Riedel, the world’s leading producer of premium wine glasses and decanters, has released 20 limited–edition ‘Cobra Verde’ decanters to Hong Kong. Priced at HK $ 8,880, only 555 handcrafted decanters are available worldwide.
Highly prized by collectors, this unique mouth-blown, handmade glassware doubles as an exclusive piece of art and is the first decanter in Riedel’s 250-year history made for magnum-sized wine bottles (1.5 litres).
Released in May, the ‘Cobra Verde’ decanter was commissioned to mark the 55th anniversary of the reopening of Riedel’s headquarters in Kufstein, Austria, post World War II. Each item is individually numbered and bears the reproduced signature of Claus J Riedel, the ninth-generation glassmaker who reopened the factory.
Riedel's approach to decanting is both functional and artistic. Distinguished by its serpentine-like curves and striking design, the ‘Cobra Verde’ decanter stands at 65cm and features a rippled ribbon of green-hued crystal that winds from the spout to the base. The snakelike shape and coiled base resembles a cobra’s majestic striking stance and produces a powerful double-decanting vacuum to accelerate the aeration process for significantly aged or cellared wines.
“Riedel is renowned for producing extraordinary decanters”, says Suresh Kanji, General Manager for Town House, sole distributors for Riedel in Hong Kong & Macau. “The ‘Cobra Verde’ is an adaptation of the popular ‘Eve’ decanter, designed by 11th-generation CEO Maximilian Riedel in 2008. Since Riedel only produces artistic, handmade pieces, each decanter is unique.”
Decanting wines has always been an integral part of wine drinking, as Christian Moueix (Man of the Year by Decanter Magazine in 2008) said: "I prefer to decant wines, both young and old. It is a sign of respect for old wines and a sign of confidence in young wines. Decanting old wines, just a few moments before they are served, helps to ensure that the wines' clarity and brilliance are not obscured by any deposit that may have developed over time. Decanting young wines several hours before they are served gives the wine a chance to bloom and attain a stage of development that normally requires years of aging."]]>