Tipple is tops when it is the right glass

SAY goodbye to gran’s old sherry glass.

A vigneron group instead wants one that far better suits Rutherglen muscats’ reputation as among the best you can buy.

Yesterday, 14 glasses produced by one of the world’s finest makers were given the taste test to find the one that suits best.

The list has been whittled down to three — and in the next few weeks that will be cut again to come up with the No. 1.

That will then be used for muscat tastings at Rutherglen wineries.

Georg Riedel, from the centuries-old Austrian Riedel wine glass company, was at Rutherglen for the testing.

Mr Riedel said his business used workshops — not drawing boards — to design wine glasses.

Two of the final three were found to be similar in performance and looks.

“These favoured the body, the richness and power, of the muscat,” Mr Riedel said.

“Meanwhile, there was another glass that favoured the aromatics and the delicacy of the muscats.”

Twenty-two people took part in the workshop, including 12 wine-makers and some wine journalists.

Muscats of Rutherglen chairman Colin Campbell said the group first started talking about a designated Rutherglen muscat glass six months ago.

“From there it just coincided with a trip that Georg was making to Australia and New Zealand,” he said.

Mr Campbell said glassware “makes such a difference” to how the aroma showed through.

“If you alter the dimensions or the width of the opening of the top of the glass, it will have an effect on what volatiles come through,” he said.

“As for the palate, the size of the bowl will help define whether you get a thin line delivered on to your tongue or a wider delivery.

“That then gives the different flavour perspective and a different feeling on the palate itself.”

Mr Campbell said he had not been involved in something like this before.

“It was absolutely fascinating just to see the differences and understand what a glass design can do,” he said.

“It’s very difficult to get a glass that suits.”

Mr Campbell said that was because muscats had four classifications, depending on age and quality.

“You start off with a really fruity one and then you get a rare, old and very rich one,” he said.

“The worst thing was that muscats were historically served in little sherry glasses, and that does nothing for the wine at all.”

Mr Campbell said once a glass was settled on, the group would again contact Mr Riedel to determine the next step.

“Our muscats here are the most accoladed wine on the international scene that Australia has,” he said.

“It’s a very special wine and for that to be recognised is just another great thing for Rutherglen.”

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