Martin Darting

Form Follows Function.

Sensorially tested and recommended by winegrower and sommelier instructor Martin Darting

RASTAL cooperates with winegrower and sommelier instructor Martin Darting whenever the glass development process reaches the stage where objective statements about the sensory properties associated with a particular glass shape design are required for perfect matchmaking.

Mr Darting is a recognised sensorics expert and an independent lecturer at the German Wine and Sommelier School in Koblenz as well as at the Swiss Sommelier School in Zurich. As an established specialist in sensory wine analysis, he employs the so-called visual aroma analysis method – a scent-based evaluation method developed by himself.

  • Sensorially designed rim
  • Wall angle
  • Comfortable to grip and hold

Harmony 53


"This glass is a surprise, especially in terms of aroma density because it allows the full array of wine aromas to be perceived in a subtly differentiated way: the aromas are extended and their layers slightly staggered so that each aroma group an be more easily detected, identified and evaluated. In this way, HARMONY 53 even brings out the less bolder or secondary scents and aromas that escape the “sensorial reach” of other tasting glasses. Since HARMONY 53 enhances aroma intensity and releases also the less concentrated aromas, the glass is perfectly suited for analytical tasting.

In addition, the glass is comfortable to grip and hold, it is not too heavy in the hand, and it can be easily swirled around at a slightly inclined angle. The slight inclination of the glass will allow the wine to loosen up and “breathe” because the tilt enhances air intake. Thanks to the wide bowl and the relatively short chimney of the glass, the wine aromas are quickly released as decribed above.

Especially less aromatic wines, but clearly also heavy red wines aged in wooden barrels will exhibit this effect“, says Martin Darting.

  • Sensorially designed rim
  • Conical shape. The chimney bundles the aromas
  • Stem and bowl are optimally balanced



„The shape of the glass, its moderately long chimney and its volume are perfectly suited to bring out the qualities of aroma-rich beers. When chilled, blond beers will exhibit aromas with lighter-bodied, flowery-fruity notes. The warmer the beer, the more its yeasty notes will come to the fore. Strong and dark beers will immediately develop pronounced spicy aromas.“
(Martin Darting)