Get the most out of your Riedel varietal glasses with Maya’s Wine School

If you want to know which wine to put in which glass, and how to make the most of your tipple, Riedel has partnered with Swedish sommelier Maya Samuelsson to help. Find your perfect pairings with Maya’s Wine School.

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Austrian glass producer Riedel designs wine glasses to suit each grape variety, but how best to use the range? Maya Samuelsson has some tips for the most popular grape varieties: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Syrah/Shiraz and Cabernet/Merlot.

Read on to learn more about these grapes, how to serve them, and what foods to pair them with.

Riesling

What characterises Riesling is the high, crisp acidity, which makes the wine feel both fresh and lively. In terms of taste, Riesling offers aromas of citrus, lime and sometimes tropical fruits such as apricot and passion fruit. Riesling wines come in a variety of styles – from light, crisp, and dry to sweet, full-bodied, and even sparkling varieties. This variety makes Riesling a favorite among wine lovers, both new and more experienced.

The Riesling glass

Versatile Riesling offers everything from dry and crisp, to sweet and aromatic wines. It is a green grape that is strongly associated with Germany, where regions such as Mosel and Rheingau are known for their elegant Riesling wines. Both dry and sweet varieties with a fresh acidity are produced here. In addition to Germany, Riesling is also grown in Alsace, in France, and in parts of Austria, where the wines are generally somewhat fuller. Even in countries outside Europe, such as Australia, Riesling has become a bestseller on wine shelves.

To get the most out of your Riesling wine, it is important that you choose the right wine glass. Riesling has a high acidity and we want to find a bowl that helps to balance the acidity in the wine. A glass with a long bowl and a narrow opening is recommended here. The shape of the cup means that the wine is directed in a strong current, from the tip of the tongue and on past the cheeks, without spreading in the mouth. This makes the acidity feel less intense, since it is on the sides that we feel the most acidity.

Serving your Riesling

The serving temperature is also crucial to bring out the best sides of the wine. The optimal temperature for a Riesling wine is between eight and 10 degrees. It is a good idea to let the wine air out for a while before drinking it. Aeration gives the wine the opportunity to open up and develop its complex aromas and flavors, which in turn provides a more nuanced wine experience. When it comes to food, the key is to match the wine with the right acidity.

Riesling is an excellent choice for fish and seafood. But it also works well with dishes with acidic accompaniments or with a lot of fat, because the acidity in the wine refreshes and cuts through the fat. You can try combining a sweet-style Riesling with hot dishes, such as Asian food, where the sweetness balances out the spicy intensity.

Riesling recipe tip!

Would you like a recipe tip? Then you should try Øyvind Bøe Dalelv's delicious tataki – a Japanese appetizer with quick-fried salmon, crispy coleslaw and fresh ponzu sauce. The dish offers both heat and high acidity, which makes it extra compatible with a slightly sweeter Riesling.

Shop the Riedel Riesling glass.

Sauvignon Blanc

Sauvignon Blanc is one of our most beloved green wine grapes. The grape originates from the Loire Valley in France, where the best wines are produced in the Sancerre and Pouilly-Fumé districts.

The grape is also grown outside Europe and we find it mainly in slightly cooler climates. New Zealand is sometimes called Sauvignon Blanc's second home. Here they have adopted the grape as their own and the majority of the country's wines are made from Sauvignon Blanc.

Just like Riesling, Sauvignon Blanc is a grape with naturally high acidity. Sauvignon Blanc wines are usually dry, but the style differs slightly depending on the country of cultivation. What all wines have in common is a freshness combined with green, herbaceous tones. Common elements are lime, green apples, gooseberries, elderberries, grass and nettles.

The Sauvignon Blanc glass

Most white wines do well in small and relatively narrow glass bowls – and Sauvignon Blanc is no exception. A glass with a small opening helps to soften the sharpest acid in the wine. The shape of the bowl means that the wine passes past the sides when you drink, where the acid is felt the most. The wine should also be drunk relatively cool and a smaller bowl retains the cold better than a larger one.

Do you have an aged Sauvignon Blanc in the bottle? Then you should choose a wide glass bowl. This is because the aging gives the wine a fuller and more aromatic character, which needs both air and heat to bloom.

Serving your Sauvignon Blanc

When it comes to serving temperature, eight to 10 degrees is just right for Sauvignon Blanc, or a few degrees warmer if it has been aged in barrels. If you have time, it is a good idea to let the wine air out in a carafe before drinking it – preferably for up to an hour. The wine develops a lot when it comes into contact with oxygen.

If you want to match Sauvignon Blanc with a good dish, remember that it is the acidity that speaks in this wine. It often works well with sauces and side dishes with a lot of fat, as the acidity cuts through the fat and lightens the palate. Sauvignon Blanc is also a suitable companion for oysters, shellfish and many fish dishes. Just remember to avoid the most rustic plates. Combined with heavy food, the wine will be overpowered.

Sauvignon Blanc recipe tip!

A perfect dish for Sauvignon Blanc is Stefan Karlsson's grilled lobster. The dish has many elements that rhyme with the wine, such as shellfish, cream, white wine, herbs and lemon oil. One tip is to have the same wine in the sauce as in the glasses, to tie the flavors together and thus maximise the food and wine experience.

Shop the Riedel Sauvignon Blanc glass.

Chardonnay

Do you love oaked Chardonnay? Then you've come to the right place. Chardonnay is one of the world's most famous green wine grapes. Originally from Burgundy in France, Chardonnay is now grown all over the world. The grape thrives in most climates and usually yields good crops.

It is a versatile wine grape – climate, cultivation and production have a great influence on how the wine will taste. We find Chardonnay in both sparkling Champagne and crisp Chablis wines, but the grape is mainly associated with barrel-aged white wine. When Chardonnay is aged in oak barrels, the wine takes on a golden colour and a fantastic wooded character.

Oaked Chardonnay is a white wine that suits the red wine lover. It is full bodied and powerful, often with a slightly buttery mouthfeel. Typical aromas are tropical fruit, vanilla, nuts and caramel.

The Chardonnay glass

Most white wines thrive in straighter and relatively small glasses. But that's not the case with oaked chardonnay. This type of barrel-aged white wine does much better in a wider wine glass. The shape of the glass gives the wine more air, which in turn helps the aromas and generous oak barrel tones to come through. Do you usually serve barrel-aged Chardonnay in regular white wine glasses? Change, and do it right! The difference is enormous. When you serve the wine in a larger glass, where it has the chance to take over, you will experience a completely different intensity of aromas in the glass.

Serving your Chardonnay

Avoid serving your barrel-aged chardonnay too cold. When the wine is chilled, the aroma in the wine is dampened and there is a risk that it will fall flat. Dare to go up a few degrees when you have oaked, white wine in the glass. Somewhere between 10 and 12 degrees is usually what is needed to attract all the lovely aromas.

When it comes to food matching, keep in mind that the wine has a lot of flavour. Light fish and seafood dishes are a no-go here. Instead, go for a rustic fish stew. Or why not a dish with chicken, fish or duck? No matter what protein you choose to serve with the wine, make sure to have plenty of butter on the plate. Barrel character and butter are an extraordinary combo!

Chardonnay recipe tip!

A suitable recipe is Thomas Sjögren's cod loin. This dish has many components that play perfectly with oaked chardonnay, such as a hearty piece of fish, a creamy cauliflower crème and – most importantly – a delicious butter sauce. Here we have a match that will make your taste buds rejoice.

Shop the Riedel Chardonnay glass.

Pinot Noir

Pinot Noir is one of the most popular wine grapes. It is over 2,000 years old and originates in the Burgundy wine region, in France. The main producers are found in northern Burgundy, more specifically in the Côte d'Or.

Some of the world's most expensive wines are made from Pinot Noir. One reason for this is that the grape is considered difficult to grow. It does not thrive in all climates, but prefers it to be cool. It has a thin, delicate skin and often yields small quantities. Pinot Noir is sometimes called the ‘queen of grapes’.

Pinot Noir produces a light, red wine that is light and elegant in style. The wine has low harshness and fresh acidity. Typical aromas are red berries, such as strawberries and cherries, often combined with hints of herbs.

The Pinot Noir glass

When it comes to wine glasses, Pinot Noir is absolutely best served in a classic, round Burgundy glass. Many red wines benefit from being served in straighter-cut wine glasses, but not Pinot Noir. This type of elegant red wine needs space to come into its own. The large bowl of the Burgundy glass draws out all the lovely aromas, while the tapered opening concentrates the scent to the nose. The opening also directs the wine to the tip of your tongue when you drink, which enhances the fruity sweetness of the wine and makes it feel less acidic.

Serving your Pinot Noir

Remember that the temperature of the wine also affects your wine experience. We often make the mistake of serving white wines too cold and red wines too warm. A light, red wine like Pinot Noir thrives best at a temperature of 14 to 16 degrees. The wine also benefits from a little extra air. Feel free to pour it into a carafe an hour or so before serving, to bring out even more aroma in the wine.

If you want to match Pinot Noir with a delicious dish, there are many options to choose from. Pinot is not the best choice for a rustic meat dish, but for poultry, fish and much in between. Grilled cod loin? Sure! Duck dinner? Absolutely! Pinot Noir also goes well with many creamy dishes with, for example, chicken, mushrooms or pork.

Pinot Noir recipe tip!

Pinot Noir and duck are a magical combo! Try the wine with Thomas Sjögren's roasted duck breast. In addition to the fact that the wine is a perfect companion to the juicy meat, it also pairs perfectly with the fatty and acidic side dishes on the plate. Want to impress your diners? Here in Sweden, we have a weekend dinner called duga!

Shop the Riedel Pinot Noir glass.

Syrah/Shiraz

Do you like strong red wines? Then maybe Syrah or Shiraz is for you!

The Syrah/Shiraz glass

Which glass is best for wine? Many people probably associate red wine glasses with a classic, round Burgundy glass. But a rough, strong red wine does not fit in this type of wine glass. A round glass gives the wine the opportunity to spread all the way to the cheeks and since this is where we feel the roughness the most, the wine can easily get a harsh aftertaste. Syrah and Shiraz wines do better in a longer, straighter glass with a smaller opening. The shape of the glass means that the wine is directed directly to the tip of the tongue, which makes the roughness perceived as milder.

Serving your Syrah/Shiraz

A common, and unfortunately incorrect, rule is that red wine should be served at room temperature. If the wine is warmer than 20 degrees, the taste will be nauseating. The right temperature for a Syrah or Shiraz wine is around 16 to 18 degrees. The wine tastes best if you air it for a long time in a carafe before serving, so that it has the chance to open up.

When it comes to food, you should think about pairing Syrah and Shiraz with hearty dishes. Here we have a great match for grilled meat! The wine's generous fruit and smoky aromas mean that it pairs perfectly with many classic grilled dishes, even barbecue sauces that often have a hard-to-match sweetness.

Syrah/Shiraz recipe tip!

The wine will of course be a hit at your barbecue, but keep in mind that it also goes well with dishes with grilled side dishes. Why not try Jens Dolk's delicious pizza recipe? Topped with grilled flank steak and tasty parmesan cheese, it requires a wine with power. Here, a Shiraz or Syrah can cut through the heaviness and lighten the flavour profile.

Shop the Riedel Syrah/Shiraz glass.

Cabernet/Merlot

Two grapes in one bottle! As you probably know, red wines are made from the juice of blue grapes. Sometimes all the juice is from the same grape variety, but not always. Cabernet Sauvignon is an example of a popular blue wine grape that likes to share a bottle with other grapes. Originally, the grape comes from Bordeaux in France, where it is blended with other blue varieties, such as Cabernet Franc, Merlot, Malbec and Petit Verdot. Both in and outside of France, a red wine that consists of a mixture of these grapes is called a Bordeaux blend.

Perhaps the most classic combination is Cabernet Sauvignon and Merlot. These are two grapes that complement each other well. In addition to hints of blackcurrant, Cabernet Sauvignon is characterised by a distinct roughness. The harshness, or tannins as they are called in wine parlance, comes from the grape's thick skin and gives a drying sensation in the mouth when you drink. The Merlot grape instead produces a softer wine with a more prominent fruit flavour. So what happens when the grapes are blended? We get a powerful and structured wine that is very fruity and flavourful.

The Cabernet/Merlot glass

When it comes to glasses, powerful Cabernet and Merlot blends require a generous wine glass. The glass should be large and tall, rather than round in shape. A round glass highlights the aromas and allows the wine to spread to the cheeks, where we feel the tannins the most. In this case, we do not want to enhance either the aroma or the tannins as a Cabernet and Merlot blend already has a lot of both. A straighter wine glass, which concentrates the aroma and directs the wine past the cheeks, is therefore a better choice for the wine.

Serving your Cabernet/Merlot

Cabernet and Merlot wines benefit from being served at a higher temperature, as it makes the wine feel less astringent. It should not be as warm as room temperature, but preferably around 16 to 18 degrees. The wine also does well if it is aerated for a long time in a carafe before serving, so that it has the chance to open up before you pour it.

On the plate, you should serve something that matches the rigidity of the wine. A lighter lunch is out of the question. No, here you should think red meat, rich flavours and creamy accompaniments. Then you are home!

Cabernet/Merlot recipe tip!

A nice recipe tip is Louise Johansson's game stew. The stew is flavoured with everything from chanterelles to juniper berries, thyme, blue cheese and port wine. The whole dish breathes wonderful autumn flavours and of course the wine should be of the same calibre. A juicy Cabernet and Merlot wine with lots of ripe fruit will give the stew a nice lift.

Shop the Riedel Cabernet/Merlot glass.

Learn more from Maya’s Wine School.