Wine Glasses

Young and Crisp White Wines (Fig. .A) - The main characteristic of this glass is the Glasses for White and Rose Wines shape of the opening which tends to enlarge in respect of the body. When a wine is introduced in the mouth, this particular shape directs the liquid mainly to the tip of the tongue, more sensitive to sweetness, and therefore to the sides of the tongue, more sensitive to acidity. This glass is also suitable for young and crisp wines having a certain quantity of residual sugars that should be emphasized. The shape of the glass also allows the concentration of aromas towards the nose while emphasizing the perception of delicate and fruit aromas of young wines.

Bodied and Mature White Wines (Fig. .B) - The larger body and a greater opening will allow a better perception of complex aromas of mature white wines. Structured and mature white wines will be properly emphasized in the mouth because of the straight opening which will direct the wine to the sides and to the back of the tongue, and finally reaching the tip in order to properly evaluate its roundness.

Young and Crisp Rose Wines (Fig. .C) - In this kind of glass are valid all the considerations expressed for young white wines' glass; the enlarged opening directs the wine to the tip of the tongue, more sensitive to sweetness, in order to make the wine appear more balanced. Another characteristic of this glass is the large body which allows an adequate oxygenation and therefore a correct development of aromas.

Bodied and Mature Rose Wines (Fig. .D) - In this kind of glass are valid the considerations expressed for structured and mature white wines. The larger shape of the body allows an adequate oxygenation of wine as well as the development of aromas.

Glasses for Red Wines

Young Red Wines (Fig. .A) - This glass is fundamentally the same used for bodied and mature white wines, as a matter of fact it can be used the very same glass. This kind of wine, having rather aggressive tannins, when present, must mainly stimulate the inner parts of the mouth while avoiding, at least in the initial phase as the wine is introduced in the oral cavity, the contact with gum because the astringency would originate an unpleasing tactile sensation. The body of the glass must also be large in order to allow an adequate oxygenation and development of aromas.
Medium Bodied or Mature Red Wines (Fig. .B) - The considerations expressed for the previous glass are also valid for this one. The differences are to be found in the height and width of the glass, in this case greater, as well as the opening which is narrower in order to concentrate complex aromas, originated by the aging of wine both in bottle and in cask, towards the nose.
Full Bodied (Fig. .C) - The characteristic of this glass is its large size, with a rather wide body in order to allow a proper oxygenation of red wines aged for a long time in bottle and with tannins that reached a milder and rounder state. The wide shape of this glass also allows to avoid, when possible, the decanting of wine, thanks to its width it makes possible a proper oxygenation of wine while developing complex and tertiary aromas which will be concentrated towards the narrow opening. Moreover, the opening is tall and straight in order to direct the wine to the back of the mouth, exactly for the very same reason applied to every other glass for red wines. Because of its characteristics, this glass is to be used for wines produced with very robust grapes such as Sangiovese or Cabernet Sauvignon.
Full Bodied Alternative (Fig. .D) - This glass represents a variant of the previous one and the difference is to be found in its opening which tends to enlarge. This characteristic directs the wine towards the tip of the tongue, more sensitive to sweetness, and is useful for those wines that after a long time of aging tend to exalt their acid component, such as Pinot Noir or Nebbiolo.

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