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Wine

Your Guide To Wine Glasses

Whether they're for entertaining with friends or enjoying a relaxing drink over dinner, no household is complete without a quality set of wine glasses. But, with so many sizes, shapes and styles, choosing the right wine glass can be a little daunting.

To help you choose the best glasses for the styles of wine you're drinking, we've put together this easy-to-follow guide. Tasting Panellist Nicole Gow, demystifies the glassware process using a great range of glasses from Schott Zwiesel.

 

White Wine Glasses

For an all-purpose white wine glass, choose a long stem with a good-sized bowl so there is plenty of space for the wine to breathe. Always hold the glass by the stem to ensure the bowl is not heated by your hands.

Typically, lighter-bodied white wines like Riesling and Sauvignon Blanc are best served in a glass with a smaller bowl. This helps to keep it cool and helps to concentrate and amplify the floral aromatics of these delicate styles.

Recommended glass: Schott Zwiesel Pure Aromatic White

For fuller-bodied whites like Chardonnay, go for a glass with a larger bowl to really bring out and enhance the creamy texture of the varietal.

Recommended glass: Schott Zwiesel Cru Classic Burgundy White

Red Wine Glasses 

Overall, red wines are best served in larger-bowled glasses, and there are generally two red wine glass shapes - Bordeaux and Burgundy. The larger bowl of red wine glasses, allows you to not only get your nose in to smell the aromas, but it also brings more air into contact with the wine, releasing the flavours and softening the tannins.

The Bordeaux glass is great for an all-round, everyday red wine glass. The characteristic tall shape, open bowl and straight sides allow plenty of surface area for the wine to come into contact with the air, helping to tame the bold tannins of varieties like Cabernet Sauvignon and South Australian Shiraz, while also unlocking the flavours of new world wines such as TempranilloMalbec and Sangiovese .

Recommended Glass: Schott Zwiesel Vina Bordeaux/Claret

The Burgundy glass is perfect for more delicate styles of wine such as Pinot Noir, softer reds or more medium-bodied Australian Shiraz. While it's often shorter than the Bordeaux glass, it has a larger bowl, tapering to a narrower opening. This shape allows the wine to hit the tip of your tongue where more delicate flavours can be appreciated and enjoyed.

Recommended Glass: Schott Zwiesel Cru Classic Burgundy

Wine Glass infographic

Sparkling Wine Glasses

For Sparkling wines, there are two types of glasses that enhance the wine in different ways.

The familiar flute shape allows the bubbles to gather at the bottom of the glass then shoot up to the top, capturing the aromas and flavours and presenting a stunning display of sparkles.

Or if you're enjoying a Sparkling wine with a bit of age or complexity, the tulip shaped glass still gives you bubbles, but also allows more air to hit the wine and really open up the aromas and flavours.

Recommended Glass: Schott Zwiesel Cru Classic Everyday Flute

Stemless Wine Glasses

For a great all-rounder that's stylish, but also really durable, the stemless wine glass is a great choice. Just make sure that you don't end up warming up the wine too much through the heat in your hands. The classic shape means it's versatile and can also be used for water, juice, sodas or cocktails.

Recommended Glass: Schott Zwiesel Vina Stemless Whiter

Choosing Your First Set of Glassware

It's a great idea to initially choose a small range of glasses based on the wine styles you love, and build your collection as you discover more wine varieties. A versatile larger white wine glass like the Schott Zwiesel Vina Bordeaux White is a great all around choice and is what the Wine Selector's Tasting Panel use for their tasting sessions. Then you could look towards a dedicated Red Glass set with a Bordeaux shape or a Burgundy shape depending on which style of wine you prefer.

We highly recommend the fantastic range of Schott Zwiesel wine glasses. Combined with titanium, rather than lead, they are remarkably strong for such fine crystal glassware. They're very durable and dishwasher safe, making them the perfect glass for everyday use, but also beautifully styled for your special occasions. Explore our full range now

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The essential Seafood and wine matching guide
A seafood selection for all of your wine favourites. There’s something so Australian about tucking into a seafood feast with family and friends! We’re so lucky to have such an incredible range available all year-round, from fresh prawns and oysters served deliciously chilled, to barbequed and baked seafood dishes full of fresh flavours. The style of wine you choose to match your seafood is dictated by its delicacy. From the classic combination of crisp Riesling with freshly shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities. LIGHT AND AROMATIC WHITES Dave Mavor and his family love seafood and are mad about Asian food, so a favourite at his house is steamed snapper with Asian flavours . “I’m a huge fan of alternative whites like Gewürztraminer and Grüner Veltliner which pair perfectly with this style of dish,” says Dave. With Asian flavours also think light and aromatic whites like Sauvignon Blanc , Semillon and blends, and Riesling . MEDIUM WEIGHT AND TEXTURAL WHITES “Living on the coast, I’m lucky to have access to fantastic quality fresh seafood and I love having friends around for lunch on weekends, so dishes like blue swimmer crab spaghettini with lemon and chive sauce and garlic pangrattato are my go-to,” says Nicole Gow. “Crab needs a white that’s light on the oak with crisp acidity, making medium weight and textural wines like Marsanne , Pinot G , Vermentino , Arneis and Fiano mouth-watering choices,” FULLER BODIED AND RICHER WHITES When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, Adam Walls recommends barbequed marron with garlic and herb butter . “Marron is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites which I love,” he explains. “Go for Chardonnay , Roussanne , Verdelho or Viognier .” LIGHT TO MEDIUM WEIGHT AND SAVOURY REDS Trent Mannell suggests forgetting what you’ve heard or read about red wine not going with seafood. “The richness of fish like salmon make it great for red wine-lovers,” says Trent. “I really enjoy dishes like King salmon with warm romesco salad that pair so well with light to medium weight and savoury reds like  Grenache , GSM blends , Nero d’Avola , Barbera , Pinot Noir and Merlot .”
Wine
Biodynamic – going beyond organic
Words by Jackie Macdonald on 5 Apr 2016
If someone told you that filling a cow’s horn with dung and planting it at a certain phase of the moon would help your vines to grow, you’d probably think they were bonkers. Far out it may indeed sound, but this is one of the central steps in biodynamics, a form of organic viticulture that’s being embraced by an increasing number of Australian wineries. While it might sound like a theory cooked up by modern hippies, biodynamics actually has its origins in Europe over 90 years ago. Let’s set the scene. It’s 1924 in Silesia, Germany (now part of Poland) and a group of farmers has gathered to hear a series of lectures by Austrian philosopher Rudolf Steiner. The farmers are looking for an alternative to chemical fertilisers, which they believe have caused extensive damage to their soil and brought poor health to their livestock and crops. Steiner proves sympathetic as he reveals a system of agriculture that shuns chemicals and treats the farm as an individual, self-contained entity. Rather than focus on the health of individual plants, Steiner’s system teaches that good health requires that the entire eco-system in which the plant exists be thriving. This includes the other plants, the soil, the animals and even the humans who are working the land. The system he describes he calls biodynamics. By taking away all artificial fertilisers, herbicides and pesticides, Steiner presented one of the earliest models of organic farming. However, it’s the next steps that really separate biodynamics from organics (and it’s at this point that I imagine some of the listening farmers’ eyebrows began to rise). Steiner claims that for this environment to truly blossom, a series of field and compost preparations needs to be added. These preparations, nine in total, are man-made solutions, derived from nature, that are labelled 500 through to 508. To the conventional farmer, these preparations may appear somewhat far-fetched. For example, ‘500’ is made by filling cow horns with cow manure, which are then buried over winter to be recovered in spring. A teaspoon of the manure is then mixed with up to 60 litres of water, which is stirred for an hour, whirled in different directions every second minute. ‘501’ also requires a cow horn, this time filled with crushed quartz. It is buried over summer and dug up late in autumn, then mixed the same way as 500. Stretching his credibility even further in the eyes of the pragmatic farmer, Steiner brings a spirituality to his teachings by suggesting the growth cycles of the farm are influenced by astrological forces. Decisions such as when to spray the preparations, when to weed and when to pick should all be made according to a calendar that details the phases of the moon and stars. “Hocus-pocus!” you may very well cry. Not so, according to the ever-increasing number of wine producers in Australia and internationally who have embraced biodynamics. Choosing an environmentally sustainable approach to viticulture is obviously to be applauded in these times of climate crisis. However, talk to biodynamic producers and you’ll find that superior wine quality is the number one motivation for being biodynamic. At South Australia’s Cape Jaffa, the Hooper family has been using biodynamic principles for many years and their conviction in its effectiveness is complete. “We believe that cultivating the vines in this way is what allows them to achieve balance within their environment. Achieve balance, and the vines are able to fully express themselves – leading to a wine that bares a true and remarkable resemblance to its environment,” says Derek Hooper. The Buttery family of Gemtree in McLaren Vale are also converts. Since their biodynamic beginnings in 2007 they say they can now “see a noticeable difference in the health of our vineyard and quality of our fruit.” A fellow McLaren Vale winemaker, David Paxton of Paxton wines says, “Biodynamics is the most advanced form of organic farming. It uses natural preparations and composts to bring the soil and the vine into balance, resulting in exceptionally pure and expressive fruit.” The proof is in the tasting, however, so next time you’re looking for a new wine to try, why not put biodynamics to the test and see if you can taste the natural difference?
Wine
The 10 Biggest Wine Myths
‘All wine gets better with age’, ‘The more expensive the wine, the better it tastes’, ‘The French invented Champagne’ – can you tell myth from fact? Discover the truth on the 10 biggest wine myths   Myth 1: All wine gets better with age
Fact: A lot of wine in Australia is made to drink within 12-18 months. There’s a real trend at the moment, especially with reds, for winemakers to craft young, fresh wines to drink immediately rather than to age. You can still find wines that are made to age for decades, with Hunter Valley Semillon and Australian Shiraz being great examples.     Myth 2: Bottles of wine sealed with a cork are better than those with a screw-cap
​ Fact: In a perfect world, the perfect cork is the perfect closure, but in reality, perfect corks are extremely rare. Screw-caps eliminate many of the problems that can come with corks such as cork taint, oxidation and leakage and give the wine-lover confidence they’re getting quality and consistency. Find out more about corks vs screw caps here .   Myth 3: The more expensive the wine, the better it tastes
​ Fact: One of the joys of wine is that it comes down to personal taste. How much a wine sells for can indicate the quality of grapes and how expensive the winemaking process was. However, a lot of wine pricing is driven by economics and supply and demand, but this will never guarantee that a $500 bottle will taste five times better than a $100 one.   Myth 4: Blended wines are inferior
​ Fact: This myth has been driven by Australia’s insatiable thirst for single variety wines. However, one of the ironies of this is that some of Australia’s greatest wines ever made were blends. In fact, one of the most famous blended wines in the world is Champagne . Blended wines are a classic case of the end product being greater than the sum of its parts.    Myth 5: The French invented Champagne
​ Fact: It is argued that English scientist and physician Christopher Merret invented Champagne in the 17 th century when he added sugar to a finished wine to create a secondary fermentation.   Myth 6: Red wine with meat, white wine with fish
​ Fact: This is not a myth in that generally, the high tannins in red wine are a delicious complement for the fat in red meat, and the acidity in white wine gives brightness to a match of chicken or fish. However, it’s not a hard and fast rule. For example, you can pair red wine with fish; the secret is matching weight with weight. If salmon is poached, it will be silky, therefore a Rosé or Pinot Noir can work, while roasted salmon/ barra might pair well with a bolder red. Sauce is another factor, a creamy sauce screams for white wine, but a spicy red sauce or mustard sauce could work well with Sangiovese or even cool climate Shiraz !   Myth 7: A heavier bottle equals higher quality
​ Fact: Bottles with thicker glass are pricier because there is a higher investment in the packaging process, but it says nothing about the wine quality.   Myth 8: The correct serving temperature for red wine is “room temperature”
​ Fact: The ideal temperature to serve red wine is 14-18ºC. Serving it too cold will dull the aromas and ultimately the flavours in full-bodied red wine. Room temperature in Australia during the peak of summer may be anywhere from 25–35ºC, so don’t be afraid to pop your favourite red wine in the fridge for half an hour before your barbeque, unless, of course, it’s come from a temperature controlled environment. Learn more about how to store wine at home here .   Myth 9: An expensive decanter is the only way to decant wine
​ Fact: You can decant wine in any clean vessel such as a vase, a saucepan or a teapot. The process is simply to bring the wine into contact with oxygen to really bring out the aromas and flavours and help it to breathe. A stylish decanter obviously looks beautiful, though, and adds to the theatre of wine enjoyment. Learn more about how and when to use a wine decanter here.   Myth 10: If a wine smells and tastes like a particular fruit, it has been made with the addition of that fruit
​ Fact: The only fruit wine is made from is grapes. The other aromas and flavours you might detect are the result of aroma and flavour molecules that a grape shares in common with a particular fruit. For example, Cabernet grapes contain the same flavour molecules as blackcurrants, and Sauvignon Blanc has the same molecules as those found in green vegetables.
Two Blues Sauvignon Blanc 2014
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