During our recent Riedel Glass tasting Seminar our members gathered at the Hyatt in Santa Rosa and met George Riedel. George gave us an enthusiastic presentation and shocked us all with the tasting differences between these 3 Riedel glasses, the Veritas Collection: Pinot Noir (6449/67), Syrah (6449/41), Cabernet Sauvignon (6449/00). First we tasted water out of these glasses to prove that the shape of the glass determines the flow of the liquid, read more here. Next, we tasted the same wine side by side in different glasses to prove that the flow of liquid causes different tastes with the same wine (no really, it’s true!). It’s all about the right glass to showcase your wine perfectly, here are my notes:
Pinot Noir paired with 0% cacao chocolate
- First glass – Pinot glass – bowl shaped with tulip lip. Showcased floral aromas. The shape of the glass elevated the yeast and floral taste components.
- Second glass – Syrah glass – egg shaped. Elevated minerality in the wine and gave a salty component to the Pinot- not tasty.
- Third glass – Cabernet glass – large opening/ generic shape. The glass did not open the wine and gave a tannic and spicy flavor profile.
Syrah paired with 50 % cacao
- First glass – Pinot glass – bowl shaped with tulip lip. The aroma was very fruity and the dryness hit on the back of the tongue causing a numbing feeling. The taste was musky and the plastic cup was a preferable glass!
- Second glass – Syrah glass – egg shaped. Aroma was perfectly balanced and the finish was desirable, not too dry in any spot and not showcasing the chalky taste that Syrah can be known for.
- Third glass – Cabernet glass – large opening/ generic shape. This glass elevated the yeast in the Syrah and didn’t give off enough fruit. The taste was bitter and the finish was sour. Again, the plastic cup was a preferable choice over this glass.
Cabernet Sauvignon paired with 70% cacao
- First glass – Pinot glass – bowl shaped with tulip lip. The aroma was very raw and green with hints of Eucalyptus and mint. Tannins were very prevalent after swallowing. The taste was green and encompassed in the throat area and back of the palette. When tried with the chocolate it caused a very bitter and dissatisfied taste.
- Second glass – Syrah glass – egg shaped. The aroma was very intense. The tannins were more open on the palette and there was a dry feeling in the middle of the tongue which is not very desirable. Better than the first, but not compared to the third.
- Third glass – Cabernet glass – large opening/ generic shape. The aroma gave off more of an oak smell, something desirable in a Cab –showcasing the oak used. Tannins were focused on the front of the tongue and not as much of a dry feeling. More flavors traveled to the sides of the tongue and created a more harmonious profile. With the chocolate there was a great balance between sweet and bitter.
A big thank you to the Hyatt for the meeting space, to Kokomo Winery for the Pinot Noir, to Hook and Ladder for the Cabernet Sauvignon, to Dutton Estate Winery for the Syrah, and to Riedel, especially George, for the educational seminar.