Choosing a Wine Glass Video Transcript
Written By: Anonymous on Fri, Dec 21st 2007
Brian Freedman: Welcome to the Classic Wines Minutes, brought to you by ClassicWines.com; I am your host Brian Freedman.
Today we'll be tasting 04 Burgundy, the 04 Jaboulet-Vercherre Gevrey-Chambertin. 04, so-so year in the Cote De Nuits and Cote De Beaune. This wine, I am hoping that it's going to be a good example of what a mediocre year can do, we'll see. In order to hedge our bets we have three different glasses here today.
The big one, bigger than some apartments I've actually owned before is the Riedel Sommeliers series, hand-blown in Austria. This one is 90 bucks a glass; this is for the serious wine connoisseur. The other here is the Riedel Vinum Series, a bit smaller, similar shape, 25 bucks a stem. The one right here, and I am not sure if you can pick this up on camera, there's dimple in the side here. They didn't mess up when there were making it, this is actually an important aspect of the glass. This is the Taste or Purple Vino2, this one is 40 bucks, splits a difference between the two, just as big as the Riedel Sommeliers series. We'll talk about that dimple in a second.
First let's actually taste this wine, and I am actually going to pour this in both of them to see how the glass affects the flavor and aroma of the wine. We smell this. There's kind of something almost like a chemical version of rosewater in there. It's just a little bit cloying in the nose like under-ripe red raspberries. I am not getting a whole lot of that earth that you look for in burgundy. Let's see.
Wine is not doing what I was hoping it would. The acid is so overwhelming there that it's amplifying the tannins, and because pinot is not normally a wine that we think of as being particularly tannic, it changes what it taste like, and it's not a terribly pleasant experience necessarily.
We'll try this now in the Taste of Purple Vino2 glass. Now, I think you can pick it up better here, that dimple there, when we swirl this, it's really agitating the wine, agitating in a good way. You can see where when we're done; all these air bubbles are there. Hopefully, this oxygen that's been drawn into the wine and amplified by this dimple here will soften it up because it needs it.
Already in the nose it's a bit smoother, the raspberries are a bit riper, the rose aroma is less cloying. It didn't make it into a 100 point spectacular wine but it's certainly a better wine than it was. This is a great example of the fact that the more oxygen you can bring into a wine, the better off you are. Older wines, younger wines, hedge your bets. These are all great glasses.
I think the Vino2 here, because of that dimple, really does a lot to you to oxygenate the wine even more than you otherwise would. It can only be a good thing, and I am definitely drinking this so-so Pinot out of that good glass.
So, from all of here at ClassicWines.com, we'd like to thank Taste of Purple. I am Brian Freedman. Cheers.
Total Duration: 04 Minutes.
