Wine Glasses

A standard drink of wine in Canada is 142 mL (5 oz) of wine at about 12 percent alcohol, which is the usual restaurant glass pour. A 750 mL bottle therefore pours about 5 glasses. Tasting pours are usually 30 to 60 mL (1 to 2 oz), and many restaurants also offer 6 oz and 9 oz pours. Choose glasses large enough that a 5 oz pour fills only about one-third of the bowl, leaving room to swirl.

A Bordeaux glass is tall with a broad bowl that narrows slightly at the top, made for full-bodied reds such as Cabernet Sauvignon and Merlot. A Burgundy glass has a much wider, rounder bowl that gathers the aromas of lighter, aromatic reds such as Pinot Noir. White wine glasses are smaller, to keep the wine cool, and flutes or coupes are used for sparkling wine. Many restaurants use one all-purpose glass for most wines to simplify stock.

Stemmed glasses let guests hold the glass without warming the wine or leaving fingerprints on the bowl, and are expected in fine dining and tastings. Stemless glasses are more stable, easier to store and less likely to break, which makes them popular for casual restaurants, patios and events. Stemless glasses do warm white wine faster in the hand. Many venues keep stemmed glasses for wine service and stemless for events.

Modern lead-free crystal, such as Spiegelau and Schott Zwiesel, is made to be dishwasher safe, including in commercial machines. Use a rack with stemware compartments sized to the glass so stems and bowls do not touch, wash at normal temperature with a glass-safe detergent, and avoid putting cold glasses into hot water. Polishing with a lint-free microfibre cloth while the glass is still warm removes water spots.

For a restaurant, plan about 2 to 3 wine glasses per seat. For an event, plan about 1.5 glasses per guest for a wine reception, and more if guests are served both red and white or if there is a sparkling toast. A dinner with a toast plus a red and a white can need 3 glasses per guest. Order 10 to 15 percent extra to cover breakage.

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