The big question - stemware

[Nick Wine Guy]

I'd love to get your opinions on stemware. Do you go the whole Riedel varietal way or have one glass for everything or just a set for white and a set for red? I've read a lot about Champagne being served in regular glasses these days vs flutes, too, but I still find a nucleation point in flutes superior.

[dave vino]

I reckon you could get by with 3 types.

1 for Whites/Rieslings/Chard/Viognier/Sem etc
1 for Bordeaux Blends/Shiraz
1 for Pinot

If you can only stretch for 2 types, the first two would do.

If only one, a Zalto Universal.

[Nick Wine Guy]

There are some similar Chardonnay and Pinot glasses out there, both obviously being Burgundy grapes. Do you see one glass working for both and if so, would a Chardonnay or would a Pinot glass double for either better?

Also which would you use for others like Tempranillo, Nebbiolo, Sangiovese?

[dave vino]

Yep you can drink Chardy and Pinot from a Burgundy glass, although they do run a bit unwieldy at times due to the size. I've found Australian Chardy can be 'hotter and more alcoholic' when using my Zalto Burg glasses as opposed to old world chardys (aka Burgundy). So I tend to stick to my Zalto Universals for Aussie Chardy ymmv.

For the other reds the Shiraz/Bdx style glasses are fine.

Don't get too hung up about glassware matching the wine.

[michel]

I use Zalto burgundy for most
I also have Zwiesel that are heavier but titanium rich betterer for great perfume wines

[Ozzie W]

I predominantly use Schott Zwiesel Vina Large Burgundy glasses as I drink mostly Pinot, Nebbiolo & Nerello. Good enough to bring out the best in the wines I drink, and cheap enough to replace for breakages. On special occasions, I'll use Zalto Burgundy glasses (I'm afraid to use them all the time).

For Champagne, while flutes will keep the bubbles for a long time, the tall/narrow glass hinders the ability to smell and taste properly. So I just use my Burgundy glasses for sparkling as well.

[Wizz]

I reckon you could get by with 3 types.

1 for Whites/Rieslings/Chard/Viognier/Sem etc
1 for Bordeaux Blends/Shiraz
1 for Pinot

If you can only stretch for 2 types, the first two would do.

If only one, a Zalto Universal.

Succinct, to the point, and perfect advice. I give exactly this advice when occasionally asked.

On brand of glasses - that can come to person preference. Riedel is a safe choice. As well as Riedel Shiraz and Riesling glasses I also have a mix of Zalto and Schott Zwiesel. The Schott Zwiesel "the First" aren't available in Australia but they are worth seeking out, I love them for Pinot and Chard.

I like a Riesling glass for many Champagnes (although there are some that are better suited to a full on white burgundy glass)
I also like a Riesling glass for Riesling, the bigger bowls make delicate aromas hard to pick up.

[I Love Shiraz]

I have Luigi Bormioli Prestige Bordeaux for most reds (excluding Pinot Noir), Luigi Bormioli Vinea White glasses, and Luigi Bormioli Prestige Burgundy for my Pinot Noirs. I am happy with all three glasses.

[Craig(NZ)]

I have way to many Riedels collected over the years. Most are used reasonably often as I run a dinner party wine club
8x Vinum Syrah
8x Vinum Bordeaux
8x Vinum Pinot
4x Vinum Riesling
4x Stemless O Bordeaux (I use these for gin)
2x Overture Cabernet Merlot
2x Prestige Champagne
6x Craft Beer
2x Coca Cola

and a few odds and sods on top of that

[Bobthebuilder]

I reckon you could get by with 3 types.

1 for Whites/Rieslings/Chard/Viognier/Sem etc
1 for Bordeaux Blends/Shiraz
1 for Pinot

If you can only stretch for 2 types, the first two would do.

If only one, a Zalto Universal.

The zalto Bordeaux is my universal these days

[Polymer]

Lots of alternatives to Zalto nowadays as well...

Gabriel Glas
Jancis came out with a glass
One of the guys on WB came out with a glass

All light like Zaltos...

I think Dave's advice is spot on.

I will say, once you go with the ultra lights..like Zalto....it basically ruins you on other glassware...so while I do think they're great and it would be pretty hypocritical for me not to advocate using them, just keep in mind you can get pretty good glassware for a lot less that works just as well (performance wise)...

On the plus side with going Zalto...it'll narrow down what you buy so you don't have this complete mish mash of many different types of glasses...all of which you end up giving away/selling when you go to Zalto or Zalto like glasses....

[Willard]

Yes I agree, once you've tried a Zalto or similar weight, regular glasses just seem clunky.

While I understand the argument for not using them all the time, due cost/breakages (they're not cheap, and I have broken my fair share), the pleasure I get from using Zalto means I use them at every opportunity. I think it's a bit of a waste to have them there and not use them.

My minimum set would be Universal + Burgundy, and skip the Bordeaux glass.

We drink mostly Pinot Noir, Chardonnay and Nebbiolo so the Burgundy glass gets a workout. For Riesling, Semillon, most other reds (shiraz/cabernet) the Universal glass covers me for the most part. I also have some Plumm Red Wine B which I like. I would like some proper tall Bdx glasses sometime, Riedel or otherwise, I admit I don't love the Zalto Bdx.

Will

[Chuck]

I generally stay clear of the standard XL5 tasting glass (don't know why they are used for competitions etc) except for ports and use anything in the shape of the Riedel Shiraz that allow for aromas to develop and be appreciated. Smaller for whites and larger for reds. There are plenty of inexpensive ones around that you can afford to break. Some of those big wide slim stemmed glasses wouldn't last a month at out place. As a child my mother used to leave me somewhere safe before entering the glassware section. She was a very smart pragmatic woman.

Carl

[phillisc]

I generally only use Riedel Shiraz, Bordeaux and Riesling to drink from. However, the Zaltos look very good and from the Sydney offline mob... pictures are excellent. I know our esteemed host sells them, a couple of eastern state wine shops and there is a current forum member who's wife through a friend of a friend in Europe got a pallet load shit cheap about 5 years ago...but $55 a glass is very exy. How many Universal's and Bordeaux would one need to buy to get significant reduction in price?
Cheers Craig

[JamieBahrain]

Plumm?

[winetastic]

I would say that yes glassware matters, a lot. It all comes down to the styles of wine you prefer, however personally I use our Zalto Burgundy glasses 70% of the time, for most reds and many whites. I want to get some Zalto Universals to use for the remaining wines.

Riedel are middle of the road quality wise with a premium price.

Zalto are the best I have used.

Plumm are Aussie, better than Riedel and cheaper.

[Scotty vino]

Plumm?

got both red styles, riesling, chard and these behemoth hand blown beasts that the boss and i pull out every so often. They're not dishwasher safe and need to be hand cleaned with the shroud of turin.

Got a mongrel collection of riedels and spiegelau. Some sporting winery logos etc.
good mid week stuff.

Threatened to get some zaltos UNI or BDX based on the glowing endorsements from forumites.
End up buying vino instead.
Still wouldn't mnd trying.

[JamieBahrain]

I like to support Australia so I'll get a heap of Plumm. Including their outdoor range though most intrigued with a shoot out with their top of the range nebbiolo/ pimot glass versus Zalto.

[Redav]

For casual wines, we use Maxwell Williams red wine glasses and some glasses that were gifted for whites so I don't know the brand.

For nicer dining / wines, I have Zalto Whites and Bordeaux.

For fortified (aka chasers ) wines we have some Luigi Bormioli liqueur glasses. If we didn't have anything, I'd be tempted to look into the Zalto Digestif. Does anyone have them?

Our decanter is a Plumm Spring. We had some other thing but it was a little unwieldy to use so we changed. The Plumm has less surface area but that's okay, I don't run the risk of losing half my wine

[winetastic]

I like to support Australia so I'll get a heap of Plumm. Including their outdoor range though most intrigued with a shoot out with their top of the range nebbiolo/ pimot glass versus Zalto.

I do this with basically every Nebbiolo, Pinot or Nerello I open.

In general, the older the wine, the better it looks in the Zalto which tends to allow more subtle flavours/aromas to present themselves (wouldnt it be easier if I just used "transparent" or "detail" here? )

Younger Nebbiolo in particular tends to show better in the Plumm which softens those tannins and acid a little and thus brings out the primary fruit.

FWIW I only ever wash stemware in the dishwasher and have only ever lost one (due to clumsiness unpacking the next day).

[JamieBahrain]

Is that the hand-blown pinot glass from Plumm?

More useful having Plumm up here in Hong Kong if that's the case. My Oz cellar is full of older nebbiolo. Expect I'll drink the younger stuff up here.

[winetastic]

Is that the hand-blown pinot glass from Plumm?

Actually the [url=https://www.plumm.com/plumm/red-wine-glasses ... ntage-REDb]standard REDb glass[/url], not the handblown. I didn't realise they had handblown ones until just now...

Ill have to try find a local retailer carrying the handbown ones to have a look now

[Scotty vino]

heres the hand blown glasses.
Red wine glass A on the left which is decent size on it's own.
Super thin stem and very light. I'm nervous handling them.

[Nick Wine Guy]

I appreciate the feedback, guys. I'm surprised to hear you're putting champagne in a Burgundy glass - don't you find the bubbles dissipate too much? I did an experiment on the weekend and poured some Champagne into a Riedel riesling glass and a Riedel prestige cuvee (typical narrow) Champagne flute. The bubbles due to the latter's nucleation point were way more and the texture was evidently creamier. Are you saying there is something better about not having that?

[Ozzie W]

I appreciate the feedback, guys. I'm surprised to hear you're putting champagne in a Burgundy glass - don't you find the bubbles dissipate too much? I did an experiment on the weekend and poured some Champagne into a Riedel riesling glass and a Riedel prestige cuvee (typical narrow) Champagne flute. The bubbles due to the latter's nucleation point were way more and the texture was evidently creamier. Are you saying there is something better about not having that?

Flutes are good for effervescence, but they inhibit depth of aroma and flavour.

[TiggerK]

Agree with Ozzie here, cheap bubbles or (often sugary) entry level champers is fine and fun in a flute, plus a flute does have that social feeling of frivolity, but if you want to properly smell and taste a decent Champagne (or good Bubbles in general), something like a Zalto Universal is perfect for me. A bigger glass is OK too, but I still feel some bubble action in a Universal, unlike a Burg glass.

[Nick Wine Guy]

Thanks guys. I'll use my Riedel sauvignon blanc glass next time. I guess the logic behind a Burgundy glass is the same grape types, eh?

[winetastic]

I guess the logic behind a Burgundy glass is the same grape types, eh?

Not really, its just a burgundy glass tends to emphasis aromatics the most and many champagnes have delicate floral aromas which are nice to find in a decent glass.

[DJ]

Over the last 20 years I have bought a bit of Riedel Vinum.

The one I never got round to was the Burgundy / Pinot glass. When I started drinking Pinot a bit more I bought some Schott Zwiesel which are okay - the budget didn't extend to Riedels at the time.

The one glass I really love in the Riedel range is the Prestige Cuvee for sparkling. The Shiraz, Bordeaux, Chardonnay, Riesling, Chianti Classico okay but ...

HOwever for most things, I think it is hard to go past the Bormioli C101. Hard to get retail these days but a good catering supplier will get them in (Chef's Warehouse were the source of my current batch).

Why this glass? https://www.smh.com.au/lifestyle/the-swirl-f ... dh3kj.html This review rated it as highly as Riedel and I have done my own comparisons and think it is my normal preference.

Occasionally an XL5 will come out for fortified or a Botrytis (C101 probably as good or better but too easy to pour too much)

[odyssey]

In times past I’ve bought & used XL5s then Spiegelaus, then Riedels then Zaltos and the Zaltos are the epitome, beating all the others by far.

To me Zaltos are about far more than just ultralight weight. The first time somebody in our group brought Zalto Universals I was intently skeptical that it would be better aromatically. We did a smell test on the same wine and the difference in aroma was profound. Aromatic characters emerged that were undetectable in other glassware.

Totally agree with Dave - if I were to buy one glass to rule them all it’d be a Universal.

Lots of alternatives to Zalto nowadays as well...

Gabriel Glas
Jancis came out with a glass
One of the guys on WB came out with a glass

All light like Zaltos...

Interested to see how these compare aromatically on the same wine, given that Zaltos are more than just the weight and feel - to me anyway.