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Choosing the Perfect Wine Glass

A high quality wine glass perfectly harmonizes every wine's aroma and flavour. The shape of the glass will greatly emphasize the distribution of the aromas.

Materials

Lead crystal guarantees brilliance, glare, resonance and purity. This material is porous which allows the wine to breathe.

Unfortunately, lead is very harmful to the environment, which is why Bormioli Rocco wine glasses use crystalline (or semi-crystal). Crystalline has the same characteristics as lead crystal and it is recyclable!

Shape of a Wine Glass

The shape of a wine glass is very important as it can alter the aroma (or bouquet) of the wine. Frosted, coloured or worse, metal glasses are not advised. Choose a glass according to its simplicity. It must be colorless and very thin as to not alter the taste of the wine.

Remember:

• No decorations to allow the alcohol to show off its colour and brilliance.
• The wine glass must be thin to avoid altering the bouquet.
• The shape must be adapted according to the alcohol’s traits.
• Dismiss fine edges that "kill" the tasting quality.

For Every Wine, Its Wine Glass

There are many types of wine glasses. A wine glass holds an average of 35 cl. It is important that the bowl allow a circular movement to aerate and reveal the subtlety of the bouquet, without being too wide to allow some blending of the flavours.

The names given to the wine glass correspond to the product names found on Trudeau's website.

• Barbaresco #1
  For strong red wines. The wider rim will disperse the drink and leave out its acidity.
• Merlot #10
  For red wines with significant bouquet. It can also be used to serve white wines. Its narrow shape allows the wine to breathe and the closed rim preserves the aromas inside the glass.
• Barolo XL
  For red wines that need to breathe. Its round bowl will allow this oxygenation.
• Barolo #4
  For high-quality red wines. It is not advised to shake an old wine too much, as its aromas will evaporate quickly. The rim to this glass is slightly narrow to preserve these aromas.
• Brunello #5
  For softer red wines. Younger wines require air contact to arouse the aromas. This is why the rim is not narrow. It allows the wine to be constantly in contact with oxygen.
• Chardonnay #6**
  For white wines. The height of the bowl allows the wine to be in contact with air so that it can oxygenate.
• Sauvignon #11**
  For white wines. Also, for red, young, fruity and light wines. The subtle fruity tones are concentrated in this small glass.
• Tasting glass**
  Can be used for all types of wine, and for quality alcohol, liqueurs, liqueur wines, port.
• Sparkling wine glass
  For sparkling wines, it is recommended to use a glass with a funnel shape to allow the release of aromas.
• Cognac #F
  For classic liqueurs
• Sparkling Water
  Water glass, but may also be used for more sensitive red wines.
• Champagne and sparkling wine
  The classic shape of the glass stresses the bubbles, which burst at the tip of the lips rather than in the glass.
• High Ball Glass
  These glasses serve cocktails with more than one type of alcohol or liquid.
• Old-Fashioned Glass
  These glasses serve strong alcoholic drinks on ice, requiring one single alcohol.
• Martini and Margarita Glasses
  Their names explain their use, but they can also be used to serve dessert, particularly during the holidays.

** Please note that these glasses represent only a part of the collection. These three «glass shapes» will allow you to serve all the wines you desire.

Decanting

The purpose of decanting is to separate a wine from any sediment. In order to do so, the wine must be transferred from its original bottle to another container, a decanter. There are two main reasons to decant a wine:

• An old wine, particularly red, must be separated from any sediment that has formed at the bottom of the bottle over the years.
• A younger wine must be exposed to oxygen to ripen its tannins (which gives texture, colour and some taste to the wine).

At least one day (24 hours) prior to serving and decanting the bottle must be placed in an upright position. This will allow the sediment to settle at the bottom of the bottle.

Decanting is not mandatory; however, care must be taken when pouring into glasses to avoid mixing any sediment with the wine. It is also possible to separate the lees (sediment) from the wine by using a funnel aerator with decanter.

Do not:

• Serve white wine liqueur with dark meats and deer meets, especially in gravy.
• Serve red wines with seafood and shellfish.
• Clean the inside of wine glasses with your thumb.
• Clean wine glasses by twisting the cloth and glass in the opposite direction.

Do not forget:

• To serve dry white wine before red.
• To serve light wine before coarse.
• To start by serving inexpensive wines of lower quality.
• To start with chilled wine before wine at room temperature.
• To clean wine glasses with a cloth by making in and out movements without wringing the cloth in the glass.

«Must-have» accessories:

• A good corkscrew.
• One Trulever.
• A decanter funnel (with filter to fill the decanter), especially if there is sediment at the bottom of the bottle.
• A wine decanter.
• A wine thermometer can also be used.
• A wine pourer or a dripless wine ring can be used to help pour the wine.