Chef & Sommelier Grand Cepage

The 35 cl bowl is meant for aromatic whites: sauvignon, riesling and anything whose freshness you don't want to lose. Because you pour in smaller measures, the wine stays cool for longer. The 47 cl is the red bowl, wide enough to bring air to cabernet, syrah and mature wine with tannin. For burgundy and older pinot noir it falls short on size; for those, look at the large wine glasses. The 24 cl flute closes off the range and is wider than a classic narrow flute. To compare further, see the wine glasses.

Pour up to the widest point of the bowl. On the 47 cl that is about a third, which leaves enough air above the wine to swirl it. Give a young red a few minutes in the glass before you start tasting; that does more than leaving it in the bottle. The 24 cl flute is roomy enough to let aroma through as well, which makes it work nicely for a kir royal or a bellini.

Krysta is lead-free, which means the glasses can simply go in the dishwasher without the rim turning cloudy over time. Bowl, stem and foot are drawn from a single piece, so the seam where many wine glasses break is absent. Wash on a short programme, give the stems room in the basket and dry them with a lint-free cloth.

If you would rather let the wine breathe outside the glass than in the bowl, the decanters are the obvious next step. If you are looking for other bowl shapes from the same house, from angular to classic, you will find them at Chef & Sommelier. And if half a bottle is left over, one of the wine stoppers will keep it drinkable until the next day.