barolo or Barbaresco - will be revealed are sited at an altitude of 1.000 - 2.000 feet. Intense sun on in all its glory. The large bowl allows the bouquet to develop to the full, steep slopes with poor soils results in medium - bodied wines with good while the slightly flared top lip maximizes the fruit flavors by directing acidity, minerals and tannins. The shape of this glass brings out the a precise flow onto the front palate. Certain wines and grape varieties characteristic Chianti bouquet of cherry and bitter almonds. On the require this type of controlled delivery. By ensuring that the fruit is palate it helps the wine to gain fruit and suppleness, with the acidity highlighted while using the marked acidity of the wine to keep and tannins making for a complex finish. The glass was officially the flavors in balance, this is a glass that produces a superbly presented at a tasting in Florence on June 11, 1991, where it was three-dimensional "taste picture". warmly acclaimed by leading winemakers of the region.

Grape varieties and wines: Barbaresco, Barolo, Beaujolais Cru, Blauburgunder, Grape varieties and wines: Ajaccio, Bardolino, Beaujolais Nouveau, Blauer Burgundy (red), Dornfelder, Echézeaux, Gamay, Moulin à vent, Musigny, Nuits Portugieser, Carignan, Chianti, Côtes du Roussillon, Côtes du Ventoux, Dolcetto, Saint Georges, Nebbiolo, Pinot Noir, Pommard, Romanée Saint Vivant, Santenay, Dornfelder, Freisa, Grignolino, Lambrusco, Montepulciano, Patrimonio, Primitivo, Volnay, Vosne - Romanée, Vougeot Sangiovese, Trollinger, Vin de Corse, Zinfandel 226 mm • 380 ccm 248 mm • 1050 ccm 8-7/8” • 13-3/8 oz 9-3/4” • 37 oz

9 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 12

ROSÉ #4400/4 DESIGN 1973 SAUTERNES #4400/55 DESIGN 1989

Rosé is produced from red grapes but is made in the style of a , and This glass was originally developed in 1989 in collaboration with Hardy therefore served cold. Its pale color results from the short contact of the grape skins with Rodenstock, described by the Wine Spectator as "the world's most extravagant the juice. Some wine-producing areas specialize in rosé, and their high yields result for wine collector". It was first issued as a glass for dry white wine as part of Riedel's the most part in unpretentious wines designed to be drunk young. This glass is shaped mouth - blown HR1 collection. Ironically enough, tastings around the world have to direct the flow of wine onto the tip of the tongue, emphasizing the wine's fresh subsequently shown it to be the ideal glass for Sauternes and sweet wines. fruitiness while tempering its high acidity and bringing out its characteristic red berry The unusual curved design accentuates the apricot aromas typical of and pinewood aromas. This is the ideal glass from which to enjoy typically tart, wines made from grapes affected by botrytis (). The glass is dry rosé wines. designed to emphasize acidity, thus balancing the wine's liquorous sweetness and luscious finish. This shape has now been added to Grape varieties and wines: Blush, Côtes de Provence, Côtes du Rhône rosé, our mouth - blown Sommeliers series as the Sauternes and dessert Marsannay rosé, Rosé, Schilcher, Weißherbst wine glass.

178 mm • 200 ccm Grape varieties and wines: Ausbruch, Auslese, Barsac, 7” • 7 oz Beerenauslese, Eiswein, Jurançon moelleux, Loupiac, Monbazillac, Picolit, Recioto di Soave, Quarts de Chaume, Sauternes, Tokay, Trockenbeerenauslese, Vins Liquoreux

200 mm • 390 ccm 7-7/8” • 13-3/4 oz

10 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 13

MONTRAC HET/ C HARDONNAY #4400/7 DESIGN 1973 CHABLIS (CHARDONNAY) #4400/0 DESIGN 1973

The Montrachet appellation in Burgundy produces the world's finest and costliest dry Some of the finest and most expensive dry white wines are made from this grape white wines. Their centuries-old reputation is based on Chardonnay grown in the unique variety, a native of the Burgundy region which is now grown in almost all microclimate and soil of these vineyards and vinified according to classic techniques. wine-producing regions worldwide. In the New World, especially, Chardonnay's These wines are monumentally complex and dense, with high levels of alcohol and popularity stems from its creamy structure, which balances oaky, buttery moderate acidity. The wide mouth of this generously shaped glass steers the flavors with low acidity. The variety produces wines of high alcoholic wine mainly to the sourness - sensitive edges of the tongue, ensuring that the content, often aged in small oak barrels. Winemakers sometimes add acidity is sufficiently emphasized to create a harmonious balance with the tartaric acid to adjust its low acidity. The Chardonnay glass is luscious fruit of the late-, healthy grapes and the sweet toasty designed so that this low acidity is delivered in a way that sets off the aromas of the wine's aging in oak barrels. The size of the bowl allows alcohol and rich flavors of the wine, highlighting its velvety, supple space for the rich bouquet to develop its superbly diverse range of texture, emphasizing the fruit and ensuring a long, balanced finish. aromas, while minimizing the risk of it becoming over concentrated. Of This classic Riedel shape allows young wines to express all their course, outstanding Chardonnays from other regions and countries can invigorating freshness, while more mature wines are encouraged to also be enjoyed from this glass. deliver the nutty, spicy, mineral flavors so typical of the variety.

Grape varieties and wines: Burgundy (white), Chardonnay, Corton- Grape varieties and wines: Albariño, Bourgogne Aligoté, Bordeaux Charlemagne, Meursault, Montrachet, Pouilly-Fuissé, St. Aubin (white), Burgundy (white), Chablis, Chardonnay, Chenin Blanc, Corton - Charlemagne, Cortese, Hermitage blanc, Marsanne, Meursault, Montagny, Morillon, Pinot (Blanc, Grigio, Gris), Ruländer, St. Joseph (blanc), Sauvignon 200 mm • 500 ccm blanc (Barrique), Sauvignon - Sémillon (Barrique), Vernatsch, Viognier 7-7/8” • 17-5/8 oz 216 mm • 350 ccm 8-1/2” • 12-3/8 oz

11 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 14

RIESLING GRAND CRU #4400/15 DESIGN 1991 RHEINGAU #4400/1 DESIGN 1973

The Riesling grape variety produces some of the finest white wines, in which high acidity is This elegant, tulip-shaped glass with a slightly flared top was first developed in the balanced with residual sugar. Austria saw the dawn of a new era of in the 1960’s by Claus Riedel. It shows off the character of white wines from more 1980s. The best Riesling Crus from the sunniest sites were harvested extremely northerly regions (Mosel, Rheingau, Franken, Weinviertel) to the best possible late, yielding grape musts with high sugar levels, concentrated fruit and typical advantage. These light, dry wines, combining high acidity with delicate fruit, Riesling acidity levels. When fermented to dryness the resulting wine has an make for hugely pleasurable drinking when served in this beautifully alcoholic strength of 13-14%, with 2-4 grammes of residual sugar. Fresh designed glass. Its unique "acidity spoiler" (a gently curved lip around acidity and high levels of mineral components can produce an intense wine the rim) means that the tip of the tongue unconsciously curves up, so with wonderful peach aromas. The wine also ages exceptionally well, with that a stream of wine is delivered straight to the sweetness - sensitive its color changing slightly to give the typical hue of an aged Riesling. In taste receptors that are concentrated there. This has the effect of search of the shape that would best match this new style, Stuart Pigott, a emphasizing the fruit. These young wines are best served cold and have British wine journalist specializing in Riesling, put together a tasting of the a fine residual "perlage" (tiny bubbles) resulting from fermentation. The finest 1990 from Germany, France and Austria. Riedel sent a tip of the tongue is also highly tactile and sensitive to temperature, and selection of glasses for evaluation, suspecting - correctly - that their Chianti detects this "perlage" as a slight prickle. The glass also helps to integrate Classico (Item # 4400/15) glass might prove ideal. This tasting was subsequently the acidity of the wine pleasantly into its characteristic apricot and peach repeated in London, Paris and New York, raising awareness among wine writers of flavors. The delivery ensures that the wine does not come into contact with the new Riesling styles. The wines were presented exclusively in this glass, which the sourness - sensitive edges of the tongue, but moves on to the back palate henceforth also goes under the name of the Sommeliers Riesling Grand Cru. to give a final hint of bitter almonds and a long, balanced finish. Grape varieties and wines: Alsace Grand Cru, Jurançon sec, Patrimonio, Riesling (late Grape varieties and wines: Grüner Veltliner, Orvieto Classico, Pinot (Blanc, harvest), Sémillon, Smaragd (late harvest dry), Teroldego, Vouvray Grigio, Gris), Riesling (Kabinett), Roter Veltliner, Ruländer, Scheurebe, Sylvaner, Vernaccia, Welschriesling 226 mm • 380 ccm, 8-7/8” • 13-3/8 oz 206 mm • 210 ccm, 8-1/8” • 7-3/8 oz

12 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 15

LOIRE #4400/33 DESIGN 1997 ALSACE #4400/5 DESIGN 1973

The search for the perfect Sauvignon Blanc glass has taken Riedel to the four corners Introduced in 1973 as part of the original Sommeliers series, the Alsace 400/5 of the globe, has involved hundreds of tasters, and has become his largest ever has always been highly regarded by our customers . Today, nearly 30 years search for the optimum glass shape. A Riedel "Sauvignon Blanc Workshop" later, however, it has become a kind of compromise. After the development of the was held, in December 1997, at the Carmel Winery to illustrate the affects of Loire 400/33, which offered a new concept in wine drinking, the Alsace glass the glass on wine. There it became apparent that the existing Vinum was no longer the first choice for main varietals such as Sauvignon Blanc and Sauvignon Blanc glass, while it enhanced the grape variety well, did not Gewürztraminer. In Riedel workshops, our glasses are tested again and outperform the Ouverture white wine glass. This result led Riedel to hold again by some of the world's best wine experts. Strengths and weakn- tastings in Australia and New Zealand where the findings were similar, with esses are evaluated through tastings; this enables us to review our the same three glasses winning each time. Riedel developed prototypes to glass recommendations - and even change them. And that is why incorporate the shapes of the winning trio. To Riedel’s great satisfaction, at we still recommend the Alsace 400/5 for dry, medium-bodied white workshops in Bordeaux and Austria, the newly developed shapes worked wines with balanced acidity. The glass's spherical form offers an and some of the prototypes outperformed the trio. The new Riedel Sauvignon excellent advantage: allowing the fruit and mineral components of Blanc glass is suitable for all styles of Sauvignon Blanc, from the grassy, the wine to be fully revealed. The size of the glass optimizes the con- mineral wines of the Loire to the oak-aged, honeyed blends from Bordeaux. The centration of fresh aromas. tall, slim glass offers freshness and intensity on the nose, a harmonious palate, with an excellent balance of fruit and acidity, and a minerally finish. Grape varieties and wines: Aligoté, Chenin Blanc, Cortese, Fendant, Fumé Blanc, Furmint (dry), Gewürztraminer, Gutedel, Kerner, Melon de Grape varieties and wines: Bordeaux (white), Chasselas, Chenin Blanc, Coulée de Bourgogne (Muscadet), Muscadet, Müller-Thurgau, Muskateller, Muskat- Serrant, Fumé Blanc, Gewürztraminer, Graves blanc, Loire (Blanc), Pouilly - Fumé, Ottonel, Neuburger, Palomino (except Sherry), Pinot (Blanc, Grigio, Gris), Sancerre, Sauvignon blanc, Sémillon, Sauvignon - Sémillon, Spätrot - Rotgipfler, Recioto di Soave, Ribolla gialla,Rotgipfler, Ruländer, Sancerre, Sauvignon Zierfandler blanc, Soave, Trebbiano, Vin de Savoie (blanc), Zierfandler 193 mm • 230 ccm 235 mm • 350 ccm 7-5/8” • 8-1/8 oz 9-1/4” • 12-3/8 oz

13 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 16

VINTAGE CHAMPAGNE #4400/28 DESIGN 1985 CHAMPAGNE #4400/8 DESIGN 1973 SPARKLING WINE #4400/88 DESIGN 1982

Champagne is the most northerly wine-growing region of France. Its chalky soil This classically shaped glass was Sparkling wine is produced through a and unique climate both contribute to the naturally effervescent white developed for light, fresh, dry secondary fermentation in closed th wines for which it is so famous. It was not until the 19 century that the tech- . It is designed so containers. This procedure is initiated by the nique of secondary fermentation in the bottle was finally perfected. The that the wonderful tingle of adding of sugar and yeasts traditional coupe glass was actually developed for the particular style of delicate bubbles for which to the still wine. The sweet, bubbly dessert champagne popular in this period, obtained by adding an extra measure of "dosage" (a mixture of wine and syrup), champagne is famous is yeasts change the sugar although fluted glasses were also used to avoid spillage when experienced on the tip of the into alcohol and carbon champagne was served at standing receptions. It was only around tongue. dioxide: The gas does not 1930 that the now familiar dry style of champagne became established. escape and creates the Riedel recommends serving dry champagne in flutes, since these best Grape varieties and wines: "bubbly" liquid. bring out the fine aromas of the high-quality base wines from which it is Cava, Champagne, Prosecco made. Many wine-lovers, unfortunately, are quite unaware of this superb Grape varieties and wines: bouquet, since champagne is all too often served either in coupes or in 245 mm • 170 ccm Champagne Cocktails, Kir, glasses that are too small (and thus filled to the brim) - neither of which can 9-5/8” • 6 oz Prosecco, Sekt convey any aromas at all. This flute, filled with four ounces of champagne, concentrates the unique, yeasty bouquet of great champagnes, while emphasizing their creamy texture on the palate. The bubbles are not allowed 215 mm • 110 ccm to dominate, but are part of the overall pleasure. 8-1/2” • 3-7/8 oz Grape varieties and wines: Champagne, Cuvée Prestige, Vintage Champagne, Vintage Sparkling Wine, Rosé Champagne 245 mm • 330 ccm 9-5/8” • 11-5/8 oz

14 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 17

VINTAGE PORT #4400/60 DESIGN 1992

FORTIFIED WINES Port vintages are declared individually by each producer, depending on the year. The techniques used in vinifying fortified wines have a long history on the Iberian peninsula: After a relatively short time in oak the port is transferred to age in bottles, whose sherry, port and Madeira are all made in this way. These wines are best drunk from a tall, labels indicate the year of its harvest. Due to its high levels of concentration, slim glass (known in Spain as a 'copita'), which accentuates their fine fruit aromas and residual sugar and alcohol, vintage port is able to preserve its freshness and fruit suppresses the harshness of the alcohol. over many decades. This glass helps to bring out the classic aromas of vintage port: blackcurrant, pepper, truffles and smoky notes. These aromas can PORT sometimes be masked by the pungency of port's high alcoholic content - an effect Port is made by adding brandy to the must, which stops alcoholic fermentation and results that the small, slender shape of the glass succeeds in avoiding. All the in a with natural residual sugar and 18-20° of alcohol. Unlike the traditional luscious, fresh red fruit is brought to the fore, with acidity and tannins slender sherry glass, the "official" port glass (used by the Port Wine Institute) features a blending together in sweet harmony in the mouth. A pleasantly lingering small balloon shape. Unfortunately, this emphasizes the alcohol and (unbalanced) acidity aftertaste rounds off the delightful experience of drinking a good while suppressing the fruit. This situation inspired Riedel to research ways of enhancing port, vintage port from this fine tuned instrument. and in 1991 a group of distinguished port shippers and journalists gathered at a workshop held in London. Several Quinta do Noval ports were tasted in ten different glasses. Six of Grape varieties and wines: Vintage Port these were prototypes hand-made by Riedel, three were provided by the participating shippers, and one was the "official" port glass. In the words of Michael Broadbent, the 172 mm • 250 ccm results were "amazing". Scores for the same wine varied by as much as 70%. Two further 6-5/4” • 8-3/4 oz workshops were held to decide the final shape of the vintage port glass. At the final event in London a group of 12 experts was served four different vintage ports blind in four different glasses. The panel voted Riedel's new design the clear winner, rating it 30% better than the "official" glass (which fared worst of all). The new glass combines all the positive characteristics established by our research, emphasizing harmony and concentration of fruit.

15 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 18

TAWNY PORT #4400/61 DESIGN 1992 SHERRY #4400/18 DESIGN 1980

This style of port is not released in specific vintages, but is matured This glass, based on a Spanish original, was introduced into the in oak over many years. When it is bottled and shipped, the label Sommeliers range in 1980. Tasting demonstrated that the shape of shows how long it has spent in barrels (10 years, 20 years, etc.). the traditional sherry glasses used in Jerez itself cannot be It has an amber color (deriving from oxidation during the bettered, and our design faithfully reproduces this shape. vinification process) and aromas reminiscent of raisins and sweet dried fruits. Its high alcohol content makes it supple, dense and Grape varieties and wines: Jerez, Palomino (Sherry), Sherry, pleasantly sweet on the palate. This glass is designed to help Vermouth tawny port achieve an optimum balance of fruit and acidity and a perfect finish. 211 mm • 190 ccm 8-1/4” • 6-3/4 oz Grape varieties and wines: Colheitas, LBV (late bottled vinta- ge), Madeira, Malvasia, Tawny Port, Vinsanto

162 mm • 250 ccm 6-3/8” • 8-3/4 oz

16 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 19

COGNAC XO #4400/70 DESIGN 1989 COGNAC V.S.O.P. #4400/71 DESIGN 1989

CASK-AGED BRANDIES Brandies aged in oak casks are recognizable by their intense color, which the spirit takes on during The Hennessy qualities require different glass shapes according to their age, its prolonged period in oak. But the oak flavors may be so dominant that the original fruit from which each designed to reveal a particular set of characteristics. The youthful character the brandy is made is barely detectable. Our glasses are designed to bring out the delicate characteristics of this fruit. of their standard quality V.S.O.P. needed to be matched by a glass that could COGNAC. In search of a brandy glass that would ensure the optimum drinking pleasure, Mr Yann maximize its fruit, integrating acidity and alcoholic strength into a harmonious Fillioux, chief blender at Hennessy Cognac, teamed up with Georg Riedel for a blind tasting-quite whole. With this in mind, our "brandy workshop" came up with a small, literally! Participants wore blindfolds so as not to be swayed by the visual aspects of the glasses. The tulip-shaped glass that was able to satisfy the rigorous specifications of the results were a revelation. Traditional "balloon" glasses were ruled out right away: beautiful they may master-blender. Its shape and size emphasize the delicate caramel and fruit be, but their large evaporation surface means that they transmit harshly alcoholic fumes. Yann Fillioux was not surprised by this, commenting: "In internal tastings at aromas of the brandy and counteract its fiery alcohol. Hennessy we have been using narrow, small-volume glasses for years." Having proved to their satisfaction that large glasses accentuate the alcohol and suppress Grape varieties and wines: Armagnac (young), Brandy, Calvados, fruit aromas, the panel concentrated on small glasses. These were found to yield Cognac V.S.O.P., Rum, Brandy wines dramatically different bouquets: all of a sudden, subtly sweet aromas emerged. COGNAC XO Hennessy's top-quality brandies, such as XO and "Paradis", are made from mature cognacs with an average age of at least 30 years. Over 165 mm • 160 ccm time, these cognacs lose harshness and acquire subtle, delicate flavors. The 6-1/2” • 5-5/8 oz Riedel V.S.O.P. glass, deliberately designed to tone down any harshly alcoholic qualities, was found to suppress the fine bouquets of these venerable old brandies. What we were looking for was a shape that would concentrate the gentle nuances of the bouquet and deliver the required intensity. We chose a small - sized glass with a rounded "belly" and a narrow "chimney", through which these exquisite aromas could be funneled. A sip from this glass of a brandy such as these is a truly outstanding tasting experience: fruit, body, finesse and fire. Recommended for: Armagnac (mature), Cognac XO 165 mm • 170 ccm, 6-1/2” • 6 oz 17 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 20

SINGLA MALT WHISKY #4400/80 DESIGN 1992 TEQUILA #4400/18 DESIGN 1980

Campbell Distillers, owner of the critically acclaimed single malts Aberlour and Edradour, The Riedel Tequila glass, designated the Official Tequila Glass by the Consejo asked Riedel to come up with a glass that would highlight the very special characteristics Regulador del Tequila, was designed to enhance Mexico’s finest Reposados, of single malt whisky. And so, in early 1992, a panel of single malt experts was convened Añejos and Reservas de Casa Tequilas. The shape and size of the bowl at Riedel's headquarters in Austria to test a range of different glasses. On the basis of this deliver the finest and most delicate aromas, originating from the first selection, Georg Riedel undertook further research with the help of master distillers in combination of the Blue Agave and the oak cask in which Tequila is Scotland. The result is this glass: an elongated thistle shape on a truncated stem. The aged, de-emphasizing the evidence of pungent alcohol fumes. The design incorporates a small, slightly out-turned lip that directs the spirit onto the tip of the delivery from the glass to the palate makes the beverage taste round, tongue, where sweetness is perceived, and serves to bring out the elegant creaminess of supple and sweet. The glass has a tall stem, meant to lift fine Tequila to a top - quality single malt. In September 1992, a group of Britain's leading single malt the level it deserves. The glass was developed at two workshops led by experts gathered in London to test the prototype. They agreed that the subtle aromas of Georg Riedel and attended by over two dozen Tequila producers, the whisky were lost in a traditional tumbler; brandy balloons emphasized the alcohol at officials and cognoscenti, using twelve 100% Agave Tequila the expense of finesse; and the copita tended to magnify the oak components Reposado, aged eight months. Each workshop consisted of four rounds to such an extent that the whisky began to take on cognac-like characteristics. of tastings, during which two to three glasses were eliminated at each to The Riedel glass emerged as the clear winner, bringing forward the pure malt find the best suitable glass shape. character of all the whiskies tasted by concentrating their aromas and accentuating their softness, roundness and silkiness. Grape varieties and wines: Tequila, Tequila Reposado

Recommended for: Single Malt Whisky, Malt Whisky, Whisky/Whiskey 211 mm • 190 ccm 8-1/4” • 6-3/4 oz 115 mm • 200 ccm 4-1/2” • 7 oz

18 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 21

RASPBERRY #4200/2 DESIGN 1984 STONE FRUIT #4200/6 DESIGN 1984

The size and shape of this glass are precisely designed to maximize the The "chimney" on this glass allows any stone fruit spirit (cherry, apricot, flavors of berry spirits. Its tulip shape allows delicious fruit scents to waft damson, plum), when filled to half way up the bowl, to exhale all the freely upwards, softening the strength of spirits such as raspberry, fragrance and flavor of freshly - picked fruit on a sunny harvest day. The blackberry and redcurrant. Berry spirits unfold their aromatic qualities achievement of this outstanding design is to balance these clean, fruity and reveal their purity most fully if they are not served over-chilled: notes with undertones of bitter almond fragrance. A glass that functions 12-14 degrees centigrade is an ideal temperature. as a true instrument of pleasure must be sensitive to its contents.

Recommended for: Beerenobst (soft fruit), Raspberry Brandy, Recommended for: Apricot Brandy, Kirsch, Maraschino, Berry Brandies Slivovitz, Stone fruit, Zwetschkenwasser

200 mm • 160 ccm 200 mm • 180 ccm 7-7/8” • 5-5/8 oz 7-7/8” • 6-3/8 oz

19 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 22

ORCHARD FRUIT #4200/4 DESIGN 1984 AQUAVIT #4200/1 DESIGN 1984

The shape of this glass is reminiscent of an apple or pear core in This glass for Aquavit and juniper is designed to delight both nose and cross-section. Its inward-curving bowl captures all the marvelously palate. The colder these spirits are served, the more they will warm your evocative scents of orchard spirits, transmitting the aromas of apple or guests’ hearts! The small volume of the glass reflects the alcoholic pear in all their intensity to the nose and palate. The small, easily strength of these drinks. As always, the glass that has the shape most manageable size ensures that the high alcohol content of such spirits is suited to the drink is the glass that will most please the drinker. gently transmitted to the taster. Recommended for: Anis, Aquavit, Gin, Corn, Juniper, Vodka Recommended for: Apple, Pear, Kernobst, Obstler, Williams 200 mm • 130 ccm 200 mm • 140 ccm 7-7/8” • 4-5/8 oz 7-7/8” • 5 oz

20 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 23

GRAPPA #4200/3 DESIGN 1984 FERNET/ BITTERS #4200/5 DESIGN 1984

Grappa, a traditional digestive, is very much part of Italian gastronomic An old alchemist’s proverb says that "sweet" can only be derived from culture. Yet, perceived as pungent and harsh, it is dismissed as mere "bitter". This elegant glass is aimed at achieving a harmonious blend of firewater by some untrained noses and palates. The arrival of this glass sweetness and bitterness, thus enhancing the paradoxical pleasures of should help dispel such misconceptions and reveal the true delights of these digestives. When drinking bitters or root and herb-based spirits the this underrated spirit. This glass features a very small evaporation glass should only be one-third filled, since this will allow the bouquet of surface, and tasters may be surprised to detect not fiery fumes, but such drinks to be fully appreciated. Herb and root spirits vary in rather delicate floral aromas reminiscent of a summer meadow. The alcoholic strength, but most have a bitter taste and also possess certain glass delivers a very narrow flow onto the tip of the tongue, healing qualities. accentuating the fruit and mineral elements of the spirit. Its alcoholic strength does become apparent in the aftertaste, but does so in Recommended for: Bitters, Digestifs, Fernet, Kräuterbrand, harmony with the other flavor components in a general suffusing Underberg warmth. 200 mm • 190 ccm Recommended for: Grappa, Marc, Tresternbrände 7-7/8” • 6-3/4 oz

200 mm • 110 ccm 7-7/8” • 3-7/8 oz

21 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 24 EIN19 EIN18 EIN20 DESIGN 2000 DESIGN 2000 DESIGN 1987 DESIGN 1990

400/27 UNDERBERG/BITTERS 11-3/8” 288 mm 2-1/8 oz 60 ccm DESIGN 1973 DESIGN

4400/6 APERITIF/ VERMOUTH 6 oz 170 ccm 7-3/4” 196 mm DESIGN 1982

4400/17 MARTINI 7-1/8” 182 mm 7-3/8 oz 210 ccm 10-1/4 oz 290 ccm 5-1/8” 130 mm 4400/20 WATER

4400/23 WATER 14-1/8 oz 400 ccm 9-1/4” 235 mm

9400/23 WATER 14-1/8 oz 400 ccm 9-1/4” 235 mm 22 DESIGN 2003

8400/15 BLIND BLIND TASTING GLASS 13-3/8 oz 380 ccm 8-7/8” 226 mm DESIGN 2005 21-1/8 oz 600 ccm 4-7/8” 121 mm

8400/0 BLACK STEMLESS TASTING GLASS DESIGN 2005 4-1/4” 108 mm 13-1/4 oz 375 ccm

8400/5 BLACK STEMLESS TASTING GLASS DESIGN 2005 21-1/8 oz 600 ccm 4-7/8” 121 mm

4400/90 STEMLESS TASTING GLASS DESIGN 2005 13-1/4 oz 375 ccm 4-1/4” 108 mm

4400/95 STEMLESS TASTING GLASS sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 25

GUIDE TO MAJOR GRAPES AND WINES THE STAGES OF

AROMAS IMPARTED BY THE GRAPES AROMAS IMPARTED BY VINIFICATION 1. LOOK OF THE WINE These derive directly from the grapes. Right after the bottling The winemaker can heavily influence the wine’s flavor by the use Pour a small amount of wine into a glass, tilt the glass at an these aromas typically dominate the flavor of the young wine. of steel tanks, wooden casks or barriques (small wood barrels); angle of 45 degrees away from you and look at the wine Eventually, these fruit aromas give way to or are complemented depending on the intensity of the use, the age of the wine and against a plain white background. The table of colors can help by mature aromas. level of the toasting (roasting ofwood barrels over fire) aromas you in assessing the wine’s color. In addition to the color, from vanilla to caramel may be imparted to the wine. assess the appearance of the wine according to the criteria AROMAS IMPARTED BY BOTTLE AGE Furthermore, stirring of the yeast cells (bâtonnage) may impart below: New aroma structures develop over time as the wine matures yeast and butter aromas. These vinification aromas can become Clarity Color Intensity Liveliness Perlage/Carbonic Acid in the bottle, thereby enriching the mature wine’s flavor. either complementary or dominant in the ready-to-drink wine. intransparent faint dead stale Mature aromas start to dominate after the wine has peaked cloudy subtle lifeless flat and can eventually cause the wine to seem tired. Some wines translucent light dull calm do not age well and should be drunk when young. hazy medium flat beading slightly hazy rich medium vivid transparent dense active tingling clear dark vivid sparkling radiant deep lively fizzy brilliant opaque vibrant hissing

2. SCENT OF THE WINE What you initially perceive from the calm wine are the most volatile aromas. Based on a first gentle sniff you can determine if a wine is faulty (has an unpleasant smell) due to oxidation, acetic acid (vinegar) or corkiness. Experiment by varying the 23 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 26

distance between your nose and the glass. The aroma wheel The list below can help you in further assessing the wine’s palate: 5. SCENT OF THE EMPTY GLASS can help you in identifying the wine’s aromas. Sweetness Acidity Tannins Astringency Bitterness You will once more find new aroma structures that can provide bone-dry hollow silky subtle faint you with additional information about the wine. If you are in 3. SCENT OF THE SWIRLED WINE dry thin velvety smooth subtle doubt, go back to step number 2 and repeat the tasting... Gently swirl the wine in the glass with a rhythmic circular moti- subtle subtle tender mouth-filling light on of your wrist. This releases the less volatile aromas, half-dry refreshing rounded integrated medium 6. ASSESS THE WINE AS A WHOLE allowing you to capture the complete pattern of the nose sweet lively fine-grained furry firm At this final stage, assess the wine’s complexity, balance and of the wine. The more subtle aromas identified in the heavy crisp raw coating dominant perceived age. The most important thing is the overall impression previous step are now partially overlaid. syrupy vigorous hard coarse coarse you have formed during the wine tasting. You can score the honeyed tart coarse harsh harsh wine using a scale of 20 or 100 points. 4. TASTE OF THE WINE plump aggressive aggressive abrasive aggressive Take a sip and keep it in your mouth. Pay attention to the wine’s Complexity Balance Age 20 point scale 100 point scale initial impact, mouthfeel and finish. To intensify the tasting you Body Alcoholic Consistency Aroma Finish dumb poor fresh 20 classic 95 -100 world class can chew the wine (causing the tannins to emerge) or you can Strength Intensity dull unbalanced youthful 19 extraordinary 90 - 94 outstanding take in some air with your lips slightly open (causing sealed hollow watery watery faint abrupt simple incomplete emergent 18 outstanding 85 - 89 very good aromas to open up). Again, the aroma wheel can help you in light thin diluted delicate faint straightforward jagged mature 17 excellent 80 - 84 good identifying the wine’s aromas. Should you taste a series of lean light light subtle slight defined 1-dimensional advanced 16 very good 75 - 79 average wines, spit the samples out (this reduces the negative effect the round balanced medium medium short layered centered declining 15 good 70 - 74 below average alcohol has on your tasting abilities). To neutralize your palate powerful warm concentrated pronounced medium nuanced balanced tired 14 average 65 - 69 banal you can simply drink some water. Do not eat any bread while muscular hot rich concentrated expanded complex graceful finished 13 bel. average 60 - 64 acceptable tasting wine since this will significantly affect your sense of voluptuous vigorous heavy intense long overwhelming harmonious dead 12 poor 55 - 59 defective taste. fat intense thick exuberant lingering 11 unacceptable 50 - 54 unacceptable heavy spirity pasty explosive infinite 24 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 27

RECOMMENDED SERVING TEMPERATURES THE WINE COLORS

WHITE WINES ROSÉ RED W INES

o F Great, full-bodied red wines o The colors of the wine can Grayish yellow Onion skin Copper C Bordeaux, Cabernet Sauvignon, Zinfandel vary strongly depending on Pinot Grigio Rosé Champagne Aged Grenache Full-bodied red wines Syrah, Barbaresco, Vintage Port age, concentration and Greenish yellow Salmon Brick red Great red wines Winemaking techniques. Sauvignon Blanc Rosé Syrah Mature Pinot Noir, aged Bordeaux Burgundy, Pinot Noir, Rioja, Pinotage The grapes and wines Pale yellow Raspberry Garnet Medium-bodied red wines belowoften, but not always, , Grüner Veltliner Rosé Grenache, Cabernet Sauvignon, Merlot, Nebbiolo Merlot, Chianti, Barbera exhibit the listed colors. White Zinfandel Full-bodied sweet wines Lemon yellow Ruby Sherry, Vin Santo, Port Generally speaking, younger Riesling, Gewürztraminer Young Pinot Noir, Tempranillo Light-bodied red wines red wines tend to be violet Beaujolais, Gamay, Côtes-du-Rhône, Dolcetto Light gold Cherry and purple in color, while Chenin Blanc Sangiovese, Zinfandel Full-bodied white wines more mature red wines tend Burgundy, Chardonnay, Bordeaux Golden yellow Purple Medium-bodied white wines to be a rich garnet color. Chardonnay, Viognier, Sémillon Barbera, Amarone Sancerre, Sauvignon Blanc, Riesling, Soave Gold Blackish red Rosé and light-bodied white wines White Zinfandel, Pinot Grigio, Colombard Dessert wines Shiraz, Vintage Port Sparkling wines Brownish yellow Vintage Champagne Sherry, mature white Burgundy Dessert wines , Sauternes, Amber Basic sparkling wines Vin Santo, Tokaji Prosecco, Cava, Lambrusco, Champagne Brown Malaga, Marsala

25 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 28

THE AROMA WHEEL AND HOW TO USE IT

The aroma wheel one sector after the helps you in identifying other from the wheel. the various aromas With this process of by presenting related elimination, you will aromas in a structured automatically reach way. Positive Search: the sector depicting While tasting the the aroma group you wine, use the wheel to have been looking for. look for those aromas Then you proceed the that come closest to same way as described your subjective sensations. for the positive search. Next, verify if the perceived aromas and their neighboring : The aroma groups aromas correspond. This depicted in the inner part of way, you will gradually identify the circle are meant for your your sensations. Negative guidance and do not correlate Search: If the aroma you have with the more detailed outer structure been looking for cannot be found in every single case. using the positive search, simply exclude

26 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 29

SOMMELIERS

The finest glasses for both technical and hedonistic purposes are In 1961 a revolutionary concept was introduced, when the Riedel CUT RIM those made by Riedel. The effect of these glasses on fine wine is catalogue featured the first line of wine glasses created in CUT RIM profound. I cannot emphasize enough what a difference they different sizes and shapes. Before this, conventional stemware make." (Robert M. Parker, Jr. The Wine Advocate) had used a single basic bowl shape, with only the size varying depending on use. The concept was illustrated to perfection with ROLLED RIM Professor Claus J. Riedel was the first designer to recognize that the introduction of the Sommeliers series in 1973, which achieved the bouquet, taste, balance and finish of wines are affected by the worldwide recognition. A glass was born that turns a sip into a shape of the glass from which they are drunk. Fifty years ago he celebration - a wine’s best friend - fine-tuned to match the grape! began his pioneering work to create stemware that would match We invite you to share this fascinating and unique experience. and complement different wines and spirits. In the late 1950s, You don’t need to be a wine writer, a wine maker or an expert to SOMMELIERS SOMMELIERS ROLLED RIM Riedel started to produce glasses which at that time were a design taste the difference that a Riedel glass can make. 4400/00 4400/16 Inhibits the smooth revolution. Thin-blown, unadorned, reducing the design to its Ideal for highly tannic Perfect for red wines flow of wine and essence: Bowl, stem, base. Working with experienced tasters, THE CONTENT DETERMINES THE SHAPE red wines of moderate with high acidity and tends to accentuate Riedel discovered that wine enjoyed from his glasses showed When developing a glass Riedel’s design ideas are not born on acidity. Directs the moderate tannin. acidity and wine to the center of Directs the wine to harshness. more depth and better balance than when served in other glasses. a drawing board but shaped by trial and error with the help and the tongue, creating the tip of the tongue, Claus J. Riedel laid the groundwork for stemware which was support of the world’s greatest palates. A person interested in an harmony of fruit, highlighting the fruit functional as well as beautiful, and made according to the wine is led by color, bouquet and taste, but often the glass is not tannin and acidity. and balancing the Bauhaus design principle: form follows function. considered as an instrument to convey the message of the wine. CUT RIM naturally high acidity. Permits the wine CUT RIM Over the years Riedel acquired some interesting scientific to flow smoothly Permits the wine onto the tongue. to flow smoothly onto the tongue.

27 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 30

explanations as to why the shape of a glass influences the served at the correct temperature and in the right serving bouquet and taste of alcoholic beverages. The first discovery was quantities (white wine: 2-3 oz., 3-5 oz.) When the wine made while enjoying wine. The same wine displayed completely is poured, it immediately starts to evaporate and its aromas differently characteristics when served in a variety of glasses. The quickly fill the glass in layers according to their density and differences were so great that experienced connoisseurs were specific gravity. Consequently, the size and the shape of the glass made to believe that they were tasting a different wine. The grape can be fine-tuned to the typical aromas of a grape variety. The variety is the factor in determining the relationship between lightest, most fragile aromas are those reminiscent of flowers and fruit, acidity, tannin and alcohol. As the next step, Riedel was able fruit and these rise right up to the rim of the glass, while the to create shapes in which the wine, vinified from specific grape middle fills with green vegetal scents and earthy, mineral varieties, seemed to improve. We started to recognize the components. The heaviest aromas, typically of wood and alcohol, SOMMELIERS SOMMELIERS SOMMELIERS 4400/28 4400/0 4400/1 complex role that size and shape play in conveying the message remain at the bottom of the glass. Swirling the wine in the glass For champagne. Created for Designed for light, of a fine wine. moistens a larger surface area, and this increases the evaporation Designed to full bodied white fruity white wines and intensity of the aromas. But swirling does not encourage highlight the wines with mode- that are high in BOUQUET different elements of the bouquet to blend together. This in fact fine bouquet, rate acidity. acidity. Guides richness and Directs the wine the wine to the tip The quality and intensity of aromas are determined not only by explains why the same wine in different glasses shows such an complexity on to the center of of the tongue, the personality of a wine but also by its affinity to the glass shape. amazing variety of aromas. (The same wine can exhibit fruit the palate. the tongue, accentuating Bouquet can only develop properly in a limited temperature aromas in one glass and green and vegetal notes in another). To bringing all of the fruit and range. Low temperatures temper the intensity, whereas high eliminate this physical effect, you would have to shuffle the layers the components deemphasizing into perfect the naturally temperatures promote mainly alcoholic fumes. Important as the vertically by shaking the glass. Only then would you discover the harmony. high acid. shape of a glass is, it cannot function properly unless the wine is same bouquet in all glasses. Experienced tasters rely on their

28 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 31

olfactory talents more than their palates to determine the Gulping to quench one’s thirst negates the benefits of the glass, GENERAL RULES provenance of the wine or the grape variety in blind tastings. Very since it means that flavor is only experienced in the aftertaste. The glasses are designed to emphasize a wine’s harmony, not large glasses with a capacity of more than 25 ounces allow you Alcoholic beverages are consumed according to their strength in faults. Riedel has always viewed the wine glass as an instrument to "nose" through the layers of bouquet by inhaling very gently and small to very small quantities at a time. This offers the opportunity to bring together: the personality of the wine, smell, taste, regularly for about ten seconds, penetrating down through the to control the flow of the drink and consequently the initial contact appearance (including the beauty of the object). To fully surface layers of fruit to the more earthy and alcoholic notes below. with the tongue. The resulting nerve impulse is transmitted to the appreciate the different grape varieties and the subtle TASTE brain at a speed of 400/m sec, where it leaves a lasting first characteristics of individual wines, it is essential to have a glass Each individual is the sovereign of his palate. We cannot dictate impression. In most cases we are disappointed if sweet fruit flavors whose shape is fine-tuned for the purpose. The shape is rigid rules that override personal preferences. We can, however, are absent and tart components dominate the taste picture. When responsible for the quality and intensity of the bouquet and the give some valuable guidelines - and over the years the response this happens, the tendency is to blame the wine rather than the flow of the wine. The initial contact point depends on the shape of wine lovers to our suggestions has been overwhelmingly inappropriate shape of the glass. This is precisely where a glass and volume of the glass, the diameter of the rim, and its finish positive. Physical movements and adjustments of head and body can make a dramatic difference in conveying a wine’s message. (whether it is a cut and polished or rolled edge) as well as the are controlled subconsciously. The shape of the glass forces the Every wine has its own unique blend of qualities: fruit, acidity, thickness of the crystal. As you put your wine glass to your lips, head to position itself in such a way that you drink and do not minerals, tannin, alcohol that are based on the grape variety and your taste buds are on the alert. The wine flow is directed onto the spill. Wide, open glass shapes require us to sip by lowering the the climate and soil on which it is grown. By studying the varietal appropriate taste zones of our palate and consequently leads to head, whereas a narrow rim forces the head to tilt backwards so characteristics, Riedel glasses are able to deliver a wine or spirit different taste pictures. Once your tongue is in contact with the that the liquid flows because of its gravity. This delivers and to the nose and palate in such a way that it can fully express its wine three messages are transmitted at the same time: temperature, positions the beverage to different "taste zones" of the palate. personality. The finish plays an important part in the overall texture and taste. impression and this too is strongly influenced by the design of the bowl. It will take time to recognize that a glass is not just a glass but an instrument of pleasure and enjoyment.

29 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 32

SHAPE between taste and smell. When food or beverages enter the TASTE-OLFACTORY CONFUSION Riedel’s guiding principal: The content determines the shape. mouth, they contact gustatory receptors on the tongue and Although we generally speak of tasting foods and beverages, palate. The sensations produced are sweet, salty, sour, or bitter. At much of the sensory input involved is actually olfactory. SIZE the same time, volatiles from the foods and beverages rise through The size of a glass is important, affecting the quality and intensity the oral and nasal cavities and ultimately reach the olfactory MODALITIES THAT SENSE FOOD of aromas. The breathing space has to be chosen according to receptors located just under the eyes. The many qualitatively The combination of taste and olfaction is called flavor. Clinical the "personality" of the wine or spirit. Red wines require large distinct olfactory sensations that can be produced are responsible taste pathologies have begun to yield insights about how the taste glasses, white wines medium-sized glasses and spirits, small ones for much of the sensory experience of eating. That is, while we system works, and the development of a remarkable way to count (to emphasize the fruit character and not the alcohol). eat, we both taste and smell foods. We call the composite taste buds in living human subjects has let us begin to connect SERVING QUANTITIES sensation "flavor", and we perceptually localize it in the mouth. anatomical variation with functional differences. The glass should not be over filled. Red wine: four to five ounces; We believe that this localization is produced by the sense of TASTE ANATOMY White wine: three ounces; Spirits: one ounce. touch. Taste sensations are not localized to the location of taste The tongue is covered with a variety of papillae that give it its buds, but rather to areas touched in the mouth. Thus during bumpy appearance. Filiform papillae are the most numerous but SCIENTIFIC BACKGROUND, A TASTE ILLUSION drinking and eating, taste sensations seem to originate from the they contain no taste buds. The fungiform papillae are distributed Taste Sensation Localized by Touch by Linda M. Bartoshuk, Yale entire inner surface of the mouth even though the taste buds are most densely at the tip (the front of the tongue contributes a University School of Medicine, Department of Surgery. found only on certain loci. This occurs because the brain uses the disproportionate amount to whole taste-nerve responses) and on We get calories from three categories of macronutrients: sense of touch to localize taste sensations. the edges of the tongue. The foliate papillae consist of a series of carbohydrates (which include sugar and starch), proteins and folds on the rear edges of the tongue. Foliate papillae can be fats. To consider how these might be detected, we must distinguish seen at the base of the tongue. The circumvallate papillae are large circular structures on the rear of the tongue.

30 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 33

GENETIC VARIATIONS WHAT MAKES SUPERTASTERS DIFFERENT FROM SUPERTASTERS AND ETHYL ALCOHOL In 1931, Fox reported a startling, accidental discovery. He was MEDIUM AND NONTASTERS? The alcohol effect is especially interesting because of the finding synthesizing some phenylthiocarbamide (PTC) in his laboratory Miller and Reedy have introduced a new perspective. They that alcoholism is associated with non-tasting. This suggests that and some of it blew into the air. One of his colleagues utilized methylene blue to stain the taste buds so that they could super and mediumtasters might be protected against alcoholism commented on how bitter it was, yet Fox tasted nothing. Fox’s be counted. They found that tasters had more taste buds than to some extent, because the alcohol is a less pleasant sensory discovery stimulated geneticists to evaluate families for the nontasters. In addition, they found that subjects with more taste stimulus to those individuals. distribution of "taste blindness" and the results of these and later buds perceived stronger tastes. studies led to the conclusion that tasting is produced by the AGE dominant allele, T. (An allele is any of the group of genes from Since there are pain fibres associated with taste buds, The good news is that taste is very robust across age. The bad which a pair of genes occupying identical places and supertasters are unusually responsive to the oral burn of spices. A news is that olfactory sensations do diminish with age. homologous chromosomes can be drawn.) Individuals with two recent extension of this work showed that supertasters have the recessive alleles, tt, are nontasters (the nontaster functions are largest number of taste buds, nontasters the smallest. The THE TONGUE MAP lower at the lowest concentrations) and individuals with one difference in number of receptors are very large. For example, the One of the most widespread ‘facts’ about taste concerns the dominant allele, Tt, as well as those with two dominant alleles, TT, average number of taste buds per centimeter was 96, 184 distribution of sensitivity to the four basic tastes. This "fact", was are tasters. There is evidence for three phenotypic groups in the and 425 for nontasters, mediumtasters and supertasters, reexamined by Collings (1974.) The tongue map with "sweet" on threshold data. Nontasters were a very homogeneous group but respectively. The supertasters fungiform papillae were smaller and the tip, "bitter" on the back and so on dates back to the PhD tasters showed a great of variability. had rings of tissue around them that were not seen on the thesis of Hänig which was published in Philosophische Studien in fungiform papillae of nontasters. These anatomical differences 1901. He believed that if the thresholds for his four stimuli (sweet, may prove to be a better indicator of genetic status than the taste acid, salty and bitter) could be shown to vary differentially around differences. the perimeter of the tongue, then this would support the argument

31 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 34

that these four tastes had distinct physiological mechanisms. threshold variation in 1974. Her results differed from those of WHY DO WE LOVE SWEETNESS? Hänig noted that the sensitivity for sweet was at its maximum on Hänig in some regards (e.g. bitter thresholds are actually lower Sugars are the primary natural stimulus for the sweet taste in the tongue tip and its minimum on the base of the tongue. For on the front of the tongue than on the back); however, in one very nature. Love of sugar is virtually universal among mammals. We bitter, the sensitivity was at its maximum on the base of the tongue important particular Collings and Hänig agreed: there were can even examine the human’s reactions to sweet taste at an and its minimum on the tip. Saltiness was perceived approximately variations in taste threshold around the perimeter of the tongue earlier point in development. De Snoo (1937) was intrigued by equally on all loci. For sourness, the sensitivity was at its minimum but those variations were small. the fact that the fetus drinks amniotic fluid. He succeeded in on the tip and the base with two equidistant maxima at the getting the fetus to drink more amniotic fluid by injecting saccharin centers of the tongue edges. Edwin Boring, the great historian of EFFECTS OF TEMPERATURE ON THE PERCEIVED into it. This remarkable feat demonstrated that taste receptors psychology at Harvard, discussed Hänig’s thesis in Sensation and SWEETNESS OF SUCROSE function before birth, a fact that has now been extensively studied Perception in the History of Experimental Psychology published in The effects of temperature on the sweetness of sucrose have the in other species. It also demonstrated that sweetness is liked before 1942. Boring did not reproduce Hänig’s summary sketch but most practical significance at relatively low concentrations of birth. Did our sweet systems evolve to ensure that those sugars rather calculated the actual sensitivities by taking the reciprocals sucrose. According to our data, the sweetness of sucrose that are useful to us produce intense sweet tastes, while those that of the average thresholds given in Hänig’s tables. On Boring’s increases by 40% as the temperature increases from 4°C (about are not are less sweet? The sugar molecule that is most important figure, there is no way to tell how meaningful the sizes of the refrigerator temperature) to 36°C (about body temperature). On biologically is glucose. This molecule serves as an important variations are on the ordinate. Boring’s graph led other authors to the other hand, the sweetness of a lower sucrose concentration energy source in the body and is the only energy source that can conclude that there was virtually no sensation at the loci where like the sucrose equivalent of 2 teaspoons of sugar in a cup of be utilized by the brain. the curves showed a minimum and that there was maximum coffee increases by 92% (i.e., the sweetness nearly doubles) as sensation where the curves showed a maximum and so we have the temperature increases from 4° to 36°C. the familiar tongue maps labeled "sweet" on the tip of the tongue, "bitter" on the base of the tongue, etc. Collings reexamined the

32 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 35

THE RIEDEL TRADEMARK

The Riedel trademark dates from the Art Nouveau period at the end of the nine- teenth century, and was used for Riedel glassware made in Bohemia from 1890 to 1925. In 1996, to comme- morate Riedel’s 240th anniversary, we reintroduced this trademark for all our mouth-blown, hand - made products. The distinctive Riedel signature is now featured on the base of all these produc- ts made in Austria. This signa- ture trademark helps our custo- mers to distinguish imme- diately between hand-made products and those made by machine. Our machine-made products carry this trade- mark. The Riedel glass dynasty is built on the creative energies of a long line of glassmakers. The Johann Leopold Riedel’s first glass factory circa 1760 story begins in 1756 in Bohemia and continues right down to the united

33 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 36

THE RIEDEL FAMILY

The Riedel family has been in the glass business for 300 years, Johann Carl, 2ND GENERATION (1701-1781) was a gilder and entrepreneur, enjoying European demand for his goods. His main with 12 generations keeping the family business intact. The Riedel glasscutter. He operated his own workshop refining glassware. success derived from his addition of unknown colors to glass, using story begins in 1678 in the northern part of Bohemia - bordering Uranium to produce the fluorescent colors, yellow and green, Schlesia - today the Czech republic and Poland respectively. This Johann Leopold Riedel, 3RD GENERATION (1726- known in the literature as "Annagelb and Annagrün", which he part of Bohemia was a German speaking enclave known as the 1800), made his fortune in the Seven Years’ War named after his daughter. Franz called upon his nephew Josef Sudetenland. (1756-1763) fought between the Austrians and the Riedel at the age of 14 to work in his company. Josef Riedel The Prussians over Bohemia and Schlesia. The demand Elder turned out to be an extremely talented person, becoming his The Venetians brought back the knowledge of glass making from for window panes—needed for rebuilding the surrounding cities uncle’s assistant and ultimately inheriting the company. the Near East around 1000 A.D. The knowledge of producing and villages destroyed during the war—provided Johann the glass spread slowly towards the northern part of Europe, chance to found his first glass factory, which he opened on May Josef Riedel, The Elder, 6TH GENERATION (1816- searching for energy, critical to the melting of glass. Wood was 17, 1756. His success was based on his invention of a technique 1894) had great gifts, and the fact that that he was the source, causing a glassmaker migration to the forests. Due to that substituted stained glass windows with window panes. born in the time of the industrial revolution, proved this migration, a glass culture developed in Bohemia in the to be very much in his favor. 17 th century. The next generation, Anton Leopold, 4TH GENERATION (1761-1821) radically changed his father’s He left the romantic traditional production places in the Bohemian The FIRST RIEDEL in the trade of luxury glass goods was Johann production from window panes to pure luxury forests where the glass was melted using furnaces heated by Christoph Riedel, born in 1678. He journeyed all over Europe goods such as chandelier parts and ornate glassware. wood and settled in Poland. When the railway came in 1877, he trading glass, traveling as far as Spain and Portugal. The imported coal, which was less expensive and more efficient than earnings from the business justified the arduous and dangerous His son, Franz Xaver, 5TH GENERATION (1786- wood. The railway assured that the enormous amount of goods travel. 1844) became a famous engraver in his youth. He produced could travel quickly and safely to his customers. Josef signed his works of art, which are available at employed 1.200 people at this time. His main production was auctions even today. He later became an important colored glass beads and blanks (glass not shaped into finished

34 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 37

THE RIEDEL FAMILY

form), which were cut and polished in the small family workshops. The 8TH GENERATION, Walter Riedel (1895– of the radar used for monitoring airspace. This was a unique The goods were ordered and sold through trading companies, 1974) suffered through two great wars, which had technological achievement for that time, with Walter increasing reaching as far as India and South America. Distribution through a great impact on his destiny. He was forced to the available diameter of the tube from 38 cm to 76 cm. the trading companies had a distinct disadvantage: the Riedel change his citizenship four times due to unfortunate name never became a brand in the 19th century as the trading political state of affairs. In 1918, Bohemia became part of the This invention became his destiny. When the Russian army companies sold the goods under their own names. Czech Republic, with Walter Riedel and the German speaking conquered Berlin in 1945, they found an intact tube and were Sudeten becoming Czech citizens. Around 1930 the political and very eager to locate the scientist. In this era of Stalin, they forced The 7TH GENERATION, Josef The Younger (1862- economic conflict between the Sudeten and the Czechs turned Walter Riedel to sign a five year work contract and held him 1924) was an outstanding chemist and mechanical violent, leading to the occupation of Czechoslovakia by the Nazi prisoner in Russia for 10 years. engineer, creating a remarkable portfolio of 600 regime in 1938. At this time 70% of the total Czech glass different glass colors. This sophisticated variety of production was dominated by the Sudeten. In this time the Riedels By the end of the Great War in 1945, the Riedels’ property and colors set him apart from the competitors and enabled his emerged to the world as a leading manufacturer of companies were confiscated and nationalized by the Czechs. The business to develop further, unaffected by the first Great War. flacons and color overlaid gift items, chandeliers and chandelier Riedels lost their home. Due to his development of new machinery, he specialized in the parts. Walter Riedel inherited the mechanical genius of his father, mass production of glass beads, which were used for jewelry and developing extremely advanced mold techniques. Those Walter Riedel returned to Austria in 1955. The Swarovskis, with in combination with fabrics. In his cutting departments, he refined products were then refined by cutting, being mounted onto metal whom the Riedel’s were very friendly, hosted Walter Riedel and blanks with overlays of silver, gold, and color according to the and then wired for electricity. The war and the Nazis forced the offered him and his son, Claus J. Riedel, a new start in Kufstein, fashion at the time. After 1890 he started to sign them with the industry to change from luxury goods to strategic war products. Austria, by reopening a glass factory, specializing in mouth blown Riedel logo, which was brought into use again in1996. Walter Riedel and part of this team worked on picture tubes, part items, in 1956.

35 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 38

THE RIEDEL FAMILY

The 9TH GENERATION, Claus J. Riedel (1925- 10TH GENERATION, Georg J. Riedel born 1949 11 TH GENERATION, Maximilian J. Riedel (born 2004) had a vision. He changed stemware from joined the family business in 1973. Under his 1977), active in the company since 1997. CEO of traditional colored and cut glass to plain, direction, the Riedel firm evolved into a world wide Riedel Crystal of America as of December 2004. unadorned, thin blown, long stemmed wine glasses. operating company. Georg founded a network of Designer of the globally successful "O" line and two He gained immediate recognition from sophisticated customers Riedel-owned subsidiaries, starting in1979 by opening Riedel of the best selling decanter designs. Since Maximilian Riedel and museums. Many design awards signaled that a new era had USA and continuing the expansions to Canada in 1992, joined the team he advanced in North America business began. Museums bought pieces for their exhibition, like the Germany 1996, Japan 2000, UK 2001, and in 2006 he exponentially and achieved unprecedented success. MOMA in New York, which today still has Riedel in their founded Riedel Development, specializing on private label offers. permanent collection. In 2004, Georg bought the German-based companies Laetizia Riedel-Röthlisberger (born 1974) company Nachtmann and Spiegelau, operating the three brands (Riedel, lawyer of the family business. Based on his unique designs, Claus Riedel was the first person in Nachtmann, Spiegelau) under "Riedel Glass Works" one of the history ever to recognize the effect of shapes on the perception of largest producers of quality glass in Europe. Starting in 1987 with alcoholic beverages. His work has influenced and changed the the support of winemaker friends like Angelo Gaja, Christian appearance of stemware forever. His master piece "Sommeliers" Moueix, Robert Mondavi and the endorsement of wine was introduced in Orvieto, nearly 40 years ago, the first ever publications such as Robert Parker's The Wine Advocate, the stemware line to be based on the character of wine. Wine Spectator, Decanter Magazine and may others Georg was fortunate to lift "his Riedel glasses" onto the tables of the wine world. Under his leadership, Riedel became the world's leading wine glass company.

36 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 39

CLEANING GUIDE

1 2 3 4 5 6 NEVER 7

WASH UNDER WARM PLACE ON LINEN TO FOR EXTRA SHINE, TO POLISH USE HOLD GLASS BY USE LEFT HAND TO NEVER TWIST THE PERFECT RESULT WATER, DETERGENT DRAIN FOR THE TIME STEAM OVER 2 MICROFIBRE BASE AND POLISH CRADLE THE BOWL BASE AND BOWL IS NOT NECESSARY BEING BOILING WATER CRYSTAL TOWELS AND POLISH WITH YOUR RIGHT HAND

37 sg_picovino_2006_E:SommelierGuide 03 E NEU OK 27.06.2008 14:03 Uhr Seite 40

WWW.RIEDEL.COM

RIEDEL GLAS AUSTRIA • A-6330 KUFSTEIN • TEL. +43.(0)5372.64896 • FAX +43.(0)5372.63225 • E-MAIL:[email protected] • USA/CANADA: RIEDEL CRYSTAL AMERICA • 95 MAYFIELD AVENUE PO BOX 6623 EDISON, NJ 08818-6623 PHONE 732.346.8960 • FAX 732.346.8977 • E-MAIL: [email protected] • RIEDEL CRYSTAL UNITED KINGDOM • 22 IMEX TECHNOLOGY PARK, TRENTHAM LAKES SOUTH, STOKE ON TRENT, STA 8LJ • PHONE 01782.646105 • FAX 01782.646106 • E-MAIL:[email protected] • RIEDEL JAPAN • AOYAMA TWIN TOWER(WEST) 1F, 1-1-1 MINAMI AOYAMA MINATO-KU, TOKYO 107-0062 • PHONE 03.5775.5888 FAX 03.5775.5889 • E-MAIL:RIEDEL [email protected]

© 10. 2006 RIEDEL GLAS AUSTRIA, KUFSTEIN • DESIGN: DASBAUERNHAUS, KIRCHBICHL • PHOTOGRAFIC: OTTO KASPER STUDIOS, RIELASINGEN • PRINT: EPS EDI`S PRINTSERVICE 38