In the world of wine, Maximilian Riedel could be compared to fashion shoe designer icon Manolo Blahnik, making the perfect accessory for your favorite glass of Burgundy, Borolo or Bordeaux. This 11th-generation Austrian crystal maker, whose family makes the world’s most famous stemware, came to Missoula on May 13 to impress us with his craft. He presented the Vitis tasting set to all the attendees, using this set of crystal we tested the theory that the design of a wine glass can enhance and influence the bouquet and flavor of a wine.

So what do you think? Do you think wine glasses (such as Riedel) really make a difference? In my humble opinion they do and taking the Riedel taste test, pouring wine into the Riedel crystal and into a common rolled rim wine glass and comparing them side to side, proves the theory poignantly. I challenge you to take the test for yourself and would be very interested if you too believe glasses make a difference in your wine experience.

Tips & Tidbits from Maximilian Riedel from the Ranch Club Tasting on May 13.

• At Riedel, every glass is inspected by skilled workers virtually every step of the way. Wearing white gloves, each inspector holds the glass in front of a black-and-white vertically striped board, which enables the tiniest ripple or bubble to be detected. If a flaw is found at any point, the glass is smashed and put into a bin, to be remelted and molded again. Once the finished product passes inspection, it is polished. Then each glass is washed and inspected again, before being packed and shipped.
• All Riedel crystal has their name etched at the base as well as a date stamp under the stem.
• The Riedel Crystal contains approximately 24 percent lead. Lead is always published on the annual list of cancer-causing chemicals and the maximum allowable amount of lead for tableware is 0.100 parts per million. However, lead crystal wineglasses are well under this amount. “A bottle of wine contains more lead oxide than what is in a crystal glass,” says Maximilian Riedel.
• So why use lead? Lead adds strength and also aids in greater light reflection, which translates into brilliance that showcases the color of the wine. In using lead, the crystal has to be hand made and blown, creating a piece of art.
• Lead crystal also makes a lovely and nostalgic sound when two glasses are clinked together in a toast. According to Maximilian, the glasses should meet belly to belly, at the thickest part of the glass as it is less likely to break or damage the glass.
• Riedel believes all wine should be decanted and allowed to breath, except for Champagne as it will loose its bubbles.
• You should never pour more than 4-5 ounces of wine per glass, to leave room for swirling, without spilling it and to capture the wine’s bouquet in the top of the glass.
  Never use soap to clean lead crystal wineglasses. The lead crystal has microscopic pores that can trap soap residue.
• Always wash wineglasses in hot water and dry them with a lint-free towel, to eliminate residual odors that could taint the bouquet of your next pour.
• And last, my recommendation… always wash your wineglasses the morning after, giving yourself some time to sleep and/or sober up, as you will be less likely to break the glass in the sink, drop it or knock it over.

Cheers.

I recently received an email from a reader about red wine. They were looking to drink more red wine for its health benefits but didn’t know where to get started. Additionally, they were looking for a wine that was on the sweeter side, lower in acidity and had fewer tannins. What are your ideas or suggestions to this question? Below is my response.

There are no set guidelines or hard and fast rules as wine choices are a very personal endeavor. Responses to wine are as individual as fingerprints and so I can offer a few suggestions but it will be really up to you to do your own research and tasting to decipher what best suits your palate. Also, once you begin exploring and drinking more red wines, your palate will change, becoming more refined and developed, in which case you may find that what you enjoy today will not be the same in 2-3 years. This happened to me. When I first began drinking wine, I really only drank red and most of it was Cabernet Sauvignon from California. Today, it would be my last choice if faced with picking out a favorite bottle. While there are many quality Cabernet Sauvignon wines, I find it the most uninteresting and unpleasing to my palate right now. Many wine drinkers would condemn me for this statement but as I said, wine is VERY personal and with my own palate ever-changing, I just may eat my words.

My first piece of advice is to explore the principal varietal wines first. However, these wines tend to have a stronger, more robust profile than the more obscure varietals. I would also suggest choosing “New World” (United States, South America, Australia, New Zealand, and South Africa) wines as they are usually named after their grape varietal, making the selection easier on you. “Old World” countries like France, Italy, Portugal, and Spain are usually named for the region in which the grapes were produced. So you would have to know that a Chablis or Mersault (among other names, depending on the growing area) is a Chardonnay. This can be confusing to the beginner, in which case you may want to pick up a handbook on wine varietals.

Second, don’t spend a ton of money on these wines of exploration. There are many wonderful and delicious wines that are available for purchase between $5 and $12. Save your money for when you have found a brand or varietal that you really like and want to splurge.

Third, stick with one varietal, for now. In other words, pick a wine that is primarily made from one type of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, etc. Try to avoid blended reds to begin with, though they can be quite delicious. By learning the flavors of the varietal grapes, you’ll better understand what it is about the blend that you like.

Most often wine stewards or sommeliers will suggest a Merlot for the beginner as it is quite gentle and complements a broad menu of meals. Often the Merlots from South Africa, Australia, New Zealand or Chile are also able to balance cost with quality quite nicely. I also think an inexpensive Shiraz (Syrah) from Australia is a good introduction as they tend to have lots of big, juicy fruit.

However, you mentioned that you tend to enjoy wines that are on the sweeter side with low acidity and fewer tannins. A safe place to start, ignoring my “New World”/“Old World” theory, would be to select wines derived from the Gamay grape, such as Beaujolais from France. Pinot Noir is also an option, but it tends to be on the drier side. Or you could go Italian and find a Barbera or a Dolcetto d’Alba, both of which are on the lighter side with fewer tannins but tend to be higher in acidity.

When you finally pick a bottle, remember reds like to breathe. Open the bottle and let it sit for ten minutes or so. This allows oxygen to get at the wine and mature it quickly. For that matter, pouring the wine into the glasses and allowing it to sit for ten to twenty minutes accelerates this process. You’ll find the flavor is much enhanced by this approach.

When pairing your red wines, keep in mind a lightly flavored dish should have a nice light wine, while food with depth and body can handle some of the heavier, more robust wine varieties. Simply think of your wine as a flavor enhancer, just as you would a spice, and strive not to overpower the tastes of either one.

Keep me posted on your exploration. Happy wine hunting!

It is increasingly difficult to find good wines with character under ten dollars. I often find that in a price jump from $12-15 wines are considerably better and $15-20 will get you fine quality wine with good complexity and appealing dimension.

So what are you drinking on any given evening that isn’t breaking the bank? What wines have you bought that turned out to be a bargain? I want to know your favorite wines for $10 and less.

A few good suggestions can go a long way to making you seem like the cultured wine connoisseur when gift giving. A nice bottle you’ve tried and enjoyed, different vintages of the same wine so the recipient can sample and compare, or a selection of bottles from a region with accompanying reading material on that region’s wines can make a memorable gift

What is your favorite festive bottle to give as a gift?

(The New Beaujolais has arrived!)

Every year in November, the French have a tradition of celebrating the harvest by drinking Beaujolais Nouveau, the very young wine made from the first pressings of Gamay grapes picked only a month or two earlier. Over a million cases of this wine make their way to all parts of the world and according to French law; Beaujolais Nouveau is to be released no earlier than the third Thursday of November.

To make Beaujolais Nouveau the winemakers use a technique called carbonic maceration, in which whole grape clusters are thrown into a tank. The tank is then sealed, trapping the carbon dioxide from the fermentation process inside. After three weeks in the tank, the free-run juice is collected, filtered and bottled. The resulting red wine is light-bodied, with fresh cherry, raspberry and fruit flavors accompanied by a distinctive banana aroma.

Many describe Beaujolais Nouveau as an easy to drink, fruity red wine, best drunk when chilled which makes for a festive wine to be gulped rather than sipped. However, in my personal opinion this wine for me is quite close to undrinkable and I have never been much of a fan. I prefer a Beaujolais-Villages or one from Côte de Brouillys, Moulin-à-Vents and Morgons. These Beaujolais wines are weightier with good minerality and solid tannins.

After the French, the Japanese have become the world’s biggest Nouveau consumers, but sales are declining in Japan as they are here in the US. So you may not see as many bottles on the shelves as in previous years. Therefore, if you are a Nouveau enthusiast, I suggest you get your bottle(s) right away. And when you do get it, don’t wait too long to open your bottle of Beaujolais Nouveau. It should be drunk as quickly as it came!

Thanksgiving Greetings to You and all Your Family & Happy Drinking!

What is the first thing you do when you sit down at the table of a restaurant? For me it is to peruse the wine list and see if there is a champagne or sparkling wine to order by-the-glass to have and enjoy while I am looking over the menu. It is a wonderful aperitif to wet the palate and settle into the restaurant while discerning your choices. Sipping on a sparkler also buys you some time because, really you don’t want to select a wine for you meal until you know what you and the other people at your table will be having. On the other hand, committing to a champagne or sparkling wine for your entire dining experience isn’t a bad decision either as these wines are usually the perfect accompaniment to small plates or appetizers, soups, salads and of course a big plate of salty French fries.

I have noticed more of our restaurants are offering more champagnes or sparkling wines by the glass. At 515 on the “Hip Strip” in downtown Missoula, they are serving Lucien Albrecht Cremant d’Alsace Brut. This Alsatian sparking wine is made in the traditional method (methode champenoise style) from 100% Pinot Blanc. It is a beautiful wine with a delicate palate that is so delicious and goes with so many foods. I had this wine with some of 515’s aromatic tender mussels, savory rillons, delicate sweet scallops and the ever so flavorful and stinky raclette cheese plate.

Red Bird restaurant, also in downtown Missoula, are currently serving the Janz Brut Rosé from Tasmania by the glass. For the money, the quality of this sparkler is right on. I love Rosé sparklers and this wine is comparable to expensive French versions. The delicate red fruits come through the small beads of bubbles. Clean, crisp and embodied with a creamy texture, this wine is vibrant and refreshing. It was so good I could barely limit myself to one glass. After drinking mine, I kept staring at my cousin’s. I was so tempted to reach across the table and rob him of his glass. It went perfect with the cashew pesto fondue and the marsala pork filled ravioli.

The effervescence of these fresh sparklers is like sipping the stars and the only regret I have in life is that I do not drink more of them.

Cheers!