As rule of thumb it is essential: the greater the wine, the greater the glass. That is: alcoholic content and aromatic complexity of the wine demand for an entourage, supporting their evolvement. Crucial for the formation of a well balanced scent: the relation of the largest glass calibre, at the same time the maximum pouring height, to the level of the volume of air in the glass.

Just like in a chimney, the scent rises up in a narrow, high white wine glass and reaches the nose. Whereas a glass with a great surface lets the wine breathe, that is, it gets in contact with the air. Thus, for example, the bouquet of red wines may unfold. The tulip-shaped stricture of the glass keeps the aromatic vapours together, that are formed on the surface of the wine.

The brim of some glasses is bell-shaped convex. They highlight the fruity taste of fresh white wines. There is a physiological reason for that: The wine flows over the convexity of the brim directly to the tip of the tongue, whose taste sensors perceive sweetness. Thus the taste of the sourness is being buffered. In contrast the wine – drunk from a sizable, wide-brimmed glass - enters wide over the mouth and unrolls along the lateral edges of the tongue. The full aroma reveals itself, as most of the gustatory nerves are situated there. And the eye also enjoys: an aesthetic glass gives the enjoyment the right style and brings colour nuances of the wine to bear.