Onis Doyenne

Choose by shape, not by brand name. The 30 cl coupe is wide and shallow, which makes sparkling wine go flat faster but keeps a shaken drink sitting beautifully under a smooth layer of foam. The 34 cl wine glass is the size most used in hospitality, because a standard 15 cl pour fits with room above it to swirl. Take both shapes and you cover wine and cocktails in a single range. If you want to compare, take a look at the wine glasses or specifically at the champagne coupes.

The coupe is meant for drinks served without ice. Chill the glass beforehand in the freezer or with iced water, because an espresso martini loses its foam in a lukewarm glass within a minute. A daiquiri should be shaken hard and double strained so no ice shards end up in the glass; use a cocktail shaker with a fine strainer for that. Pour wine into the 34 cl glass up to the widest point of the bowl. Do not pour beyond 15 cl, because above that you can no longer swirl.

Both shapes have a reinforced rim, a heat treatment that makes the top centimetre less prone to chipping. That is why these glasses last so long in hospitality. They are suitable for the dishwasher and for professional glasswashers. Store them upright rather than on the rim, because otherwise the weight rests on the most vulnerable point.

The full line from this hospitality manufacturer is listed under Onis, with shapes built for short, hot wash cycles. Glasses of the same origin but intended for the laid table at home can be found at Royal Leerdam. If you work in hospitality and are mainly after strength and stackability, the hospitality glasses overview is the right starting point. That is where the stackable shapes and the robust beer glasses sit together.