2. Riesling glass: Some minerality is preserved however alcohol feels fairly sharp on the palate; aftertaste is astringent.
3. Glass X: Nonetheless fairly fragrant however some minerality is misplaced. End is astringent.
4. Pinot Noir/Nebbiolo glass: Aromas are refined. A few of Chardonnay’s typical white fruit notes are misplaced. Astringent on the palate.
Wine educators like to elucidate how our tastebuds work by breaking down our tongue into zones of umami, acidic, bitter, candy, and salty; the perimeters of our tongue are delicate to acid. Though this traditional mannequin has since been disproved by many scientists, the Riedel glasses’ method of adjusting how a wine interacts with our palate reveals that the tongue map should be fairly related.
In keeping with Riedel, the spherical, open form of the Chardonnay glass positions the wine in direction of the centre of your palate as you sip. It then rolls into the perimeters of your mouth, enhancing its fruit, minerality and luscious texture.
However, the slim bowl of the Riesling glass makes you tilt your head again to drink the wine: It hits the tip of your tongue, deemphasizing Chardonnay’s viscosity and highlighting its acidity. This movement advantages a high-acid Riesling by avoiding the perimeters of your tongue, balancing its fruit and acidity, however it does no favours for a low-acid, luscious Chardonnay.
My very own take is the broader bowl of the Chardonnay glass releases a much bigger quantity of wine into your mouth, spreading it evenly throughout your palate. It’s like ingesting a beer from a can versus doing so from a mug; it simply feels completely different.
SET 2: CRISTOM VINEYARDS, MT JEFFERSON PINOT NOIR 2021, OREGON, UNITED STATES