Wine Star
- 1. HARMONY 53 THE ULTIMATE TASTING GLASS
- 2. HARMONY 53 STUDY RESULTS The shape of HARMONY 53 intensifies above all, the aroma diversity This enables even light aromas to be detected A gain in subtle aromas, especially in wines with a distinctive, full aroma, intensifies the aroma experience Sharpness in top notes is noticeably reduced Intensive aromas are, however, satisfactorily maintained within the overall aroma spectrum, the varietal remains distinguishable The perceived well-balanced, overall impression of aroma diversity makes HARMONY 53 an ideal tasting glass The HARMONY stemmed-glass series was conceived for day-to-day use in top-flight restaurants and bars
- 3. HARMONY 53 STUDY RESULTS In HARMONY 53 full-bodied white and red wines as well as wines with less pronounced aroma benefit from being swirled in a slightly tilted glass The wine can release further aromas through the correlation to the volume and the angled mouth of the glass during swirling The relatively short, narrow body of the glass facilitates a quicker aroma volatilization, thus heightening the aroma density HARMONY 53 is also recommended for fruity wines: in this glass, young, very fruity reds are perceived as being denser. The aroma spectrum density of white wines such as Riesling, Weissburgunder/ Pinot Blanc and Grüner Veltliner, or aroma-intensive varieties like Scheurebe and Muscat is enhanced.
- 4. HARMONY 53 – THE STUDY Sensory analysis expert Originator of the Sensory Wine Picture Sensory Colour Analysis IHK-certified lecturer at the German Wine and Sommelier School Sommelier trainer at the Swiss College for Sommeliers and Wine Connoisseurs (SFS) Quality Manager for “food & wine” magazine Aroma communication expert and accomplished winegrower Management of the Study: Martin Darting Sensorik International, Wachenheim
- 5. HARMONY 53 – THE STUDY Fourteen wines representing a variety of vinification methods were empirically tested in regard to aroma diversity (aroma density) and overall aroma intensity by oenologists, wine connoisseurs, sommeliers and gastronomes in six blind tastings. All of the glasses were covered and the tasters could not distinguish them. All tastings were conducted simultaneously and all test persons were given the same introduction for the tastings. Further tastings with forty-two international wine tasters were also carried out; their conclusions confirmed the overall tendencies of the glass, and highly recommended it as tasting glass Test description