First of all, as with any type of wine, the finer the glass, the more delicate it is to handle, and therefore the better the conditions for awakening the senses and perceiving the aromas. A very thin glass will allow you to better appreciate the wine’s color and enjoy a more delicate and pleasant mouthfeel (because there’s less material between your lips and the wine).

Release the aromas of a Burgundy wine

The choice of glass is also essential to maximize a wine’s aromatic expression. For non-sparkling red and white wines, we recommend a glass with a wide, rounded lower part and a narrower upper part.

This choice is explained by the fact that wine needs to have a large surface area in contact with the air, to ensure good aeration. Aeration releases the wine’s different aromas, and softens the tannins in red wines. The narrowing of the glass at the top concentrates the fragrant molecules and therefore the aromas, leaving room for an intense olfactory encounter.

Generally speaking, red wine needs to be served in a wide-bottomed glass more than white wine.

When serving, it is advisable to fill the glass no more than a third of the way up, to allow ample aeration and release of aromas. During tasting, to avoid warming the glass, it is advisable to take it by the foot and not the “chalice”.