The right glass won't turn a cheap wine into a great one. But the wrong glass can hide what you paid for. Shape decides how much aroma reaches your nose.
The main shapes
| Glass | Good at | Not so good at | Use it for |
|---|---|---|---|
| Flute | Showing off the bubbles. Keeps them going longer. | Aroma. The narrow top gives your nose very little to work with. | Parties, toasts and fresh, simple fizz |
| Tulip / Champagne glass | A wider bowl gathers aroma and a gently narrowed rim focuses it, while still holding bubbles. | Not much. It's the best all-rounder. | English sparkling and Champagne, especially vintage |
| White wine glass | Plenty of aroma for complex, older wines | Bubbles fade faster | Aged vintage or prestige bottles |
| Coupe | Looking glamorous | Aroma and bubbles both escape quickly. Easy to spill. | Cocktails and photos |
Why Nick uses Riedel Performance
Nick's go-to is the Riedel Performance Champagne Glass. "If you're investing your hard-earned money in great wine, why not enjoy every sip to its fullest?" Here's what the design does:
- An egg-shaped bowl. It gives the aromas room to build, which a flute can't.
- A wider rim than a flute. Aromas reach your nose rather than staying trapped in the glass.
- A "sparkling point". A tiny etched spot in the base gives bubbles somewhere to form, for a fine, even stream. Riedel says it creates a fine, even perlage.
- Machine-made crystal. Thin and light, but sturdy enough for everyday use and the dishwasher.
Design details from Riedel and Perigold. All Your Bubbles isn't paid by Riedel. Nick bought his own glasses.
Looking after your glasses
- Rinse well. Detergent residue and rinse aid kill bubbles and leave a soapy smell.
- Polish with a clean, lint-free cloth. Cloth fluff gives bubbles odd places to form.
- Store upright in a cupboard that doesn't smell of cooking.
- Don't chill the glass. Cold glass fogs and dulls aroma. Chill the wine instead.
Same wine, two glasses
Pour the same bottle into a flute and a tulip glass. Smell each. Most people are surprised how much more comes from the tulip. It's the easiest tasting experiment you'll ever do.