SOMMELIERS (1973) Professor Claus J Riedel was the first designer to recognise that the bouquet, taste, balance and finish of wines are affected by the shape of the glass from which they are consumed. In the late 1950s, RIEDEL started to produce glasses which at that time were a design revolution. Thin-blown, unadorned, reducing the design to its essence, bowl, stem, base.
Working with experienced tastes, RIEDEL discoverd that wine enjoyed from his glasses showed more depth and better balance than when served in other glasses. In 1961, a revolutionary concept was introduced, when the RIEDEL catalogue featured the first line of wine glasses created in different sizes and shapes. The concept illustrated to perfection with the introduction of the SOMMELIERS series in 1973, which achieved worldwide recognition. A glass was born that turns a sip into a celebration – a wine?s best friend – fine-tuned to match the grape!

Glass series: SOMMELIERS RHEINGAU
Item number: 4400/01
Height: 206 mm, 8-1/8″
Capacity: 230 ccm, 8-1/2 oz
Widest diameter: 70 mm, 2-3/4″
Price Category: $$$
Fine Crystal
This elegant, tulip-shaped glass with a slightly flared top was first developed in the 1960s by Claus Riedel. It shows off the character of white wines from more northerly regions (Mosel, Rheingau, Franken, Weinviertel) to the best possible advantage. These light, dry wines, combining high acidity with delicate fruit, make for hugely pleasurable drinking when served in this beautifully designed glass. Its unique ‘acidity spoiler’ (a gently curved lip around the rim) means that the tip of the tongue unconsciously curves up, so that a stream of wine is delivered straight to the sweetness-sensitive taste receptors that are concentrated there. This has the effect of emphasising the fruit. These young wines are best served cold and have a fine residual ‘perlage’ (tiny bubbles) resulting from fermentation. The tip of the tongue is also highly tactile and sensitive to temperature, and detects this ‘perlage’ as a slight prickle. The glass also helps to integrate the acidity of the wine pleasantly into its characteristic apricot and peach flavours. The delivery ensures that the wine does not come into contact with the sourness-sensitive edges of the tongue, but moves on to the back palate to give a final hint of bitter almonds and a long, balanced finish.