Chef & Sommelier Evidence

Three bowl sizes cover most of it here. The 27 cl is the smallest and keeps white wine cool because you pour it in smaller measures. The 35 cl is the middle size and the most ordered, suitable for white and for lighter reds. The 45 cl gives red wine the room to catch air and is the obvious choice if you mainly drink red. The 16 cl flute is narrow and classic, made to hold onto the carbonation. Feel free to compare with the wider red wine glasses and white wine glasses.

With a tulip bowl you pour up to the widest point, so about a third full. That feels meagre but it isn't: there has to be air above the wine for the aroma to gather in. Pick the glass up by the stem, certainly with white wine. The 16 cl flute asks to be poured at an angle so the foam doesn't run over the rim, and besides champagne it also works for a kir royal or a champagne cocktail.

The rim is thin, which you notice at the first sip, but the Krysta crystal is hardened enough for daily use in the hospitality trade. Stem and bowl are drawn from one piece. Wash on a short glassware programme, don't let the bowls touch each other in the rack, and dry afterwards with a lint-free cloth. Store the glasses upright, not upside down on the rim.

If you want the same shape but larger, the generous bowls are under the large wine glasses. To see what else the house makes, from angular bowls to spirits glasses, look at Chef & Sommelier. And if residue stays behind at the bottom of a narrow flute, one of the glass brushes will get further than a cloth ever can.