Onis Fortius

Choose by capacity, not by the colour of the wine. The 30 cl bowl is the white wine size: small enough to keep the wine cold with a 10 cl pour. The 37 cl is the all-rounder that covers both white and red on most menus. The 51 cl gives full-bodied reds room to breathe; do not pour more than 12 cl into it. The version with a filet rim looks more formal and is often used in restaurants. For a comparison with other brands, all sizes are listed under red wine glasses.

Always hold a stemmed glass by the stem and not by the bowl. That is not etiquette but temperature: your hand measurably warms white wine within a few minutes. Pour to about a third and no higher, because it is above the wine that the aroma gathers. The 20 cl flute calls for cold pouring and as little movement as possible; build a Kir Royal by pouring in the cassis first and then topping up slowly.

The thickened join at the foot sits exactly where most stemmed glasses give way. Even so, place them apart from each other in the dishwasher, because glass knocking against glass breaks a strong stem too. The filet rim needs extra attention when rinsing: limescale settles in the raised line and shows up there as a grey stripe around the whole bowl.

The brand's other series can be found at Onis. For narrower bowls look under white wine glasses, for wider ones under large wine glasses, and the full overview by size is under wine glasses. You can put the 20 cl flute alongside other models at champagne flutes. If you use it for a Bellini, you will find the recipe there along with the right ratio of prosecco to peach purée.