Lately I am so fascinated by advertorial content and the power of suggestion effects on consumers. All the media that flows through our social networking sites like twitter, one can almost believe anything. Especially if a fellow tweet or blog might repeat what they have read over and over. With this in mind studying today’s topic, I keep coming up on other topics I hope to bring to the forefront, and much of it contradicts each other. Making me question so many things about glasses, saving a partially drunk bottle of wine, devices for preserving, proper pairings, and so much more!
This site is prepared to take what we find, hear, share, or personally tried ourselves, bringing it to you- our readers, but we are hoping you will join in on the research. I believe researching things on your own, like making a recipe we see on the internet for ourselves to determine if the proper measurements, or even flavor profile is up to our expectations. My point being that you can expect us to check out every myth, rumor, or even other written articles we find to present, with also the approach that we all may not like what the other has to say. In a fun way!
The beginning of each week look out for Stuff Your Face Sunday, because we will be listing the week’s topics with a snippet of the content, so that readers can come to the table with us, so to speak.
The consumer needs to be ‘more than aware’, they should be self-educated. Do not just take our word for it. Get out your glasses. A few of you may find that a little dust needs to be rinsed off, but get them out! At least one of each style you own. Get out the juice glasses you inherited from aunt so and so, they could be the winner! Chill a bottle and get ready.
We will taste a few wine selections (TBD) in Pinot Noir and Chardonnay, as well as other glasses on our first walk down the ‘Does the Glass Make the Wine’ road, March 10th. I thought it would be fun to bring in some newbies to our PIWC scene and present their thoughts on this topic. I spoke via email with a couple who write about wines they open, and they post tasting notes. They seem to enjoy discussing various wine related concepts on their blog, so I asked them if they would share their views on glasses with readers–
Rob and Carey,
“Does the glass make the difference in your wine tasting experience?If so could you share with us what you prefer”? Chef E
“Hi Elizabeth, its Rob!
Stemware… for us; it’s Riedel—just the basic vinum collection. While we have a few different styles, the Cabernet/Bordeaux glass gets the most use, regardless of what we are drinking. Some of the glasses are so similar, that it seems a little silly. The Chardonnay and red Zinfandel glasses we have are basically the same. We have a Tempranillo style that I use all the time because it has a smaller, tulip shaped bowl that is great for more subtle wines—it is like a chimney for aromas. Honestly, I would be happy with just two styles, the Cab and the Tempranillo, which I could use for white wine as well.
I care far less about shape than I do about feel. Chunky, thick wine glasses just work terribly with a good wine. Thin crystal allows you more control for sniffing, drinking, and swirling.
We also just got a set of small, Italian-style cafe wine glasses–they look like small juice glasses. They are a complete departure from everything I talked about above, but with certain wines and food they really set a mood–and since they only hold a few ounces you get to fill them up like mad!”
CorkandCaftans
Many wine professionals have written about this topic, and Riedel seem to rule the glass circuit. They are expensive, and as Rob shares, they break easily even with hand washing (another topic PIWC will cover soon) looking into a restaurant quality glass makes better since. Riedel will however be sending their media roughnecks after me with that comment, but come on, glass breaks. If you entertain, spending loads of cash to keep delicate Riedel replenished is, well, not in anyone’s interest in the economy.
Adrienne Turner, my other Partner In Wine and I look forward to your results in two weeks, and remember if we are not all Partners In Wine, then we are not having a good time!
Chef Elizabeth Stelling
Contributer/Owner, Partners In Wine Club
Chef/Owner, LLC
www.cookappeal.com
www.cookappeal.blogspot.com/
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Gamay Noir is the grape Beaujolais is sourced from. In its most common Nouveau form, we can expect something young, expressive, un-oaked, and sometimes tiring. The inexpensive Nouveau wines, released on the third Thursday of November, are exotic and pair nicely with a rare burger or some meat balls—I enjoy this combination once or twice every year, and then move on. The Gamay Noir from Brick House is nothing like what I have just described.
