I am debating buying the Cru or 1885 and appreciate this board’s collective wisdom in glassware and Grassl!
For background: I picked up some Versatiles as my household glass (way too much grass breakage and I wanted something a little heavier duty, and will see how the Versatiles last). I am thinking it would be nice to have a second glass type and a higher end glass type to occassoinally put in the mix. The glasses will be drunk with a full range of reds: Pinot, Nebbiolo, Rhone, Bordeaux. I personally also like the profile of the 1885 more than the Cru (although next to the Versatile, the Cru will bring more contrast).
Can one go 1885 or Cru without much thought, or it it really the case the Cru is significantly better for Pinot/Nebbiolo and the 1885 is significantly better for Rhone/Bordeaux? Figure my drinking is a bit evenly spaced between all four red types over time, and I wouldn’t want to do a disservice to one or the other. Perhaps the Versatiles are better for one or the other, and that implies which I should get of the 1885 or Cru (i.e. put Bordeaux in the Versatile, and then go with the Cru for a finer point on Pinot/Nebbiolo)?
I really think that Burgundian varietals often show significantly better in a Burgundy glass (e.g., Cru) and bigger wines (e.g., Bordeaux, Napa/CA Cab and Syrahs, etc.) show better out of a Bordeaux glass (e.g., 1885) and worse out of a Burgundy glass.
I remembered reading somewhere that the Versatile was designed for Bordeaux tasting rooms, which would suggest the Versatile should be plenty of glass for Bordeaux/Rhone/Napa, and for a second ‘specialty’ glass maybe it makes sense to go Cru.
We started w /Cru and went 1855 for our big napa cabs, Cru for pinots / nebbiolo, and Versitile as daily / whites… If you can only have one, I’d pair Cru w/ the Versitile
I would simply get one of each. The 1855 is clearly better for syrah and bordeaux, the Cru better for burgundy. that being said, 95% of the time I simply use my reidel restaurant series burgundy glass for burg and my reidel bordeaux for syrah and bordeaux, mostly because in cleaning up, I have no worries. I haven’t really found universal glasses of much use.
Correct.
The Versatile is really a ‘utility infielder’ glass for us.
Spawned at the 2018 EP in Bordeaux as a glass that shows young, hard, Bordeaux wines at a low volumetric pour (we suggest tasting with a 1.5 ounce pour), the V is a sturdy but elegant mouth blown entry glass that is universal in design.
Put yourself in the shoes of a winery or restaurant seeking to upgrade your service. What is mass produced by machines May not suit your needs as a tool that is also elegant and functional. But a Vigneron glass (our high end) May also frankly be too fragile for fast table turns and quick handling.
Do you grab a Reidel restaurant series with a rolled lip? Not if you’re committed to a wine experience.
The purpose of the glass is to intersect elegance with durability.
I use the liberte for everything. It’s a great glass. I do have Cru and 1855 (a couple of each), but never think to use them when I reach in the cabinet.
I use the entire Grassl Lineup. Cru for Nebbiolo/Burgundy, 1855 for bordeaux blends, Mineralite for champagne, and Liberte for whites including riesling. But I agree exploration is part of the fun… use whatever glass you want. After reading the posts above, I’m going to try a burgundy in the Liberte.
I’ve been using these glasses since Berserkerday 2 years ago and they are among my favorite. Reasonably durable too. Other than an 1855 I broke last night, I’ve lost very few of these. I also use the travel case to take glasses to tastings, and it is great. Wish it could hold a bottle too, but you can’t have everything.
I have some 1855s and Libertes and find that with some wines, the nose gets kinda lost in the 1855 (unless you do a really big pour, which is often not optimal). I love the 1855 for highly aromatic reds but for most other wines I prefer the Liberte.
Liberté has become my hands down overall favorite glass. I use it for almost everything (Champagne, most every white and Sangiovese in particular.)
That said, i have found that the Cru really focuses the nose on the Barolos and Barbarescos that i drink with regularity. The vast majority of those being from the 2015 and 2016 vintages. I also reach almost exlusively for the Cru when drinking Burgundy.
I expected to like the 1855 best because I primarily drink Rhône and Bordeaux varietals, but I actually prefer the cru even for really full bodied wines. Both are great though.
