Riedel Launches “Winewings”

How it all started

In Summer 2018, in the hot and sunny Tyrolean Alps, Georg Riedel found himself asked by a customer to create “the ultimate glass” for the “King of Grapes”– Cabernet Sauvignon – a glass which would become the inspiration for a new glassware collection, Riedel Winewings.

For Georg, the challenge was how to begin research for this new glass. It helped that he had long loved the specific wine for which he had been commissioned to design the glass. With passion and enthusiasm, and with a coffee in hand, Georg made a start. Sketching the old fashioned way, he aimed to create a new shape, something revolutionary and supremely functional, a shape never seen before which, while respecting the 2,000-year-old art of glass-blowing, would eschew the egg-shape bowl developed by Claus Riedel and challenge the perception of how a modern functional wine glass should be.

Slowly, a new shape emerged: A flat-bottomed glass, wide and reminiscent of the wing of an aircraft, complete with winglets. As a new idea formed, Georg spent more than a year experimenting, tasting, sampling, benchmarking and fine-tuning. By making changes to shape, size and rim diameter, through computer-aided design and many prototypes, what began as one glass for one grape varietal developed into seven different glasses to represent the most popular grape varietals.

Riedel Winewings was born and was about to take flight!

Why a flat bottom?

In his own words, Georg Riedel describes the evolution and ultimate functionality of Riedel Winewings: “We make our first impressions by eye when assessing our chosen wine in the glass, and then we smell before we ever taste. I chose a flat and stretched bottom, with a wing-like shape to increase the surface between wine and air, which increases the levels of evaporation and develops a greater intensity of aroma. When positioning one’s head to the glass, the nose is closer and is exposed to the wider surface of the wine. However, this alone would not fully deliver the optimal aroma of each grape variety and so, to capture the delicate layered aromas, it was necessary to curve the glass walls and to correctly calibrate the opening of each glass with its rim diameter.”

About Riedel Winewings

There are seven styles: three for red wines, three for white and one for Champagne or sparkling wines. This glass collection is designed personally by Georg Riedel. It pushing the boundaries of the conventional wine glass shape and is striking in its design and in the words of Georg Riedel is “inherently functional, helping the wines’ aromas and flavors take flight”.

As Georg Riedel says, as he launches his newest creation, “If your wine could choose a glass, it would be Riedel – and that glass would be Riedel Winewings!”

Steven Spurrier is returning to Napa for the Judgment of Napa

May 2020 Steven Spurrier and George Taber will return to Napa for the Judgment of Napa – a modern-day interpretation of the famed 1976 event with a focus on giving the public a chance to be part of the judgment. Full itinerary, video and ticket link here.

50 VIP guests paying $15,000 will have the opportunity to participate in the blind tasting curated by Masters of Wine Peter Marks and Matt Deller and sit side-by-side with the men behind the original event. 50 additional guests purchasing $1,500 tickets will be part of the reception, watching the tasting while enjoying other highly credible wines.

This special event is being put together by Angela Duerr of luxury concierge service Cultured Vine and will launch a series of one-of-a-kind experiences in Northern California wine country.

Chef Marco Pierre White launches “£7,000 Spring Gastronomy Experience’” in the Scottish Highlands

Tempestuous Chef Marco Pierre White has just launched a three-night food experience at Alladale Wilderness Reserve in the Scottish Highlands which will set you back £6,910. The ‘Spring Gastronomy Experience’ is being offered by Satopia Travel.

In its promotional material for the four-day culinary adventure, Satopia Travel dubs Pierre White “the Godfather of modern British cooking”.

The experience includes meals created by the outspoken chef, a tour around the Alladale Wilderness Reserve, and accommodation in a recently refurbished Victorian manor with Laura Ashley interiors.

White was the youngest ever chef to be awarded three Michelin stars, scooping his third at Restaurant Marco Pierre White at the Hyde Park Hotel in 1994 when he was just 33.

Since retiring from the kitchen, White has opened over 40 restaurants in the UK.

Russell Crowe is set to play Chef Marco Pierre White in a forthcoming biopic about the chef.  The actor has also written the script and will be producing the film.

Satopia Travel Website:

https://satopiatravel.com/

Alladale Wilderness Reserve Website:

https://alladale.com/

Michelin Introduces Sustainable Gastronomy Symbol

The Michelin Guide has unveiled a new green clover symbol in its France guide to indicate restaurants with “commendable environmental practices”.

First revealed at the launch of the Michelin Guide France 2020 on 27 January, the new icon has been allocated to over 50 sustainable restaurants.

Among them is three Michelin-starred Mirazur in Menton which has two hectares of “permaculture vegetable gardens” and also has a zero-waste policy.

The symbol can be given to chefs whose restaurants have been awarded the plate, bib gourmand or 1-3 stars.

Also given the accolade was Parisian Restaurant David Toutain, which collaborates with smallholdings and local craftsmen and matches its food orders with future bookings in order to minimize waste. In addition, Septime, also based in the French capital, was praised for its sustainable food sourcing and its practice of sending all bio-waste to a vermicomposting center to be recycled.

In 2019, the MICHELIN Guide handed out Sustainability Awards to recognize chefs across several destinations rated by the guide, including Angel Leon of three-MICHELIN-starred Aponiente in Spain, Enda McAvoy of one-starred Loam in Ireland, and Heidi Bjerkan of one-starred Credo in Norway.

Commenting on the launch, Gwendal Poullennec, international director of the Michelin Guides, said: “Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices.

“Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight.

“The ideas, methods, and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”

The practices and achievements of those restaurants given a sustainability icon will be promoted via the Michelin Guide’s platforms throughout the year.

The list can be found here:

https://guide.michelin.com/mo/en/macau-region/macau/article/news-and-views/michelin-new-sustainable-gastronomy-icon

French Super Chef Alain Ducasse Reduces Wine Prices to Discourage “Dry January”

Internationally famed French Chef Alain Ducasse declares war on the “Dry January” trend.  At the beginning of January, Chef Ducasse was “horrified” to see New York diners drinking iced tea at lunch and not wine. Shortly thereafter he launched an initiative to entice patrons of his restaurants to drink wine during the first month of the year, not less.

“I’ve noted that trend, but I don’t want to see or hear of it, I am opposed to it,” states Chef Ducasse and he further adds that he wants to “rid consumers of their inhibitions” with regards to drinking wine.

In November, the French government abandoned a campaign urging people to give up alcohol in January after the wine industry pushed president Emmanuel Macron to drop it.

“Dry January” began in the UK in 2013 and has since been adopted around the world. Last year one in five Americans participated in the initiative, giving up alcohol for the first month of the year.

Alain Ducasse has runs restaurants all over the world, including the three Michelin star Alain Ducasse at The Dorchester in London and Alain Ducasse au Plaza Athenée in Paris.

What are your thoughts on this ?