The Auswine Forum

I'll probably crack another today. A 2009 disgorgement which is about right for my palate as entering a long window of drinking.

Which glass do you prefer for sparkling shiraz? In the case of complex sparkling shiraz like Rockford's Black, a champagne flute never delivered the complexity on the palate - even with an ISO glass it's easy to show this side by side with a champagne flute.

White glass in picture did well. Possibly a little too extreme. Not sure If I'm in the market for those bohemian looking Rockford's Black flutes at a steep price at cellar door.


[url=https://postimg.cc/fth8F1KV][img]https://i.postimg.cc/sXMbBrG4/06-B33-BD4-64- ... 78-F85.jpg[/img][/url][url=https://treetop100babynames.com/exotic-baby-names-boys]italian names with m[/url]

A flute will keep the bubbles longer, but a regular glass will better showcase the aromas and palate. I use a regular glass for sparkling whites or reds. If I'm having a red afterwards, I tend to just use the same Burgundy or Bordeaux glass for both.

Not much need in my part of the world for thinking about which glass to use for a sparkling red as there are few of them about. Just to be difficult (sorry everybody) but if not to preserve the bubbles then what reason is there to cellar a sparkling shiraz as opposed to a still wine?

I like using the Luigi Bormioli Prestige Champagne glasses. They are a bit wider than a standard Champagne flute.

The white wine glass I used in the picture is not dissimilar to the new shapes emerging for champagne glasses. The abandonment of the "flute" in Champagne is interesting for sparkling shiraz. Effervescence is not to be preserved for aesthetic reasons only. It's role is far more complex and perhaps worth googling.

I certainly found from personal trials over the years a dissatisfaction with the flute versus even an ISO glass.

Next I'll trial using a Zalto tasting stem.

Sod the SRS

... how did the Barolo Chinato go down? Anyone tasting it new to the wine? As for glasses for that, I tend to use old-fashioned ISO glasses, mostly for them being the 'right' size, but I've not experimented with other glass shapes (that I can remember).

Riedel Vinum ... generally the Shiraz/Syrah glass. I think it shows best when out of the fridge for about 20 mins.

I’m planning to open the 93 disgorgement in the next few weeks

Mike Hawkins wrote:Riedel Vinum ... generally the Shiraz/Syrah glass. I think it shows best when out of the fridge for about 20 mins.

Yes agree totally reference the 20 minutes.

Must try the Vinum.

JamieBahrain wrote:

Mike Hawkins wrote:Riedel Vinum ... generally the Shiraz/Syrah glass. I think it shows best when out of the fridge for about 20 mins.

Yes agree totally reference the 20 minutes.

Must try the Vinum.

These are the only glasses I use for Shiraz and the equivalent for cabernet. I would like to get some Zalto's but at $55-60 each... rather expensive.
Cheers Craig

Craig so you use vinums for sparkling black shiraz too?

JamieBahrain wrote:Craig so you use vinums for sparkling black shiraz too?

Yep...have had Rockford Black, Seppelts Show, Primo Joseph all from a Riedel vinum. Cheers Craig

I use the same glass for sparkling as I would for the grape.

I don't think a white glass is extreme....as you said, the newer shapes for sparking tend to have a bigger more white wine type bulb but with elements there to help maintain the bubbles...

But personally...Zalto Universal....I think they're great for Champagne as well...Definitely you lose the fizz quicker than the Zalto Champagne..or any specialized flute...but you get so much more on the nose....

Polymer wrote:I don't think a white glass is extreme....as you said, the newer shapes for sparking tend to have a bigger more white wine type bulb but with elements there to help maintain the bubbles...

I don't think its extreme now after initiating this post and seeing many drink from big vinum! But really, before this post, I haven't seen any discussions or even new thinking Australian restaurant or bars, serving in other than flutes? I find this a little obscure from an industry a little more free thinking and quick to change without trial than the Old World. Rockford is onto it with specific stems but what of Primo Estate? Anyone else?

I was looking at the new Riedel champagne range and one looks no different to my white wine class- although their is a small etching at the bottom aiding carbonation.

Just had a 2015 disgorged RBS and given the topic tried a Riedel Pinot glass for something different. Took 2 hours to disappear and still had loads of bubbles left at the end despite the burgundy glasses. Simply scrumptious, took it out of the fridge at 6pm and finished it at 8.20pm without putting it back although I'm currently at Hobart not Yeppoon where the temp is around 20. Goes particularly nicely with Duck Gnocci.....

Considering the discussion here I must seriously consider using a bigger glass when I open one of my (only) three bottles of sparkling shiraz. Would the same advice apply to young and old ones?

We tend to use Riedel Veritas champagne glasses which are similar to a Vinum white glass, with a slightly more closed top. However, have had and enjoyed very much, a few bottles of sparkling red in the last couple of weeks just in still red glasses, either Vinum or Veritas range, Veritas being the range of choice.

Having tested a Jancis Robinson universal glass a few weeks ago with the lady herself, I reckon that would go well with sparkling red as well, a very impressive glass

mjs wrote:Having tested a Jancis Robinson universal glass a few weeks ago with the lady herself, I reckon that would go well with sparkling red as well, a very impressive glass

I've been wanting to try this as well....I think the rounder bottom will allow for better swirling when you have more wine in the glass..

With Universals, I find they're great with 60-80ml...when you get to a full glass (130-150ml) they're really clunky when you swirl...

2009 disgorgement excellent last night in white wine glasses.

Followed up by a pleasant 2006 BP.