What glass for what type of wine?

Does the glass really matter? The short answer is yes — more than most people expect. The shape of a wine glass affects three things: how much the wine is exposed to air, how aromas are channelled to your nose, and where the wine lands on your palate.

For red Burgundy (Pinot Noir), the classic balloon glass with a wide bowl lets the wine's delicate, complex aromas unfold. For Bordeaux-style reds (Cabernet, Merlot), a taller, narrower glass focuses the more concentrated aromas and directs the wine toward the middle of the tongue, highlighting tannin structure.

White wines get smaller glasses. Less surface area means less oxidation, which keeps them fresh and lively. A slightly tapered glass works well for aromatic whites like Sauvignon Blanc and Riesling, while a rounder, broader glass suits oaked Chardonnay.

For champagne, the flute is the classic choice — its narrow shape minimises the surface area, keeping bubbles alive longer. But there's a growing trend among sommeliers toward tulip-shaped glasses, which sacrifice a bit of fizz retention for much better aroma expression. Try it sometime — it's a revelation.

If you want just one glass that does everything well, look for an ISO tasting glass (standardised under ISO 3591:1977). Its 215 ml tulip shape was designed to reveal both qualities and faults in any wine. It's the glass used in professional tastings worldwide, and it's remarkably affordable.

A few universal rules: always use clear, thin-walled glass (not coloured or thick), hold by the stem so your hand doesn't warm the wine, and never fill more than one-third — the empty space above the wine is where aromas collect.