I got two for me, two for my brother and his wife, one for my daughter and one for a friend. 
Were you able to purchase the Sophienwald in the U.S., and if so, may I ask where?
Anyone use the GGG for red burgundy or barolo? Reading elsewhere that some prefer using the GGG for pretty much everything but red burgundy/barolo.
I’m curious – is the stem molded? I.e., can you feel the seam were the molds met? That’s my pet peeve in machine-made stemware.
No expert but I recall the video of Gabriel taking about his glass on his website, referred to the glass as one piece / and thus more sturdy. It’s a short YouTube video so you can see for yourself.
Really dumb question: For those using the dishwasher’s upper rack, aren’t the stems too tall to stand up? If you lay them down, doesn’t that leave water pooled inside the bowl?
My Maytag has an adjustable top rack and GGGs fit just fine with the rack at its lowest setting, while still leaving enough clearance for the plates on the bottom rack.
So you hang the glasses down from the top rack, without much of anything on the bottom rack?
No, sorry, I put them bowl down on the top rack. I mentioned the clearance for the bottom rack because with some dishwashers when one lowers the top rack, it puts it too close to the bottom rack to be able to put much in the bottom rack.
I think this may be the glass available for sale in the U.S. http://www.theperfect.glass/
I got some directly from Compline in Napa as they sell them near the front of the store. It’s the cheapest I’ve seen them anywhere, including online.
I’m amazed how many of you use the dishwasher for your nice glasses. Of course, we have very hard water in Indiana so my glasses would get stained/cloudy (like my non-wine glasses do) if I put them in the dishwasher repeatedly. Regardless, I’ve been using Gabriel Glass, both gold and standard for five years, washing them all by hand each time. I’ve broken one via washing, one via drying, and one that was knocked over during a dinner party.
I think this may be the glass available for sale in the U.S. > http://www.theperfect.glass/
I know the Sophienwald US distribution folks, Ginger and Simon. They’re lovely people and they have a hell of a nice glass. I’ve held them and own some. If you like the look, the glass won’t disappoint on the performance. Buy with confidence. I do NOT represent them nor sell their products but think very highly of the people and the glass.
We have hard water here, but our dishwasher (Miele) has a built-in water softener. Our GGGs go in the dishwasher every time we use them, and they come out great. We’ve never broken one.
The last time I broke a wine glass, it was a Riedel Champagne flute (yeah, yeah…) that I almost threw onto our tile floor when I stumbled while carrying it. Little pieces of glass everywhere… There are probably still some pieces we haven’t found yet.
I worked in a wine bar and retail shop when in law school during summer evenings as a second job. Way, way more glasses were broken hand washing or even hand drying than in the dishwasher. Riedel stems. The torque of washing around a rim is more than anything they see in a dishwasher. They break in a dishwasher only if they’re put in strangely or are next to something like a fork top that whacks the glass, causing a shatter.
Now water-stains are a whole different beast. That sucks. Been there done that in San Antonio and it’s no fun.
PSA of a future PSA:
I exchanged emails with www.theperfect.glass folks (the ones selling the Sophienwald line in US) and they will be launching a special offer on November 26th, with a little extra for WineBeserkers (e.g., including allowing mix/match glasses). Will post a new PSA in Winetalk on ~11/26 once they allow me to. They informed me these are the hand blown glasses that have “SW” on the base, versus the machine made ones that have the full name on the base. They plan to start selling the machine mades next year. I have no affiliation, am not saying these are the best glasses for anyone (or me), and all orders will go through them.
Thanks for doing so. Will be on the lookout!
Yes, I use ggg or Zalto universal (depending on my mood) for everything.
I recently purchased the machined GG (fairly certain it is the same shape and volume as the GGG) and for my preference, the bowl is a bit small. It holds only 16oz and I have found that I like something in the low 20s. The GG is light weight for feeling rather sturdy, and a muy sexy shape… but I’m looking for a bigger glass. Don’t bum rush the place, but I just bought a 6pk with shipping of this stozle bdx glass for the price of 1 ggg. Its heavier to be sure but the size/shape trade-off is easly worth the >80% discount to a zalto as long as we’re discussing value.
I’ve been fascinated with this thread, and really interested in Jancis Robinson’s new wine glass. So I bought one and took it for a test drive against some of my favorites: Zalto Universal, Zalto Burgundy, and Riedel Sauternes Sommelier. Overall it’s held up reasonably well, and I think it’s an excellent universal glass. I’m settling on a trio of: Jancis Robinson’s 1 glass, Riedel Sauternes Sommelier (it’s kind of my thing), and Zalto Burgundy (for Nebbiolo and Burgundy).
I still need to try Jancis Robinson’s glass with champagne and some other wines…
Notes:
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2013 Alessandro e Gian Natale Fantino Barolo Bussia Cascina Dardi - Italy, Piedmont, Langhe, Barolo (11/29/2018)
Coravin 11/29/18. Comparing Jancis Robinson’s 1 glass with Zalto Burgundy. Light clear ruby; Zalto: High intensity aromatics, rose petal, red wild strawberries, JR: High intensity aromatics, red wild strawberries, rose petal, accentuates the fruit in a slightly sweeter way than the Zalto, and a bit more easily noticeable than the Zalto which required a bit of thought. With a bit of swirling, the Zalto gets to the same ease of aromatics, perhaps needs a bit more aeration to fill the larger headspace? On palate: JR: light bodied, prominent high tannins but smooth and approachable, plenty of red fruits throughout; medium-long finish. Zalto: no different.
Overall thought I was going to clearly love the Zalto Burgundy for Barolo, but I kept switching preferences throughout. JR was easier to appreciate on the nose immediately at first, but the Zalto picked up with some swirling and then matched and exceeded the Jancis Robinson. Edge to the Zalto, but respectable showing for the Jancis Robinson and I do think JR would make a reasonable all-in-one glass for almost all wines.
As for the wine, showy aromatics, approachable tannins, and plenty of juicy fruit makes for an irresistible wine, especially for its price ($40). Classic, balanced, showing well now and likely with a lot of evolution ahead. Even just based on tonight’s experience, I’m happy I opened the bottle. 93++ (93 pts.)
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1986 J. Ricard Château de la Chartreuse - France, Bordeaux, Sauternais, Sauternes (11/29/2018)
From 375. Cork removed with the Durand. Burnished orange; medium-plus intensity, some remaining dried fruit, dried apricot, slight clean minerality; palate is medium bodied, pleasant fresh medium-plus acidity throughout, balanced medium sweetness that is never heavy, some dried peach and dried apricot; medium finish. For the price and the producer, this is an excellent example of mature sauternes, lacking only in additional complexity. No reason to wait on additional bottles, but also no reason to hurry. 89 (Riedel Sauternes Sommelier glass)
Jancis Robinson glass: A bit less crispness of aromas and intensity on the nose (maybe because the nose is further away than in the Riedel?); no real difference on the palate.
Not surprisingly, I’ve found a noticeable difference between the Riedel Sommelier and any other glass for Sauternes. It’s one of the few glasses that I finds makes a big difference, and the same is true here (though the JR is pretty good and may narrow the gap on the nose with a younger more aromatic wine). (89 pts.) -
2017 Castello di Verduno Verduno Pelaverga Basadone - Italy, Piedmont, Alba, Verduno Pelaverga (11/27/2018)
Comparison of Zalto Universal and Jancis Robinson glasses. JR slightly shorter (mostly because of a slightly shorter stem, bowl is about the same size) with more of a taper towards the top. Both: Color light garnet. JR: High intensity aromatics, strawberry fruit, slight minerality, slight spice, well integrated; palate is light bodied, fresh red fruit, medium-plus acidity, medium alcohol (14%), nice freshness; finish is medium-minus. A good representation of an interesting varietal. 87
Zalto: Medium-high intensity aromatics, slightly less focused and more deconstructed than JR, brings out the spice and minerality more than the fruit; palate is largely the same but also a bit less fruit than JR.
Overall the wine is more enjoyable in the Jancis Robinson with better integration, more fruit, and still plenty of freshness. The Zalto Universal is still superb, and may have an edge when analyzing wine as it seems to deconstruct the parts a bit more and emphasize more minerality (which is very consistent with my other experiences with Zalto Universal). (87 pts.)
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