Chef & Sommelier Sublym

The five wine sizes follow the classic division. The 25 cl bowl is the smallest and suits a glass per course, or a sweet wine you pour little of. For white wine you usually take the 35 cl, roomy enough to swirl in and narrow enough to keep the wine cold. With red wine you start at 45 cl and move up to 55 and 60 cl, the largest bowl being meant for wine that needs air. In every case, fill to about a third. Beside the wine glasses there are a 45 cl cognac glass and a 21 cl flute in the same line.

Take Sublym by the stem, not by the bowl. That is not etiquette but physics: your hand warms a 45 cl bowl noticeably within a few minutes. Pour red wine well before the meal, let the glass stand for a moment and only then take in the aroma. For the flute the opposite applies: fill it only once your guests have arrived. A Kir Royal starts with a splash of cassis that you then top up slowly along the side, so the foam stays within bounds. For a French 75 you shake gin, lemon and sugar separately and only add the champagne last.

Sublym is made of Krysta, the manufacturer's lead-free crystal glass. It does not break any less readily than ordinary glass, but the rim is strengthened during production, and that is exactly where wine glasses normally give way. They can go in the dishwasher, provided you place them loosely in the rack and don't let them knock against each other. Use little rinse aid, because a film of it makes a bowl dull instead of clear. Dry with a linen cloth and store the glasses upright.

If you want to compare another model from the same manufacturer, have a look at Chef & Sommelier, where alongside Sublym you will also find the thick-walled ranges for daily clearing away. If wine is left in the bottle, a wine stopper will keep it in good shape for another day or two. And if you are looking for a glass for a busy terrace, this stem is not the most obvious choice.