There's a glass for that

By: Flava: Cayman's Culinary Culture | Editorial Team
Flava January 2012

One of the wine world’s more interesting discussions is to how – or, indeed, whether – the shape of the glass can alter the taste of wines. Certainly, the vast range of different grapes and regional differences in growth makes for a diversity of drink for every occasion and for every palate and, of course, when you’ve got a good champagne, you’re not going to glug it out of a pint pot.

The idea is to enhance the perception of the strength and profile of the aroma, the identification of different flavours and their overall impact and the feel in the mouth of the body of the wine.

Various companies create these glasses for specific uses, including the famous Riedel Glas of Austria.

Traditionally, specific shapes have been used for various different grapes.

Bordeaux/Cabernet/Merlot
These varieties are best taken in a large tulip or narrowing goblet that has a narrow opening that concentrates the bouquet whilst allowing swirling and aerating; this shape is known as a ‘red’ or ‘all purpose’ glass largely.

Chablis/Chardonnay/Viognier
Aeration of white wine is not needed as much so these use a smaller tulip whilst retaining the low temperature at serving. Many call this the fresh or non-oaked glass.

Burgundy/Grand Cru/Pinot/Nebbiolo/Syrah/Shiraz
Larger glasses that maximise exposure to air for big, closed wines. Sometimes considered a chardonnay glass due to the white Burgundy association, particularly for those with oaked finishes.

Champagne Flute/Prestige Cuvee
The long, narrow flute keeps the bubbles alive and preserves the chill for as long as possible. The Prestigue Cuvee is an enhancement of that for the better Champagnes; when served some

Port/Sherry/Moscato/Sauternes
There are different shapes for all of these, if you are feeling festive enough – and let’s face it, it just looks wrong to drink sherry out of anything but an ornate cut glass isn’t it? With your finger pointing outwards.