What’s in a Glass: What Glasses to Use with Each Wine

Designed for fruit-forward, new-world pinot noirs, this glass’s wide bowl allows for ample aeration, while extreme contours concentrate the bouquet. Michael Kraus

Big chardonnays with good acidity, like Pouilly-Fuisse, thrive in oversize bowls, which allow plenty of air into the glass to coax out its nuanced flavors. Michael Kraus

Concentrated red wines do well in a glass with a tall, generous bowl — the girth encourages oxidation; the elongated shape limits alcohol fumes. Michael Kraus

This narrow glass was originally made for aromatic white wines, like sauvignon blanc. The pretty, tapered top concentrates aromas. Michael Kraus

The bulbous globe and short stem of the snifter encourage drinkers to warm the glass with their hands, which releases the wine-based spirit’s aromas. Michael Kraus

Fruity pinot noirs from Burgundy are best served in tapered glasses that swell in the middle, allowing the bouquet to develop fully. Michael Kraus

Stemless glassware has a casual appeal, and while heat from the drinker’s hands warms the wine, it also helps to unleash its flavors. Michael Kraus

The flared rim directs wine to the top of the tongue, to temper acidity, while the moderate width was designed to emphasize the fruity aspects of rose. Michael Kraus

This glass was designed for rich new-world reds by the glassware company Reidel. The wide shape tames intensity and the narrow rim focuses the fruit. Michael Kraus

Crisp, acidic chardonnays like those from this region do well in narrow glasses with less exposure to air; the smaller size also helps keep the wine cool. Michael Kraus

The tall shape of this classic, elegant glass keeps bubbles from dissipating, while the tapered rim focuses the drink’s bouquet to the nose. Michael Kraus

Fortified, high-alcohol wines do better in a small glass, which concentrates fruit but keeps alcohol vapors at bay. Michael Kraus