   10% discount on all stems & decanters Use code ZALTO10 Why do I love Zalto so much and most importantly, wholeheartedly recommend the collection? The short answer: Simply using the correct Zalto glassware elevates most wines to another level of satisfaction (as does decanting). How? For me – the ultra-thin rim provides close communication with the wine itself. I find thick rimmed glassware provides a barrier which my brain finds distracting. Of course, is it practical to house a large collection of glassware at home? Moreover, and the one-hundred-dollar question – does it make that much of a difference? Let’s not forget fashion, commerciality and celebs who can turn sales on like Victoria Falls. Take Sunday for example – Taylor Swift took over the limelight at Super Bowl 58. Just imagine if Ms Swift was televised drinking Shandy Bass from a Zalto Universal. Sales of both would certainly exceed supply. According to Kylie Minogue's wine distributor in Ireland, Barry & Fitzwilliam, since the company's launch in 2020, Kylie Minogue Wines has sold nine million bottles – equating to over 43 million glasses poured globally. Kylie is Australia’s answer to the glut of wine sitting in tank. Kylie 0% abv Sparkling Rosé sold more than 147,000 bottles in its first 12 weeks, according to Benchmark Drinks. According to Benchmark, it sold one bottle of the 0% abv drink every 10 seconds in the run-up to Christmas… One of my team member's daughter (aged 11) had never heard of Kylie as a singer… When Natalie tried to describe who she was she replied, ‘oh the wine lady!’ Quite the marketing triumph for Kylie's pink wine. Kylie, my dear, we are Aussie specialists and would love to represent you. Perhaps we could develop a range of own-label fine wines with you? Standish by Kylie Minogue… What d’you say? How about your own range of glassware as we have great connections? The instrument that receives the wines must look as pretty as the wine bottle and label itself. One brand drives another as does ideology. Take Champagne house, Krug (my favourite) as a fine example. At the time of going to press (2015) Krug Cellar Master, Eric Lebel, spends an inordinate amount of time making the winery’s flagship Grand Cuvee bottling each year. Yet, what pains him most is seeing all that hard work poured into a Champagne flute. Indeed, according to Lebel, “It's a crime to drink a beautiful champagne in a narrow, confining flute.” Equally, Olivier Krug, finds it heartbreaking when he sees images of people drinking his eponymous wine out of flutes. Krug admits, “When I see people enjoying Krug Grand Cuvee on Instagram I just cringe if they are using a flute because they are missing all of the beauty in the wine this way.” According to Lebel and Krug, the flute glass’s narrow opening restricts a significant amount of the taste experience. As Krug notes, “Drinking Krug from a flute is like listening to a concert with earplugs.” Indeed, you cannot swirl or truly smell the complexity and layering of Champagne in the tiny confines of a flute. You’ll most likely miss the rich, intense explosion of flavours in your Champagne, and you surely won’t taste the delicate notes of brioche, toast, and yuzu.” I have and will never serve Champagne in flutes, and for the very reasons given above. I say, ‘collect them all up and either make large chandeliers or melt them, as they are no use to anyone.’ Riedel is a huge name in glassware and their collection is enormous. Personally, this is where commerciality is the driver rather than authenticity. Before you send in hate mail – I previously used Riedel throughout my wine shop, restaurant, pop-up and at home. It’s practical on a large scale and continues to be used at most professional tastings. Equally, they produce an extensive collection of handmade glasses – the sommeliers range retailing around £110 per stem (double the cost of Zalto). Currently, they offer 103 different red wine glasses, 85 whites, 52 sparkling, 70 decanters and 107 cocktail glasses. Are these all necessary - really? From one extreme to another - Jancis Robinson MW launched her handblown collection (with tableware designer Richard Brendon) in June 2018, which consists of one wine glass, a glass for water, two decanters and for the poshest of us, a water carafe. Jancis does admit, “that a different glass for each different wine may increase potential pleasure by a few per cent." I do not agree with this view as my wine pleasure is enhanced enormously when I consider the correct glass (air and temperature are huge factors too). Commercially, Jancis required a different direction for her glassware collection, and small was the angle. "Just one glass for all wines makes perfect practical sense," declares Jancis whilst citing other downsides to housing a large collection. We received a sample of the wine glass as the potential of representing the range. However, and compared to Zalto, I found the glass too thick (relatively speaking) which diminished my connection to my wine. Of course, the entire point of the range is sturdiness, practicality and being dishwasher safe. Balance between them all was naturally required however, this was never going to work for me… The human component is by far the most important factor at Zalto and shown in each glass. Every part of the glass is made by hand with the help of the simplest tools, with a perfectly coordinated team of eight people dividing the various stages of work. With the exception of the bowl, which is blown into a mould, the glasses are created free hand using the trained eye of the glassblower. Only the best master glassmakers in the world can produce glasses of this quality and level of execution. This requires years of training and practice. The delicate, thin-walled production of lead-free crystal glass in combination with a decidedly slow cooling phase after glass blowing ensures its high elasticity. In conjunction with a meticulous final inspection, in which all the glasses that do not meet the guidelines are melted down and recycled, the effort that is necessary for the creation of those masterpieces that bear the Zalto logo becomes clear. It is important to understand that Zalto glasses have a tolerance in thickness as, and unlike machine made glassware, it is impossible to make the exact same glass each time. Accordingly, do expect to find some differences in stem thickness. I have yet to experience the bowl being obviously out of shape / size, but and despite their final inspection assurances, the odd, oddity does slip through the net.
I have the entire collection at home, which form part of an art collection rather than for practical usage (I hear you, Jancis). Burgundy, Bordeaux and Universal are my go-to stems as they cover most wines I enjoy throughout the year(s). I love the shape of their Champagne, white and sweet wine stems however, and if I am being honest, they rarely leave my glass cabinet. That said, and for the utmost in extravagance, I do like to serve my bottled beer in either my Champagne glass or white wine stem. The digestif is as exquisite and as delicate as a newborn baby, but I am yet to make use of mine… Universal stem: This is great for all sparkling / Champagne, Riesling, Albariño, Grüner Veltliner, Gewürztraminer, Chenin Blanc, Sémillon, Marsanne, Pinot Blanc, Roussanne, Grenache Blanc etc… however, and depending on the age of the wine and the experience I wish to capture, I often change over to the Bordeaux stem. You see, a smaller glass reduces the level of oxidation. Aromatics flow and develop however, perhaps, they are less aromatic than a wine served in a larger bowl (or not depending on the varietal). Of course, a larger bowl can lead to a wine oxidising too quickly (a no, no for mature wines or those with delicate varietals). Acidity feels ‘tighter’ in the Universal stem which is an important factor for freshness. Take a young Riesling as an example, which are often more delicate, floral and mineral driven… Exposing this to too much oxygen will undoubtedly affect the aromatics and providing less focus – it will feel ‘flat’. Moreover, and when serving sparkling wine, oxygen will certainly take the bubbles out of your bubbles and reason for the flute. But, and as previously explained, it’s an aromatic killer and reason why I serve small quantities in my Universal glass. Aromatics are lifted with the increased level of aeration (not too much, mind you) and I can swirl away and pontificate like Olly Smith on Saturday Kitchen. I love ‘texture’ which you will know from my tasting notes. The Universal stem can inhibit texture and particularly for Chardonnay, Sémillon, Marsanne, Pinot Blanc, Roussanne, Grenache Blanc etc and reason why I normally use my Bordeaux stemware. For me, texture sits on the same level as flavour (another subject for another day)… Bordeaux stem: The list of red grape varietals is exhaustive and many I have yet to experience. All Bordeaux varietals work a treat (Cabernet Sauvignon, Merlot, Cab / Franc, Malbec, Carménère, Petit Verdot). Equally, Rhône varietals too, which cover Syrah (Shiraz), Carignan, Grenache, Cinsault, Mourvèdre (Mataro), Petite Sirah and Counoise…. Zinfandel, Barbera, Nebbiolo and Sangiovese too. As I say, this is not a definitive guide… There is a ‘but’ to the above list and that’s down to the style of the wine, one’s mood and is the red better served slightly chilled. For example, Nero D’Avola which is a bright and easy drinking wine. It’s fab slightly chilled as are many Pinot Noirs and Gamays. In which case, serve in Zalto Universal glass to aid alfresco consumption and to keep the chill in… Burgundy stem: Pinot Noir, Gamay, Nebbiolo, Barbera and Chardonnay positively flourish in this stemware as do mature Bordeaux and many white, Rhône varietals (Viognier, Marsanne, Roussanne etc). The voluminous bowl and tapered rim allows for plenty of aeration without over oxidation. Of course, the bigger the bowl, the quicker the temperature will rise (be careful with your white wines). Aesthetically appealing and my go-to wine glass as so many of my wines seem to develop into beauties. Try serving the same red in the Bordeaux and Burgundy stemware and build-up a bank of knowledge – what is best for each wine. Additionally, what is best for your own taste, which and after all, is the most important factor. After 25-years of being in the wine industry, Zalto glassware is, by far, my preferred stemware. I have enjoyed sitting with customers and playing tricks on them - pouring the same wine into three, different stems and ask them to identify the wine. Additionally, what was their favourite. Resoundingly, and it rarely fails, most fail to recognise it’s the same wine and most preferred the wine served in the correct stem. To me, glassware shares the same level of importance as the wine itself. Serving a great wine from the wrong stem (or poor-quality stem) unequivocally diminishes the pleasure. Of course, sensory experiences are both complex and deeply engrained in the human psyche. The feel of a hand-blown glass is undoubtedly a beautiful and heightened sensory experience, one which conveys craftsmanship, art and reason why serving an ‘everyday’ bottle in the correct glassware simply elevates the experience. The investment in a collection of glassware is critical and will pay dividends… To conclude: 1. There are no rules, merely guidelines and suggestions. 2. Trial and error are key. Sit with a bottle of wine, two, different Zalto stems and see what works best for you. After all, it’s your palate that requires pleasing and not some wine commentator. Do consider the age of the wine… Like us all – we become delicate with each passing year. NEW Zalto Denk'Art Carafe 67 £130.00   Zalto Denk'Art Bordeaux Glass £52.00 Also available as a 6 pack Zalto Denk'Art Burgundy Glass £52.00 Also available as a 6 pack   Zalto Denk'Art Universal Glass £50.00 Also available as a 6 pack Zalto Denk'Art White Wine Glass £49.50 Also available as a 6 pack   Zalto Denk'Art Champagne Glass £49.50 Also available as a 6 pack Zalto Denk'Art Mystique Decanter £120.00   Zalto Denk'Art Axium Decanter £105.00 Back in the limelight   Following December's sell-out, we thought it prudent to restock the wines. Originally, our allocation of the 100-point Coleraine was exhausted with additional cases not available. Miraculously, 20 cases (of 3 x 75cl) were offered last week which we snapped-up. The new collection will be launched imminently, and perhaps reason for the emergence of last year’s offerings – we are certainly not complaining. Unquestionably, and regardless who you ask, Te Mata’s Coleraine is New Zealand’s greatest wine. Equally, this Bordeaux-style blend has carved out an illustrious reputation as one of the very best in the world. The 2020 vintage woke up much of Australia as Gary Walsh (The Wine Front) scored the wine 98+ “touch and go for 99 points” to quote. As global scores go, it’s certainly impressive yet others are more generous… As previously mentioned, the boys at The Wine Front are tough critics and high scores do not come with ease. Quite the opposite. One resourceful supporter noted only 49 wines received 98 points (and only 10 of these got the extra +). Gary highlighted the rarity with, “From about 55,000 or more. So that makes it 0.08% and 0.02% for the 98+.” How does the 2021 compare? “The 2020 is packed with tannin, texture, earthiness, and power, while the 2021 is brighter, a bit more frisky in acidity, with more leafy perfume. A little more flamboyant, but equal. It’s not a competition, more of a love in. The 2021 may well be the ‘better’ wine in time, though it’s kind of hard to tell, and may just come down to personal preference.” says, Gary Walsh Sam Kim awards 100-points (notes are below) and Erin Larkin awards a mightily impressive 98-points “The 2021 Coleraine is a superstar. It's the best I recall seeing on release in recent years, a total "pleasure-dome" situation. Tea tree, oyster shell, lavender, black tea and tobacco leaf burst from the glass. Seamless, polished tannins grace the palate. There is texturally more silk to the tannins here than the Awatea tasted beside this (another great wine, for what it's worth). There are notes of creamy red fruits, cassis and bramble, Asian five spice, black cherry and graphite/mineral skein. The persistence of flavor here is extraordinary; it's detailed and nuanced but insistent in the mouth. The tannins cup the fruit in the mouth. Winemaker Phil Brodie said there are no enzymes or added tannin; it's all from the vineyard. This is a blend of 56% Cabernet Sauvignon, 32% Merlot and 12% Cabernet Franc. 2021 was left in barrel a little longer than the 2020 to refine the tannins.” "This 2021 Coleraine is undeniably THE GOAT of New Zealand wine.” 100 Point - 2021 Coleraine56% Cabernet Sauvignon / 32% Merlot / 12% Cabernet Franc 100 Points - Sam Kim “The 2021 Coleraine exhibits a commanding presence and majestic poise. The bouquet reveals classic aromas of cassis, dark plum and violet with whispering nuances of cedar and cigar. There are hints of warm spices, compounding the pleasure upon inhalation. The palate is bold and graceful at once, enhanced by plush texture and multi-layered mouthfeel, beautifully framed by refreshing acidity and fine chalky tannins. Robust and substantial with a great line and length, which seem to go on to infinity. This youthful wine is already impossible to resist, but time will reward those who can wait. In sports, they often talk about ‘The Greatest of All Time’, or 'The GOAT'. This 2021 Coleraine is undeniably THE GOAT of New Zealand wine” £73.25 per bottle Only 30 bottles available Orders for three bottles will be packed in their original wooden case 3 x 75cl (OWC) - £175.00 Under Bond Only ten cases (3x75cl) available   99 Point - 2021 Bullnose SyrahSupporters of Shiraz / Syrah will adore Te Mata’s signature wine, Bullnose, which and very much in the mould of Coleraine has become not only one of New Zealand’s most awarded Syrahs, but it has also become a premium global example of the cool-climate art. The new release receives a glorious 99 Points from Sam Kim. “Expressing precision and purity, combined with brooding strength and complexity, this is spectacular and breathtaking. Immediately appealing with dark plum, sweet cherry, graphite, olive, spicy oak and floral aromas, it’s succulent and fleshy in the mouth delivering layers of seductive flavours backed by beautifully infused tannins. It’s mouthfilling and velvety with a prolonged engaging finish.” Syrah continues to remain a rarity in New Zealand with only 1% featuring in their vineyard plantings. Yet, Te Mata Estate have made Syrah a centrepiece of their offering with an ever-expanding portfolio of Syrah vineyards to go with their original Bridge Pā planting. Since these Northern Rhône clones first went into the fine red metal soils of Bridge Pā in 1990, Te Mata have added the mature Syrah vines at the nearby Hotspur and Ancestral vineyards. The goal obviously is to further develop Te Mata Estate’s much-awarded Bullnose Syrah. Part of Bullnose’s appeal, and certainly as a Master of Wine exam test subject, is due to technical prowess demonstrated by Te Mata Estate’s team over the years in developing Bullnose into such a world-beater. The early vineyards and Northern Rhône clones have been looked after carefully over many Hawke’s Bay sunny summers and cool nights. As experience with the site has grown, hundreds of small steps of refinement have been made in viticultural management over thirty years. New vines have been added, and new vineyards too. At the winery, there’s new sorting equipment, more small fermentation tanks, a high-tech red wine fermentation room, and advancements in the Syrah-specific Rhône oak programme for barrel-ageing. Moreover, and despite critical acclaim, Bullnose continues to offer incredible value. £38.50 per bottle Only 36 bottles available  2021 Awatea50% Cabernet Sauvignon / 36% Merlot / 14% Cabernet Franc Equally exciting, resoundingly impressive and one wine which places less of a burden on one’s wallet. Awatea is grown at Havelock North and in the Bullnose Vineyard, inland from Hastings. A blend of Cabernet Sauvignon, Merlot and Cabernet Franc, it is hand-harvested and matured for 15 to 18 months in French oak barriques (partly new). Compared to Coleraine, in its youth Awatea is more seductive, more perfumed and provides earlier accessibility however, the wine's heritage and qualities allow for graceful ageing (10+ years). 95+ Points - Gary Walsh, The Wine Front It’s that good… "Blackcurrant, raspberry and leaf, tobacco, and spicy perfume, pencil/cedar oak. Medium-bodied, tannin sits so nicely within the wine, fresh and long, with classic fragrance in with that. So ‘minerally’ and cool. Very long. Precision and definition mark it out as a wine of class and fine filigreed deliciousness. It’s just so good, energetic, stony and definitely worthy of cellaring. Superb." 97 Points - Sam Kim “Offering harmony and structure within an opulent framed of rich fruit and silky tannins, this is a gratifying red offering awesome value. The enticing bouquet shows blackcurrant, mulberry, tobacco and cedary oak characters with a delicate floral overtone. The palate displays amazing depth and persistency, wonderfully complemented by delectable fruit flavours with spicy nuances. Tannins are fine, mouth-coating and just right, making it structured and seamless at the same time.” £26.25 per bottle Only 35 bottles available  Browse our latest arrivals: Including a 100 Point Port and our favourite English Sparkling wine... |
