Maximilian Riedel: The Gastro Experience in Denmark is Truly Unique
Maximilian Riedel. Photo: Riedel
When Maximilian Riedel visited Copenhagen for a masterclass, he reminded us that wine isn’t just about flavour, but feeling. Or as he puts it: "Your tongue is an extension of your fingertips. It’s all about sensation."
Maximilian Riedel in Copenhagen
He quoted a friend from Eleven Madison Park in New York:
"Make it nice—we are in the entertainment business."
It was a fitting start. As sommeliers and hospitality professionals, we’re not just serving; we’re creating memorable experiences.
Attending the RIEDEL Masterclass in Copenhagen at Axelsborg wasn’t just about learning—it was fun. Maximilian Riedel, the CEO of Riedel Crystal, led the session with a energy and jokes. He reminded us that we in the wine and restaurant world are also part of the entertainment business.
Riedel Veloce Series at Axelborg, Copenhagen. Photo: Ronja Bo Gustavsson
I’ve followed him on Instagram for a while now—he’s clearly into glassware, cars, and wine, but he also seems to have a genuine interest in gastronomy more broadly. Since he travels constantly and visits top restaurants around the world, I wanted to hear how he sees the Danish and Nordic gastro scene in general.
“Danish chefs have also been pioneers in promoting sustainable practices and utilizing local ingredients, making the gastronomical experience in Denmark truly unique.”
Riedel Veloce Series at Axelborg, Copenhagen. Photo: Ronja Bo Gustavsson
Maximilian on the Danish Gastro Experience
When I asked how he sees Danish food compared to places like France, Italy, or the US, he responed:
"The Nordic Cuisine is a movement that emphasizes fresh, seasonal, and locally sourced ingredients, often prepared with innovative techniques. Danish chefs have embraced this philosophy, creating dishes that highlight the natural flavors of the region."
He added:
"Danish chefs have also been pioneers in promoting sustainable practices and utilizing local ingredients, making the gastronomical experience in Denmark truly unique."
Then he broke it down further:
"France: French cuisine is renowned for its rich flavors, sophisticated techniques, and emphasis on high-quality ingredients. Danish gastronomy has been influenced by French cooking methods, incorporating techniques like flambéing and sautéing. However, Danish cuisine tends to focus more on simplicity and purity of flavors, rather than the elaborate preparations often seen in French dishes."
"Italy: Italian cuisine is celebrated for its regional diversity, fresh ingredients, and traditional recipes. While Danish cuisine shares the Italian emphasis on fresh, local produce, it diverges in its approach to flavors and presentation. Danish dishes often feature a minimalist aesthetic and innovative combinations, contrasting with the more rustic and hearty Italian fare."
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“The Solaris grape that you use a lot in the Nordic countries has a profile a lot like Riesling—both in aromas and acidity.”
When I asked about wine and glass pairings that feel especially Nordic, he said it’s something he’s increasingly curious about:
"I haven’t looked so much into Nordic wines, but it's in the top of my mind to look more into it in the future. The Solaris grape that you use a lot in the Nordic countries has a profile a lot like Riesling, both in aromas and acidity."
The Riedel Family and Their Glasses
RIEDEL is a family company that started in Austria in 1756. They were the first to make wine glasses designed for different types of grapes. Claus Riedel, in the 1950s, changed the way glasses were made, moving from heavy crystal to thin, simple glasses that helped show off the wine’s taste and smell.
They believe one thing above all: "The glass is the tool that translates the message of the wine."
“Breathe in, then out, then in again, without moving your nose. Dive into the glass.”
Their glasses, like the Sommelier Series, Veritas, and Vinum, are used in top restaurants all over the world.
Maximilian Riedel is the 11th generation to run the company. He’s known for being bold and confident, and for leading with a strong vision. He’s the one who introduced the O Series (the first stemless wine glasses) and the Veloce line (ultra-light glasses made by machine).
Inside the Masterclass
At the tasting in Copenhagen, Maximilian started by saying Denmark is one of their most important markets.
Throughout the session, he kept reminding us to ask one key question: "Why this glass?"
He said he often asks to see a restaurant’s glassware before he even checks the wine list.
"The wine is the focus. The glass shows if the wine is right."
Riedel Veloce Series at Axelborg, Copenhagen. Photo: Ronja Bo Gustavsson
Glasses in the tasting: Sauvignon Blanc 6330/33, Chardonnay 6330/97, Pinot Noir/Nebbiolo 6330/07, Cabernet/Merlot 6330/0
He explained that machine-made glasses, like the "Veloce" series, are thinner and more affordable. He also said it’s getting harder to make hand-blown glasses in Europe because of politics and costs.
The classic egg-shell shaped wine glass? That came from his grandfather in the 1950s. The idea was inspired by the Bauhaus design saying: "Less is more."
Then came the tasting. We followed his "Breathe in, then out, then in again, without moving your nose. Dive into the glass."
He described how the wine should feel:
"Your tongue is an extension of your fingertips. It’s all about sensation."
A good glass should guide the wine to the right places in your mouth. If it lands wrong or gives you what he called “wrinkles,” then it’s the wrong glass.
He wrapped that idea up in a bold statement:
"If you serve all wines in one glass, you show no respect to the wine, the winemaker, or the guest."
And to drive the point home, he added, smiling:
"You don’t play 18 holes of golf with just one club."
“Decanting is not being nice. It’s a must.”
Photo: Riedel
Final Thoughts and Takeaways
We also talked about red wines and their grape skins. Maximilian said that one simple way to think about which glass to use is by looking at the thickness of the grape's skin. Wines made from grapes with similar skin thickness should be served in the same type of glass:
Thin-skinned: Gamay, Pinot Noir
Medium-skinned: Sangiovese, Blaufränkisch
Thick-skinned: Cabernet Sauvignon, Merlot
To finish off, Maximilian made a strong point about decanting. He also added that when he visits someone’s home, he feels more sad seeing a decanter collecting dust than seeing it with some stains:
"Decanting is not being nice. It’s a must."
It’s not only to get rid of sediment but also to let the wine breathe. To dry the decanter? He had a simple and fun tip:
"Use a hairdryer to dry the inside. However stains are signs of life, not dust."
