Port vintages are declared individually by each producer, depending on the year.
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Port vintages are declared individually by each producer, depending on the year.
After a relatively short time in oak the port is transferred to age in bottles, whose labels indicate the year of its harvest. Due to its high levels of concentration, residual sugars and alcohol, vintage port is able to preserve its freshness and fruit over many decades.
This glass helps to bring out the classic aromas of vintage port: blackcurrant, pepper, truffles and smoky notes. These aromas can sometimes be masked by the pungency of port's high alcoholic content - an effect that the small, slender shape of the glass succeeds in avoiding.
All the luscious, fresh red fruit is brought to the fore, with acidity and tannins blending together in sweet harmony in the mouth. A pleasantly lingering aftertaste rounds off the delightful experience of drinking a good vintage port from this fine tuned instrument.
Recommended for: Vintage Port.
"Only" 2000 years have passed since the glass blowpipe was used in ancient Rome for the first time. This made it possible to blow glass into different shapes. At our factory in Kufstein our glassblowers still use this ancient mouth-blowing method with great care and precision to create the world-famous handcrafted Riedel glasses.
Raw material: quartz sand, lead oxide, sodium and potassium
Furnace containing liquid lead crystal, at a working temperature of 1100°C/2012F
First step to produce the bowl; glass bulb (gather) on hollow metal rod (blow-pipe)
Liquid glass pre-moulded in a shaping block
Prior to blowing into the mould
Mouth-blowing by using the blow-pipe
Blowing the bowl into shape by using a mold
Gatherer delivers liquid glass to chairman, liquid glass is cut and pulled by shears to form the stem
Bed-plate moulded by foot-board
Wooden tool used to fix footplate securely, preventing wobbling
For more information, please visit this products webpage.
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