| Did you already question the quality of a wine | | | | that it gets when one clinks glasses, the porous |
| when its bouquet tickled you the nose? Did the | | | | nature of the crystal allows the molecules wine to |
| perfumes miss weak, even? And at did the | | | | explode and to open out at the time of the |
| moment of the first mouthful, appear too acid, | | | | gyration of the wine, i.e. when one makes turn |
| fruity enough, badly not balanced? The wine was | | | | the wine in glass. The shape of glass will then |
| probably excellent. On the other hand, it was | | | | make it possible to channel the bouquet well |
| perhaps not been useful in adequate glass. | | | | towards the nose and to perceive all subtleties of |
| For more than 250 years, the Austrian range | | | | them. Make the experiment with Pinot Noir, you |
| Riedel has forged a reputation in the industry of | | | | will see the difference which Riedel glass brings to |
| glass of luxury which exceeds the borders. | | | | the bouquet in comparison to normal glass. |
| Recognized universally, these crystal glasses were | | | | Then, there is the opening. After having studied |
| dissociated by their varied forms which optimizes | | | | the language and the palate during several years, |
| the tasting of the wine and makes the | | | | Riedel created glasses designed to direct the wine |
| experiment single. It is in the Sixties that Claus J. | | | | to the significant places of the mouth having to |
| Riedel recognizes that the shape of glass plays a | | | | be stimulated according to type of vine and the |
| determining part with the blooming of the wine | | | | personality of the wine. |
| and the perception of the taster. He made of it | | | | The language is divided into four main categories |
| marketing and these glasses so far remain the | | | | of taste, is sweetened, salted, acid and bitter. The |
| most snuffed in the world. | | | | message sent by the taste buds goes to the |
| Indeed, the intention of the wine glass Riedel is to | | | | brain at a speed of more than 400 meters at the |
| highlight qualities of a wine, in addition to | | | | second, the first impression in mouth is thus |
| respecting its appearance, its nose, its taste, its | | | | immediate, from where importance which the |
| personality and, of course, giving a key of | | | | wine is well directed. A wine with marked acidity |
| elegance to your table! To privilege very fine | | | | will be guided towards the end of the language, |
| sober crystal glass, not tinted, without decoration, | | | | where the taste buds more sensitive to are |
| to emphasize all the richness of the wine, here is | | | | sweetened, and will see its multiplied by ten fruity |
| the mission of this great institution. | | | | notes and its softened acidity. |
| The crystal plays a very important part in the | | | | For further information,consult the guideverres |
| quality of glass. In addition to pleasant sonority | | | | with wine of LaComida. |