Schott Zwiesel Congresso

The right size depends on how much wine each guest gets through. For a buffet or a function room where glasses are topped up all evening, the 36 cl red wine glass and the 32 cl white wine glass are the practical choice: they stand firmly, are less likely to tip over and you fill them to the right level in one movement. If you want to give the wine more room, the 46 cl red wine glass and the 62 cl Bordeaux glass are the better option; a full-bodied red really gets to breathe in the latter. The 24 cl champagne glass has an effervescence point and suits the welcome drink that usually opens a reception. You will find more sizes among the wine glasses and the champagne glasses.

With large numbers, pouring speed is what counts. Fill a 32 or 36 cl glass to about halfway: that leaves enough room above the wine to catch the aroma and saves you walking the table every five minutes. The 62 cl Bordeaux glass is filled to about a third, because pouring it too full takes away exactly what that bowl is meant for. The champagne flute goes to roughly two thirds, with the bottle held low over the rim so the foam does not run over the edge.

Congresso is made of Tritan crystal glass, which thanks to added titanium and zirconium has a harder rim than ordinary crystal. You notice that in a setting where glasses go through the machine by the crate: the rim chips less easily and the glass stays clear. Wash at sixty degrees at most and go easy on the rinse aid, because too much of it leaves a haze behind. Put the bowls upright and loosely in the rack; two bowls tapping against each other during the cycle are the most common cause of breakage.

If you regularly lay tables for large groups, have a look at the catering glasses and at the glass crates you use to move them safely. The rest of this brand's range sits with the Schott Zwiesel glasses, and if you are after a roomier bowl than the 62 cl Bordeaux, look further among the red wine glasses. If the gathering opens with something sparkling, you will find the method for a Mimosa and a Bellini with the recipes.