Chef & Sommelier Evidence

Three glass sizes cover most needs here. The 27 cl is the smallest and keeps white wine cool because you pour it in smaller portions. The 35 cl is the mid-size and the most ordered, suitable for white wine and lighter reds. The 45 cl gives red wine room to breathe and is the logical choice if you mainly drink red. The 16 cl flute is narrow and classic, designed to retain carbonation. Feel free to compare it with the wider red wine glasses and white wine glasses.

With a tulip glass, pour up to the widest point, so it is about one-third full. That may seem meager, but it isn't: there should be air above the wine where the aroma can gather. Hold the glass by the stem, especially with white wine. The 16 cl flute should be tilted when pouring so the foam doesn't spill over the rim, and besides champagne, it also works for a Kir Royal or a champagne cocktail.

The rim is thin, which you notice at the first sip, but the Krysta crystal is hardened enough for daily use in the hospitality trade. Stem and bowl are drawn from one piece. Wash on a short glassware programme, don't let the bowls touch each other in the rack, and dry afterwards with a lint-free cloth. Store the glasses upright, not upside down on the rim.

Looking for the same shape but larger? You’ll find the generous bowls among the large wine glasses. To see what else the brand makes, from angular bowls to spirits glasses, take a look at Chef & Sommelier. And if residue remains at the bottom of a narrow flute, one of the glass brushes will reach further than a cloth ever can.