Chef & Sommelier Distinction

The three wine glasses step up neatly in capacity, and that capacity decides what you use them for. The 28 cl bowl is the smallest; pour it for crisp white wine you want to drink through before it warms up. The 38 cl is the all-rounder that serves both white and light red wine.

The 47 cl glass is the roomiest and made for red wine with body. You fill it to about a third, so air stays above the wine and the aroma can gather in the bowl. The 23 cl champagne glass is kept narrow and tall, which holds the carbonation together longer than a wide shape.

Hold every glass by the stem and not by the bowl. Wine poured at the right temperature warms up noticeably within a few minutes from a hand around the bowl, and you taste that above all in white wine.

Swirl red wine a few times in the 47 cl glass before you taste, because the air you draw through the wine releases aromas that would otherwise stay locked in. Use the champagne glass for sparkling wine and for cocktails built on it, such as a bellini with peach purée in the bottom or a French 75 that you shake first and top up afterwards.

Krysta is the lead-free crystal glass that Chef & Sommelier developed for professional use. The rim is reinforced, meaning there is extra material in the top edge without you seeing it, so the glass is less prone to chipping at exactly its most vulnerable point.

The range withstands hundreds of dishwasher cycles. Rinse afterwards if your water is hard, because limescale shows up on crystal glass sooner than on ordinary glass.

The full range from this maker is under the glasses by Chef & Sommelier, where the bar and beer ranges sit too. If you are looking more broadly for glassware that stands up to intensive washing, see the hospitality glasses. If you would rather compare by size than by range, you will get further under the red wine glasses, the white wine glasses and the champagne flutes.