Zwiesel Glas The First

Choosing within The First is above all a choice between three grapes. The burgundy glass of 95.5 cl is the largest bowl, meant for pinot noir and nebbiolo, wines with plenty of aroma and little tannin. The chardonnay glass of 52.5 cl is narrower and keeps white wine at temperature for longer. The champagne glass of 36.6 cl has an effervescence point in the base, an etched spot the bubbles rise from. Everything is supplied in sixes. For the wider choice, look at red wine glasses and white wine glasses.

Fill the burgundy glass to its widest point, about a quarter, and swirl gently so the wine runs up the wall. With the chardonnay glass you can pour a little higher, up to a third. Pour the champagne glass in two goes: first a base against the sloping wall, then wait for the foam to settle and top it up. For a mimosa or a kir royal this is exactly the shape that keeps the bubbles going.

This range is made of Tritan crystal glass, which makes the most difference exactly where a wine glass is weakest: the join between bowl and stem. Dishwasher safe, but place the glasses upright and do not let the bowls touch. The large burgundy bowls often will not fit a standard rack. Wash those by hand and support the bowl as you do, because turning the bowl while you hold the foot is the classic way to snap a stem.

If you want bubbles in a different shape, have a look at the champagne glasses, from flute to coupe. The rest of this brand's work is at Zwiesel Glas, not to be confused with Schott Zwiesel. And anyone wanting to let a young red breathe before pouring gets more from one of the decanters than from an even larger glass. If you mainly pour white wine, the chardonnay glass is the size you will reach for most often.