Wine glass shapes: choosing glasses for each wine
Bordeaux, Burgundy, white wine, flute or tulip: choose restaurant wine glasses by shape, capacity and durability, with a practical starter set.
In short
Glass shape affects how aromas and flavours reach the drinker: a tall, generous Bordeaux bowl suits structured reds; a broad Burgundy bowl suits delicate, aromatic reds; a smaller, more enclosed bowl suits whites and rosés; and a tulip or flute suits sparkling wine. Restaurants without a wine-led menu can start with three glasses: universal wine, sparkling wine and water.
Wine glass shape affects the surface exposed to air, where aromas gather and how each sip reaches the mouth. Choosing well helps the wines on your list perform at their best without filling the stockroom with shapes you rarely use.
Main glass shapes
| Glass | Shape | Suitable wines | Typical capacity |
|---|---|---|---|
| Bordeaux | Tall, generous bowl with a slightly enclosed rim | Structured, tannic reds: Cabernet, Merlot, premium Sangiovese | 55–70 cl |
| Burgundy | Broad balloon bowl with a narrow rim | Delicate, aromatic reds: Pinot Noir, Nebbiolo, mature reds | 60–80 cl |
| White wine | Smaller, tapered bowl | Young whites and rosés served cooler | 30–45 cl |
| Full-bodied white wine | Medium, more open bowl | Oak-aged whites, premium Chardonnay | 40–50 cl |
| Tulip | Wide in the middle, narrow at the top | Traditional-method sparkling wines, Champagne, Franciacorta | 30–40 cl |
| Flute | Tall and narrow | Simple sparkling wines, Prosecco, aperitif service | 17–25 cl |
| Dessert wine | Small glass with a reduced bowl | Passito, sweet and fortified wines | 15–25 cl |
Capacities vary considerably between manufacturers. Use these as a guide and check the product specification.
The universal wine glass
Without an extensive wine list, a universal wine glass covers 90% of service: a medium bowl, open enough for reds and enclosed enough for whites. Fewer shapes mean less rack space, simpler reordering and fewer types of breakage to manage.
A practical starting point for a restaurant:
- Universal wine glass for all still wines.
- Tulip for sparkling wines, or a flute if you mainly serve Prosecco as an aperitif.
- Water goblet if you set tables with stemmed water glasses rather than tumblers.
Add Bordeaux and Burgundy glasses when the wine list warrants them. Cocktail and spirits glasses have different requirements.
Flute or tulip?
The flute was designed to showcase bubbles. Its narrow opening retains carbon dioxide, keeping the sparkle longer, but restricts aromas. The tulip widens halfway up and narrows towards the rim, retaining bubbles while opening up the wine. It has become the leading choice for traditional-method sparkling wines and Champagne. Flutes still suit simpler sparkling wines and quick aperitif service.
The wide Champagne coupe loses bubbles quickly. Today it is mainly used for cocktails.
Material and durability
- Lead-free crystal glass, often called crystalline glass: clear, thin, resonant and dishwasher-resistant. A hospitality standard.
- Crystal: finer and more brilliant, but more delicate and expensive. It makes sense where wine is central to the experience.
- Toughened glass: thicker and more impact-resistant, suitable for intensive service, banqueting and outdoor use.
Pulled stems or attached stems
With a pulled stem, the bowl and stem form one piece. There is no joint at a common breakage point. These glasses cost more but last longer, making a difference in intensive service.
Service and washing
- Pour to the widest point of the bowl, around one third full, leaving room for aromas.
- Use stemware dishwasher racks with correctly sized compartments so glasses do not touch.
- Dry and polish with a microfibre cloth as soon as the cycle ends. Drops left to dry cause water marks.
- Store glasses hanging upside down or upright in a rack. Avoid standing them rim-down on a shelf: the rim is the most fragile part and can trap odours.
For order quantities based on covers, see how much restaurant tableware to buy.
Find the products
The items mentioned in this guide, in the Misee catalogue.
Frequently asked questions
How many wine glass shapes does a restaurant need?
Three are enough to start: a universal glass for reds and whites, a sparkling wine glass (preferably a tulip rather than a flute) and a water goblet. Add Bordeaux and Burgundy glasses when the wine list includes bottles that justify them.
Is a flute or tulip better for sparkling wine?
A flute keeps bubbles longer but restricts aromas. A tulip is wider in the middle and narrower at the rim, preserving the mousse while allowing aromas to develop. It is now a common choice for traditional-method sparkling wines and Champagne.
How much wine should you pour into a glass?
Usually to the widest point of the bowl, around one third of its capacity. The empty space allows swirling and collects the aromas.
Should restaurant glasses be crystal or glass?
Lead-free crystal glass, often sold as crystalline glass, is the usual compromise: clear, thin and dishwasher-resistant. Crystal is finer but more delicate and costly; toughened glass withstands knocks better but is thicker.
Need advice on your supplies?
Our customer service helps you choose sizes, quantities and materials for your venue.