Wine Master Collection Guide

Dartington Crystal Torrington Devon EX38 7AN Englandt 01805 626262 f 01805 626263 e [email protected]

www.dartington.co.uk

discover the true taste

Winemaster

with Joe Wadsack

professional wine consultant

contents

An introduction with Joe WadsackWhat makes a good glassHow to tasteTaste – The basicsBuying, Storing & Serving

The CollectionWhite WineChardonnayBurgundyChampagneGrand CruShirazMerlotBordeauxChef’s TasterRoséWine CoolerCarafeBrandyPortSherryDessert WineWater GlassCaring for your crystalSolo wine tumblers

Tasting Notes

Joe’s enthusiasm for wine is truly infectious and his straight talkingstyle made him an ideal choice as the Dartington consultant forWine Master and other wine related glassware. He also has a greatpalate, this enabled him to become the youngest ever InternationalSenior Wine Judge at The Royal Melbourne Wine Show.

“Having talked to wine enthusiasts and tasted wines all over theworld I am very aware of how a well made glass can really bringthe aromas and tastes of wine alive. There are many alternativesout there but I feel that Wine Master offers everything I want in awine glass for my home. With enough variety to do the job, eachchosen shape has been tailored to enhance your drinking pleasure.A wine glass should be a thing of ultimate function, balanced andbeauty. The Wine Master range has all of these things, and I amdelighted to help explain what they do and how they work.”

Joe Wadsack won the coveted International Wineand Spirit Communicator of the Year Award in 2005.Having first studied wine making in Bordeaux, hespent several years working as a wine buyer andexpert consultant for several leading retail chainsbefore embarking on his own broadcasting andwriting career.

an introduction with joe wadsackWinemaster

To enhance your enjoyment and understanding of wine, Dartington Crystal createdThe Wine Master collection. Each individual glass is designed for a specific styleor variety of wine to enhance the tasting experience.

These benefits have been recognised and endorsed by Joe Wadsack – one oftoday’s leading professional wine tasters and presenters. We hope this bookletwill help you get the most from your glasses and the wine you enjoy in them.

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how to taste

LookPour the wine into the glass so that it is athird full and tilt it against a light backgroundso you can see the range of colours in thewine. Look at the rim of the liquid not themiddle. It should be clear and bright and notcloudy or hazy. The appearance of the winewill tell you about the likely flavour, weightand age. Wine from very sunny climates tendto have rich vibrant colours. As a wine ages,whites gather deeper golden hues which canalso indicate oaky or sweet flavours. Youngreds often have a purple tinge which darkensto brick red with age.

Swirl and SniffIt’s important to give the wine in the glassa good old swirl to help release its aroma.Then stick your nose into the glass close tothe liquid and take one or more good sniffs.

You should be hit by a range of amazingsmells a wine can have. Any unpleasantsmells usually means you’re not likely to enjoydrinking it. The nice aromas are good cluesto the flavours in the wine. Remembering thedifferent flavours and smells will help youcompare different wines.

SlurpNow you are ready to taste. Make sure youtake a decent slurp into your mouth – enoughto properly coat the tongue and all areas ofthe mouth. Swirl and “chew” the liquid aroundyour mouth and then suck some air throughthe wine before you swallow it. This sippingand slurping ensures the wine’s flavoursreach all the various taste sensors in themouth.While this is all going on, think aboutthe taste and textures you are picking up.Then you can make the final decision – didyou like it or not?

Wine is part of everyday life.Get bogged down in theso-called mystique and you’llprobably miss the point. Its upto you what you think of a wine - no one is “right” or “wrong”in deciding what a wine tasteslike. Take a little time to payattention to what you’re tastingand I will guarantee you willenjoy your wine more.

A fine smooth rim – letsthe wine flow easily onto thelips and tongue to enhancetasting experience.

Bowl shapes specificallydesigned (for shape,proportions and capacity)that work in harmony withthe characterstics of thestyle of wine that the glassis matched to.

Tall elegant stems allowthe glass to be held withoutwarming or obscuringthe liquid.

Discovering the true flavour and character of any wine starts with a good glass.Experts agree that Wine Master glasses have everything it takes to deliver the best tasting experience!

what makes a good wine glass?

Balance – the subtlecombination of foot,stem and bowl thatalways feels good tohandle with differingamounts of wine.

Fine pure crystal – allowsthe wines true colour andcondition to be clearlyseen and appreciated.

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AcidityA natural part of any grape juice; the acids inred wine provide “bite” and give whites theirtangy freshness. There are dozens of differentkinds of acids and their resulting tastesensations. The sensors that detect acids areat the side of the tongue. A lack of acidity canmake a wine too soft or “flabby.”

SweetnessWhere there is fruit there is always sugar.Sweeter fruit flavours are detected on the tipof the tongue and, just like acids, there are lotsof them. Fruit flavours are often used indescribing how a wine tastes – lemon,gooseberry or apples in whites; blackcurrantand blackberry for reds. The balance of fruitand acidity is the backbone to a wine’s structureand taste.

AlcoholThe degree to which the sugar has beenconverted to alcohol during the wine makingwill affect the level of alcohol present. Alcoholinfluences the aromas and flavours detectedand is usually linked to the richness or “power”that a wine has.

Other FlavoursWhile acid, fruit and alcohol are distinct flavours,there are many other sensations from the wineand it’s production process. Bitter tannins fromthe grape skins and stems, or the oak barrelsused in storing are just some of the factors thatcan add elements of flavour.

taste – the basics

Wine is a very simple and natural product. Althoughthe taste characteristics of wine can be very variedand complex, the basic elements that make a winetaste “how it tastes” are the same. The only thing thatvaries is the balance of these elements due to differentgrapes, growing regions and production methods.

BuyingFirstly, you should make sure that the bottle is in good conditionand, where possible, that it has been stored in reasonablecondition prior to your purchase. It shouldn’t have any signs ofleakage around the neck, nor should the wine level fall below thecapsule when the bottle is placed upright. Dented screwcapsare to be avoided too. If you are buying the wine to keep for areasonable amount of time (more than a year), then ask if thereis any of the wine stored elsewhere, where the wine hasn’t beensubjected to bright lights and temperature variation. These twothings along with vibration and very low humidity cause the mostdamage to wine in storage.

StoringIf you have checked that the wine is in good condition, thenensure that it continues to be kept in the correct environment.Do NOT put it in a rack in the kitchen. This is the worst possibleplace for wine storage. Extremes of temperature, noise, humidity,and light variation all happen in the kitchen on a daily basis. Theclichéd cupboard under the stairs is actually the next best placeto a proper cellar, as long as it is radiator free and the wine isout of the light.

ServingWhite wine is often served too cold. With the exception of dessertwine and fizz, white wine should be served at a temperatureslightly warmer than a typical refridgerator. I remove the winefrom the fridge where it should have been placed at least a fewhours before. I then remove the closure and leave it on the sidefor 5 minutes. This seems to help the aroma of the wine.

For red wines, it pays to own a decent carafe or decanter. Mostwines will benefit from being aired in one for between 5 minutesand half an hour, depending on how young and intense the wineis. Few wines throw a sediment these days unless the wine hassignificant age, like a port for example. It is essential to have adecanter for those occasions too. Merely pulling the cork froma wine and “letting it breathe” is not enough. In fact wine breathesbetter if poured into the glass ten minutes before drinking, if adecanter is not available.

I decant youthful top end oaked whites too. There is no reasonwhy whites shouldn’t benefit from decanting as much as reds.Red wines should be served one or two degrees cooler than thetemperature of the room. Red wine that is too warm is possiblythe biggest wine sin of all.

buying, storing & serving

In order to maximiseyour enjoyment of winedrinking, it’s worthlearning a few importanttips to ensure that thewine arrives in the glassin top condition.

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chardonnay

The perfect glass from which to enjoythe world’s most popular grape variety.In truth, it works particularly well on allrich, creamy whites that have had somebarrel fermentation or oak treatment

Although New World Chardonnay is byfar and away the most popular exampleof this style, many other commonlyoaked varieties would benefit from beingserved in this wonderful glass.

Tasting is improved through its shorterbowl shape. By reducing the distanceof the drinker’s nose to the liquid, whilestill having sufficient volume for thewine’s vapours to mingle, it helpsintegrate all the wine’s fruity aromaswith the spicy characters of the oak.

The wide lip also gives the impressionof softening the wine, reducing its acidiccharacters. Other successful matcheswith this glass include Viognier, Semillon,Gewürztraminer and Rhône-styledwhite wines.

An all-purpose white wine glassdesigned to accentuate the elegantfocused aromas, and fresh incisiveflavours of crisp unoaked white wines.

Grape varieties that work particularlywell in this glass are Sauvignon Blanc,Riesling, in both its dry and sweet forms,and other cool climate whites, such asSoave or Pinot Grigio.

The tall bowl helps to accentuate thelighter, more fruity and floral aromas,while the elegantly curved lip heightensthe perception of acidity and freshnessin the wine.

white wine

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Height Capacity215mm 35cl


burgundy

The Burgundy glass, for those loversof this style, is a most important glassto own.

Drinking great Pinot Noir from anywherein the world out of an unsuitable glasswill result in missing out on many of themore subtle aromatic nuances andtextural pleasures of this truly great winestyle. The large, wide bowl is essentialto allow the complex aromas of thewine to harmonise.

A wide lip also helps to rein in thetypically high acidity and to accentuatethe creamy texture of the wine. Italianred wine lovers will need this glass too,if the great reds of Piemonte, namelyBarolo and Barbaresco, rate high onthe list. Nebbiolo, the grape varietyresponsible for these great red wines,is similar in many ways to Pinot Noirand hence needs a similar glass.

champagne

Champagne and sparkling wines varygreatly in style. Therefore, thecommunication of the sensory qualitiesneeds to be as neutral as possible sothat the glass does not favour one styleof champagne over another.

This classic flute is modelled on anelongated professional tasting glass,so that it displays all of the wines facetsto the full. The fine crystal bowl showsoff the visual fireworks that a glass ofchampagne provides, and a narrow liphelps keep the thread of bubbles flowing.

A long slender stem makes this perfectlybalanced glass a delight to hold andkeeps warm hands well away fromthe wine.

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shiraz

Designed specifically to enhance thesensory qualities of the world’s mostpopular red grape variety, the Shiraz glassis a pleasure to use.

Shiraz, or Syrah as it is also known, hasqualities that do not vary, irrespective ofwhere it is grown. Whether a humble coolclimate Syrah from South of France or asought-after blockbuster Shiraz from theMcLaren Vale in Australia, they all sharesimilar traits. Namely, a pure fresh briarfruit quality which is accentuated by thetall bowl, and soft fruity texture that isenhanced by the narrower lip design.

By bringing the fruit forward in the wine,fine Syrah and Shiraz alike can be enjoyedslightly younger if served in this glass.Other wines that work well in this steminclude the fashionable Mourvédre variety,Malbec (the national variety of Argentina),and the often tough variety Pinotage fromSouth Africa.

The Grand Cru is designed with the finewine enthusiast in mind.

The extra large bowl and carefullyshaped lip were specifically createdto improve the characteristics of maturefine wines. Whether it is a classicclassed-growth Bordeaux or a fullymature Reserva Rioja, this stem allowsthe full complexity of the wine to sing.The flared lip delivers the wine to thesides of the tongue, which promotesa gentle rounding of the often slightlyattenuated and lean finish of maturered wine.

The Grand Cru allows fine wine tobe enjoyed on its own, or with food.They are the true hi-fi of the wineglass world – articulating every nuanceof fine wine. A must have for loversof aged wine.

grand cru

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merlot

The Merlot glass was created to matchthe popularity of this widely grown grapevariety. The Merlot based wines ofCalifornia and Chile, and increasinglythe rest of the New World, are quitedifferent in structure to the classic Merlotdominant wines of France and Italy.

New World Merlot tends to be higherin alcohol, and lower in acidity than itsclassic European counterparts, andjustifies its own unique glass design.The bowl shape helps release the warmaromatic tones of the wine, while thesharply tapered lip increases theimpression of freshness and youth inthe wine, making the most of the acidityin the wine and improving its balance.

During tasting trials, we discovered thatthis glass works superbly with Iberianwines based on the Tempranillo grape,plus Southern Rhône reds made fromGrenache. So fans of Rioja orChâteauneuf du Pape will alsoappreciate using this glass.

bordeaux

Within the Wine Master collection theBordeaux glass is perhaps the hardestworking. It has to be able to enhance thequalities from a blend of many differentgrape varieties simultaneously.

In effect, this particular stem will work forany Cabernet Sauvignon of CabernetFranc dominant wine or blend; from thered wines of the Loire, to the CabernetShiraz of South Australia.

Cabernet has a degree of firmness andstructure that requires plenty of aeration,while providing one of the most hauntingand subtle aromas that the wine worldhas to offer. The moderately tall bowlfocuses the classic black fruit aromas ofCabernet, while the straight, wide rimhelps to soften the typically rigid tanninsof the variety.

Tuscan wines, such as Chianti andBrunello di Montalcino, also excel withthis glass. A very good all-round dinnerstem, and possibly the most versatile ofthe Wine Master range.

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chef’s taster

For the serious wine enthusiast, or, likeme, the tasting professional, there is astrong need for an extremely analyticalglass that shows all facets of all wines -‘warts and all’.

There are several reasons for this.Most importantly, before committing topurchasing several bottles of wine, agood tasting glass will give a frankappraisal of the wine, and will highlightany faults that the wine may have.

Secondly, if you are serious about learningwine you will need a set of tasting glassesthat most clearly demonstrate thedifferences between one wine andanother, to give you that all importantedge in blind wine tastings. It is this glass,the Wine Master Chef’s Taster thatconvinced me not only of the quality ofDartington Crystal, but the functionalperformance of the glasses. This is theonly tasting glass that I now use inanalytical assessments of both red andwhite wines submitted to me fromall over the world, every working day ofmy life.

rosé

The fastest growing category of winedrinker is the Rosé enthusiast.About time too! The worlds best Rosé’sare not only some of the finest wineswith or without food, but they also offersome of the most extraordinary valuefor money available today. The greatRosés of Southern France and NorthernSpain rarely cost much more than aregular bottle of branded AustralianShiraz.

The off dry Rosés of California and thedry but richly fruity Rosés of Australiawill also benefit from this cleverlydesigned glass. A slightly smaller bowlcapacity concentrates the subtleflavours but is still large enough to enjoyand swirl the wine to gain maximumaroma. The splayed lip also accentuatesthe rich mineral texture of France’s finestRosés, while intensifying the fruitcharacter of New World examples.As the latest introduction to thecollection I am sure it will be a successfuladdition to the Wine Master family.

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wine cooler

This generously proportioned winecooler is designed to surround the bottlewith ice and water to ensure wine iskept cool before and during theenjoyment of it.

The design incorporates two lips, whichmake for easy carrying and emptying.

Serving Tips

The best way to cool wine is to putthem in ice and water (for some reasonpeople often forget the water) for tenminutes. The cooler is a perfect vesselfor this. To warm them, tepid water willbe just as effective.

Avoid serving red wines too warm (atcentrally heated room temperature,some very classy wines can taste likealcoholic soup) and don’t over-chill drywhites; you’ll hide their flavour

carafe

This elegant yet simple carafe is designedto serve all types of wine from young toold. The dimple base helps aeration andprovides a useful handhold when pouring.Its’ bulbous profile allows a standard sizebottle of wine to breathe properly beforeserving, whilst the long crystal neckensures the wine is poured smoothly andcleanly into the glass.

Decanting

Almost any still wine will benefit fromdecanting. As a rule, the wines which aremost likely to benefit are young reds andolder, tougher wines. A young wine willimprove from the extra aeration fromdecanting, whilst any deposits in an olderwine will be eliminated.

Always decant wine one to four hoursprior to serving depending on its originand age. First remove the capsule andwipe the neck with a cloth, then removethe cork and wipe again with a cloth.Finally pour the wine into the carafe.

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Height215mm


port

The Port glass brings alive the complexplummy-spicy flavours of Vintage andTawny Ports. Both bottle aged Vintageport and wood-aged Tawny varietiesexhibit intensely rich but subtly differentflavours.

While it is usual to serve port in smallerglasses, this Wine Master stem allowsa generous amount to be poured andthen for the wine to be properly nosedand appreciated.

Tannic Vintage Port will benefit frombeing served rather warmer than Tawny,which has lost its tannin during the longperiod spent in the barrel. Any port thatis well aged will have thrown a heavysediment. It is important therefore todecant them carefully before serving.Unfortunately once opened port rarelykeeps. To enjoy it at it’s best your portshould be finished up within two orthree weeks.

brandy

The deep bowl and flat base of thisclassic glass enables the spirit to beswirled and warmed in the hands torelease its bouquet and brings alive thecomplex aromas and flavours of allkinds of brandy from fine old Cognacto Armagnac, Marc de Bourgogne andCalvados, not to mention the brandiesproduced outside France in thecountries ranging from Spain toAustralia. It will also bring out the bestin a fine malt whisky if one is served asan alternative to brandy at the end ofa meal.

There is a tradition whereby the measureof brandy is judged by pouring the spiritinto the glass while it is laying on itsside. When the liquid reaches the rim,the measure is deemed sufficientlygenerous. The generosity of this glassis such that many hosts may prefer topour rather less or better still, allow theirguests to serve themselves.

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sherry

Sherry is only truly made in Andaluciain Southern Spain and there is a widevariety to explore.

This generous modern, yet classic glassis conceived to compliment the widerange of flavours to be found in dry anddrier fortified wine. Recalling thetraditional Copita glass used in Jerez,it will bring out the refreshingly savouryflavour of Fino sherry, the salty tang ofManzanilla and the nutty, raisinycharacter of old Amontillado and dryOloroso. Similarly, it will be ideal for asteely dry Sercial Madeira or the slightlysofter, more lime-and-orange-peel-tasteof Verdelho.

The pale styles, both dry and sweet arebest served lightly chilled. Once openedmost sherry will not keep more than aweek or two, so if you are unable tofinish a full bottle in a fortnight, try tobuy a half.

dessert wine

The Dessert Wine glass has beendesigned to release the complex intensityand luscious flavours of wines such asSauternes and Barsac, Vouvray Moelleuxfrom the Loire; Auslese, Beerenausleseand Trockenbeerenauslese wines fromGermany and the intense late harvestand ice wines from Austria and Canada.

Dessert wines, as their name suggests,are more usually served at the end of ameal, but there is no reason to behidebound by this convention.Sauternes, for example is traditionallyenjoyed in France both with Foie Grasand with Roquefort cheese. Elsewhere,it – and other similar late harvest wines– are similarly delicious with any bluecheese, from Gorgonzola to Stilton.Dessert wines are also delicious sippedby themselves as an aperitif or insteadof a liqueur. When serving them withdessert, bear in mind that the fruitiestwines – the Rieslings and the Muscatswill go best with fruit based dishes, whilecreamier puddings will particularly suitthe less overtly fruity style of Sauternesand Vouvray.

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water glass

Like wine, water deserves to be drunkfrom a glass fit for the purpose. Fine crystalenhances the purity and clarity of still orsparkling water, and the classic lines ofthis footed glass look good too.

Water is a useful cleanser of the palatewhen wine tasting, and is a refreshingcompliment to wine with a meal. So withan appreciation of wine comes a naturalappreciation of water!

A French connoisseur once defined thedifference between the two liquids bysaying that water was what he drank whenhe didn’t want to be distracted by flavour.

• Wash crystal using warm water and a softcloth. Rinse with clear warm water.

• Dry with a soft cloth holding glasses by the bowl. Avoid twisting stems during washing and drying.

• Stand or store stemware right side up to avoid damage to rims.

• For dishwasher cleaning use a low temperature cycle and a quality brandof detergent.

caring for your crystal

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ShirazHeight Capacity135mm 54cl


BrandyHeight Capacity225mm 75cl

Carafe Water GlassesSet of 4 colours


amethyst blueturquoise green

Solo Wine Tumblers have been designed in a range of shapes to meet most wine drinker’s needs.These classic shapes can be matched to their namesake style or variety but are suited to many otherwines that share similar characteristics.The convenience of Solo tumblers is completed with a handy size carafe that works for wine or canbe used for water. As a finishing touch to the table, there is a set of water glasses in four cool colours.Solo glasses not only work for wine, they make a really practical choice.

White WineHeight Capacity110mm 40cl

BurgundyHeight Capacity120mm 67cl

ChardonnayHeight Capacity90mm 50cl

solo wine tumblers

Can a glass without a stem still be goodfor wine? Well if the glass is carefullydesigned and well made then why not?Tumblers have always been a practicaland popular choice for drinking and byshaping them to complement ourfavourite wines, Dartington now offersa new and original tasting experience.

The shape and proportion of the glassbowl is the main element that enhancesany tasting. Solo wine tumblers use thesame classic bowl shapes as WineMaster, but exchange the elegance ofa foot and stem, for the practicality andversatility of tumblers.

The special concave “bump” in the baseof Solo tumblers even lets the glass sitin the hand for swirling and tastingwithout over-warming. They easily fitinto the dishwasher and take up lessroom on the table or in the cupboard.So for an informal but serious way toenjoy your wine I think Solo tumblershave a great deal to offer.

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tasting notes

Name & Vintage Appearance Nose Palate

tasting notes


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tasting notes


Spain Montorcier Cambra C/La Granja 4 Pol Industrial AlcobendasMadrid Spain t: 0034 916 610 818

Italy Michielotto Spa Viacisal Frazione S Antonio46047 Porto Mantova Italy t: 0039 0376 398 187

Canada Northdale Trading 55E Beaver Creek Road RichmondHill Ontario L4B 1E8 Canada t: 001 905 731 9535

Russia Genlex 28 Korp 1 Narodnago Opolchenia StreetMoscow Russia 123432 t: 007 095 925 9093

Australia Whitehill Silver & Plate Co. Pty Ltd108-112 Dawson Street Brunswick Victoria 3056Australia t: 0061 39381 2777

Hong Kong The Gidumal Organisation Unit G –J S/F Block 2Kwai Tak Industrial Centre 15-33 Kwai Tak StreetKwai Chung NT H12 t: 00853 237 50005

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Documents

Wine Master Collection Guide