Glassware

A glass plays its part in how sharp a wine's acidity feels — and acidity is the defining trait of Saale-Unstrut wines. Two extremes, one problem. A glass that's too narrow concentrates it on the tip of the tongue, while one that's too wide lets it wash unchecked across the whole palate. Neither does a Pinot Blanc or Müller-Thurgau from here any favors.

A medium-sized, slightly oval glass that tapers gently toward the rim works best. The bowl gives the delicate apple and citrus aromas room to unfold — without it they barely develop — while the narrow opening holds them together instead of letting them dissipate instantly. A wide Burgundy glass, by contrast, amplifies the acidity until the wine feels shrill.

Serving temperature matters almost as much. Eight to ten degrees Celsius (46–50°F) is right for a dry Pinot Blanc, colder than most people expect, because at room temperature the very acidity a narrow glass is meant to tame comes surging forward instead. This surprises most people. Two hours in the fridge is enough; the freezer, on the other hand, numbs the aroma entirely.

Sparkling wine from Freyburg follows its own rule. A narrow, tall flute holds the carbonation far longer than any coupe glass, whose wide opening lets the bubbles fizzle out within minutes — one reason no serious sparkling wine cellar uses a coupe anymore. The difference is stark. In a flute, the bubbles rise as a fine chain along the rim of the glass, and that's exactly how you recognize a well-crafted sparkling wine.

As with any wine, the rule holds: never fill the glass to the brim. A Pinot Blanc glass should be filled to its widest point, a sparkling wine glass to no more than two-thirds, leaving room above for aroma and bubbles. Pour it to the brim, and all you end up tasting is acid and carbonation, with no aroma left at all.