Claus Riedel changed the world of wine with his revolutionaryconcept of functional stemware. He was the first in history to recognize theeffect of a glass shape on the perception and pleasure of drinking wine. GeorgRiedel further developed the concept that the delivery of the wine's"message" depends on the form of the glass. Doug Cohn of Riedel willlead us through a flight of 4 wines in Riedel stemware from the Extreme Seriesin an informal seminar.

See for yourself how the correct choice of glass enhances the flavors of the wine. Buy the flight of wine and the Riedelglassware is yours to keep. The Riedel Glass demos are very popular so dontwait on this one. Riedel's Vinum Prestige Cuvee/Champagne Glass line was thefirst machine-made series of glasses in history to be based exclusively on thecharacteristics of quality and price. These glasses Will prove to you that thepleasure of consuming wine starts with the glass. Georg Riedel's crystal allowseach wines finest elements to be highlighted by the glass. "Vinum"was the first machine-made series of glasses in history to be based exclusivelyon the characteristics of grape varietels. This glass highlights the rich fruitand sweetness characteristic of port. Based on the benchmark shapes of the Riedel Vinum, the shapeof the ice maker suppliers tumbler and the size and diameter of the rim have been fine-tuned toenhance the flavors of red or white wine. The sophisticated 'O' tumbler feelsgood to hold and is the ideal glass for everyday use. Set of two.

Claus Riedel was thefirst person in the long history of the glass to design its shape according tothe character of the wine. He is thus the inventor of the functional wineglass. Perfect for young, full-bodied, complex red wines that arehigh in tannin. This Riedel glass smoothes out the rough edges, emphasizing thefruit, allowing wines to achieve a balance that would normally take years ofageing to acquire. The generous size of this glass allows the bouquet todevelop fully. The shape directs the flow of wine onto the zone of the tonguewhich perceives sweetness, thus accentuating the fruit and de-emphasizing thebitter qualities of the tannin.

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