Definition: wine glass - shape and material

The first vessels used for drinking wine were made of ceramic or, more rarely, gold, for ceremonial occasions. But glass had already made its appearance in the Bronze Age.

The Roman Empire then contributed to the spread of glassblowing techniques. Until the second half of the 18th century, Venice retained a monopoly on high-quality production.

Today, the role of glass has changed: it is no longer the main focus, but must take a back seat in order to better serve the wine.

Magnificent objects, such as ornate glasses, cut crystal, faceted or coloured, are therefore unsuitable for bringing out the characteristics of wine.

The classic Ticino "boccalino" or "tazzino", or even pewter goblets, belong to folklore, simple decorative objects that are no longer used.

To fully appreciate a vintage, it is best to serve it in a crystal glass whose purity, brilliance, transparency and finesse help to enhance the colour of the wine. As the shape and size also determine the intensity of the aromas and taste, the glass should be unadorned, with a smooth surface that is as transparent as possible. It does not matter whether it is mouth-blown or machine-moulded. Simply put, the rim must be thin and without a rim. To serve wine better, the glass must be unobtrusive.

To better appreciate the wine, the top-quality glass must be unobtrusive.

Party time – an exception
Plastic glasses?
Glasses are fragile and, in the pool or at a party, broken glass can cause injuries. For water and beer, plastic cups have long been the norm. A slightly more elegant alternative for wine is plastic glasses. They come in many varieties: for sparkling wine, white wine, red wine and even Bordeaux, with a wider bowl. Some types are unbreakable and dishwasher-safe. This means that no one has to miss out on a wine tasting organised according to the rules of the art.

When it comes to glass, the ultimate qualities are finesse, transparency, beauty and simplicity, allowing the wine to shine through.

Partial source: Coopération No. 11 of 11 March 2008 - tastes and flavours - page 28