Wine aromas
are ephemeral substances that must be experienced again and again. A proper glass helps the wine aromas to fully unfurl their potential.

The right glass
For many, choosing a glass has more to with aesthetic appeal. But to be a good wine glass, it should have the following properties:
Transparent – only a transparent wine glass can reveal the clarity and brilliance of the wine.
Very thin –thin glasses increase the pleasure of drinking since they provide a direct contact to the wine. The thickness of the glass also affects the drinking temperature of the wine.
Long stem – a long stem prevents the hand from warming the wine and the odour of the hand from affecting the perception of the subtle wine aromas.

Wine enjoyment begins with the nose
Careful swirling the wine in the glass develops and releases the aromas. A bulbous bowl is best suited for swirling. While the wine runs down the sides of the glass, the volatile aromas are released to the air and are concentrated at the narrower opening.

Wine and glass shape
“Spritzy” wines such as the acidic Rieslings should be drunk from a glass with a turned out rim. This directs the wine to the tip of the tongue, which is less sensitive to acidity.
The Burgundy wine glass emphasizes full bodied and tannin-rich wines. The bulbous bowl gives the aroma compounds “room to move”. The large opening of the glass directs the wine to the tip of the tongue, where tannins are perceived more mildly.
The bowl should be much larger for wines with stronger and more complex aromas. This gives the wine more space to develop fullness and complexity.

• Heavy and full-bodied red wines, but also heavy white wines develop best in large glasses.
• White wines with delicate and fine aromas need a smaller bowl. The aromas would dissipate quickly in a large bowl. Also, a chilled white wine also cannot warm as quickly in a smaller glass – it gets drunk much to quickly....