Wine Glass Guide
Practically speaking, only three or four glass styles are needed for a complete wine service. Much of the variety in the marketplace is due to geographic tradition, design, style or merchandising considerations. Please click on Shapes & Taste for further discussion.
Bordeaux/Cabernet/Merlot
The large tulip or narrowing goblet is the most useful as it allows swirling but has a narrow opening to concentrate the aroma or bouquet. Many wine drinkers call this shape their red or all-purpose glass.
Chablis/Chardonnay/Viognier
A slightly smaller version of the tulip is usually designated a white wine glass because there is less need to aerate white wine and one wants to keep the chill. Visually, it provides variety and distinction when more than one wine is served. This style is also referred to as the "non-oaked" white wine glass.
Burgundy/Grand Cru/Pinot/Nebbiolo/Syrah/Shiraz
These large format glasses allow the maximum exposure to air for a big or closed wine. They also add a note of drama to the table when a very special wine is served. This is often the only glass for "big red" aficionados. Also considered a chardonnay glass (especially those with an "oaked" finish) because of the white Burgundy lineage.
Champagne Flute/Prestige Cuvee
Finally, the narrow champagne flute or tulip prolongs the bead (bubbles) of sparkling wine and preserves its chill while presenting the festive wine at its best. It's appearance always signifies "Celebration!"
Port/Sherry/Moscato/Sauternes
Optional, but a nice complement to all dessert wines as well as aperitifs.
Why bother with so many styles?
Fashion, aesthetics, taste, passion, life style, personal expression or any other intangible that adds to the quality of life as expressed in food and wine. Or, just for the sheer fun of it all. If you really love a certain type of wine, then you deserve a glass especially designed to show it off.
A Note on Lead Crystal Safety
Lead crystal, a heavy, durable glass prized for its brilliance and clarity, has traditionally been the material of choice for fine wine glasses since the 17th century (primarily because the softer glass was easier to etch or engrave the intricate designs of the day). Fortunately, as concerns have surfaced regarding the long-term safety of lead crystal use, modern glass-makers have discovered non-toxic alternative additives that allow the same fine quality without the risk.
How much risk is there? Not so much for the wine glass user but some for the land around the glass factory and the workers in it. More importantly, it's not a good idea to store acidic or alcoholic beverages in a lead crystal decanter.
California does require the posting of Proposition 65 which warns of potential dangers, including birth defects, from consuming food or beverage served or kept in leaded crystal vessels.
Bottom line? As some of the finest stemware in the world is still available only in lead crystal, it will continue to be sold. But, it no longer should be a purchasing criteria. More of today's leading stemware manufacturers are producing their top brands exclusively from lead-free crystal.
Crystal Care
Generally, dishwashers should be avoided for lead crystal. Not only is breakage likely for these softer glasses but the harsh alkalai chemicals in autodish detergents leave a residue and can actually etch the surface of the glass. This process is accelerated by the heating cycle at the end of the wash. This also applies to metal-accented glasses (gold trim).
An autodish product, Cascade Crystal Clear with ShineShield, has an additive designed to neutralize these caustic elements while preventing cloudiness and etching. Even so, it is best to use the "crystal/china" setting and air-dry cyle. Lead free crystal can be safely washed in a dishwasher but long stems are always an issue. There is an accessory called StemGrip that is designed to hold them securely.
For sparkling clean glasses, we recommend washing by hand with a mild dishwashing soap (Ivory is ideal). Follow this with a thorough hot rinse and dry quickly with a clean cotton or linen towel. Try to avoid twisting the stem counter to the rim as this can cause breakage at the weakest points, the rim and where the stem is attached to the base.
Clean wine decanters by filling them half-full with moderately hot water, a small amount of mild detergent (Ivory), two tablespoons of white vinegar and a half-cup of uncooked rice. Swirl the rice around to remove residue. Rinse well with moderately hot water and air dry upside down on a rack.
