Restaurant Social Media
Tumbler Cabernet/Merlot wine glasses
I am preparing a blog about glassware and am interested in what people in the industry think about the Tumbler style Cabernet/Merlot glasses? I do not see them in restaurants very often but understand they are perfect for drinking Cabernet and Merlot from.
I am gathering information on anything for the subject of glassware,do we pay for the designers name or quality. What are some of the best ones out there, any you like dislike, and what do you look for when you go glassware hunting?
Laree'
I am gathering information on anything for the subject of glassware,do we pay for the designers name or quality. What are some of the best ones out there, any you like dislike, and what do you look for when you go glassware hunting?
Laree'
Replies to This Discussion
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Permalink Reply by Bretton Lammi on -
Personally, I dislike the tumbler style glasses. The heat from your hand is transferred to the wine, making it too warm, assuming that it was served at the right temperature to begin with. Additionally, while trendy, wine is rich with tradition, and many consumers feel that it is the same as drinking wine from a rocks glass; meaning, it just doesn't feel right.
As far as quality, Riedel, Schott Zweisel, Speiglau, Luigi Bormioli are all good names, and there are dozens of others that I have used in the past. You will pay more for some of the brands, but it is worth it to some people. To me, there is not a noticeable difference is similar glasses from different suppliers, as long as they are the same shape and size. Additionally, it is hard to discern differences in wine based on the material the glass was made from. Can anyone tell a difference in the subtle nuances of wine drinking from a Sommelier Series Riedel ? Maybe some can, but most others will feel the same drinking out of a similarly shaped glass that costs 1/4 as much.
When shopping for glassware, I go for shape first. The shape of a wine glass will really affect how the bouquet of a wine develops. Secondly, being in the restaurant business, I look at durability. We use a lot of glassware in our restaurants, and the glasses go through a alot of abuse- from multiple washings to polishing on a daily basis. Durability will pay for itself over the months, trust me.
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Permalink Reply by Laree on -
All great points.
I noticed that of the very few wine glasses I have at home, my reds taste best in the one with the widest vessel and to my surprise in a VERY cheap super thin standard wine glass, I have no idea why that makes a difference.
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Permalink Reply by Dan Smith on -
I see less fingerprints throught the side of a glass that has a nice big bowl and a stem. Tumbler glasses for that reason alone make it a faux pas in my rooms and are not acceptable. I want to see the legs and color clearly and holding a glass with my oily (I have enough Itallian Blood in me to leave an oil slick on the outside of any glass.) Technically it is easier to see the wine swirl in a stemmed glass than a tumbler. The word tumbler makes me think of ice cubes tumbling into the glass from an ice bin and not the way that i expect a nice Cab to be oured. Just my opinion.
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Permalink Reply by Laree on
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I love the oil slick point, Dan.
Aesthetically I can see how the tumbler style would not work in certain settings.
Does any one have preferences for what they use to polish glassware?
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Permalink Reply by Dan Smith on
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Hot water with a cotton napkin or a liwuid called Restaurant Crystal Clean, which is trademarked. It even cleans oil slicks.
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Permalink Reply by Chef Len Elias CEC on -
I think they will catch on big. They make a lot of sense, some are designed for home use as they are not as elegant. The Riedel glass listed is really neat. I like the feel of this type of glass in my hand and it will help to win over many non wine drinkers. Often its about the image. Many men will drink wine at home or at the table, but not at a reception or standing at the bar.
Riedel O Sommelier Cabernet Stemless Wine Glasses
(Reference #440090)
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Permalink Reply by Amy on -
I am all about preserving the experience of the wine. You should research winery practices online and determine the correct shape of glass for merlots/cabernets (breathability etc). Once you have determined if the shape is appropriate, I would visit local glass blowers and discuss costs. Your business would be supporting theirs and they might be willing to do the same in return or lower the profit margin in exchange for featuring/promoting their work in your restaurant. I always feel like this gives on restaurant a great edge over others in the area - supporting the community and local economy. Not to mention your glassware is guaranteed to be unique and artistic which are both attributes wine enthusiasts appreciate. As for the lack of handle with this style glass, I say bravo. After a glass or two, I do not want to have to focus on whether or not I am clumsy enough to possibly end up breaking a fragile stem, and this style feels more comfortable/casual next to a dinner plate.
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Permalink Reply by Laree on
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Amy,
I like your thinking smart, supporting community and uniqueness who would have thought a wine glass could inspire all that.
Thanks for your input.
I am going to observe how people pick up wine glasses, I guess I am not very classy I do not hold it by the stem!
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Permalink Reply by Dan Smith on
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Laree,
Another issue that hasn't really been discussed all that much with regards to the tmbler style of glass, the body temperature that can quickly change the temperature of the liquid inside of the vessel itself. I feel that the constant heat of my 98.6 degree hands will alter the experience of the product inside of the glass. While people are afraid of stems (I don't personally understand that.) or a top heavy Pinot bowl (I don't get that either.) a compromise by using stemless glassware seems like a shortcut to providing the best experience possible. I may not be so concerned if it is house pour in the tumbler, but my favorite Burgundy, NO WAY!
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Permalink Reply by Laree on
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Very interesting , I wonder how long it takes for a hand on a glass to change the complexity of the wine enough to alter its taste?
I love to play with my glass when socializing so it would probably not be a good idea for me to use a tumbler if this really does make a difference.
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Permalink Reply by Daniel Paul Smith on -
It actually doesn't take too long. I just returned from an event that we host at the ballpark called the World Series of Wine where there are about 400 wines to taste. Obviously it would be difficult to taste them all, but one thing is for sure, wine temperature is important. Several of the wines were not the proper temperature and while the glass wasn't the reason, it does reflect on the need to get it right. I was a guest in my own room for the event (I took my daughter Michelle who is a bartender) and while we enjoyed ourselves, i couldn't help but note the number of times that wine was too warm for both reds and whites. It only takes a short while for wine to change temps. Again, this is only my two cents.
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