When it comes to wine glasses, buyers have a myriad of options. From inexpensive and sturdy to costly, mouth-blown, and ethereally light versions, there’s a range of options to fit every budget.
There’s no shortage of shapes, either. Some manufacturers offer different silhouettes for different varieties, while others tout one single glass as the universal standard for all wines.
To sort through the stemware, SevenFifty Daily spoke with on-premise professionals about the glassware they turn to as their go-tos, and how these stems fit with their programs. (All glasses are listed with suggested retail price in the noted quantity.)
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Bormioli Rocco ‘Electra’ Glass 18.5-Ounce; $55 for a set of six
Selected by Alex Cuper, director of beverage and hospitality, El Che and Brasero, Chicago
South American wine is the focus at Alex Cuper’s two establishments. Brasero features a list of 100 bottles under $100, while El Che’s smaller selection brings to light lesser-known vineyards and producers, as well as low-intervention winemaking. “The goal is to highlight the exceptional quality of South American wine at an exciting price point, allowing guests to explore and experiment,” says Cuper. His stemware of choice is the Bormioli Rocco’s 18.5-ounce ‘Electra.’
“This is the only glass we use at Brasero, being that we wanted to streamline things as well as make it feel less intimidating to guests,” says Cuper. For example, a single glass alleviates questions about why one wine might be served in Bordeaux and another in a Burgundy shape. Beyond sturdiness, “Size—within reason—is the one thing I look for the most,” adds Cuper. “Not like those novelty glasses, but enough room to let the wine open up and be able to be swirled.”
Kimura Piccolo Glass; $98 for set of six
Selected by Courtney Kaplan, managing partner and wine and sake director, Camélia, Los Angeles
At French-Japanese bistro Camélia, both sake and wine get equal consideration on the list. “We focus on thoughtfully farmed wines from France, from both classic producers and regions, and up-and-coming, progressive newcomers,” says managing partner Courtney Kaplan. “Sake shares space on the page and the table with wine, sitting side by side in all contexts.”
The aesthetics of the Kimura glass align perfectly with the program. “I love the shape, which feels both casual and elegant at the same time,” she says, “and the short stem brings a subtle connection to Japan and traditional low tables with tatami seating.” From a functional perspective, the glass works for all pours, whether by the glass or bottle, and for both wine and sake. “We really try to make wine and sake feel accessible and fun for both our staff and our guests, and keeping the glassware simple helps serve that purpose,” adds Kaplan.
Libbey Vina 17-Ounce; $10 per stem
Selected by Brandon Ford, director of beverage, Hyde Park Restaurant Group, Cleveland, Ohio
Hyde Park Restaurant Group operates 14 fine-dining steakhouses across five states. The expansive programs feature approximately 50 wines by the glass—including reserve selections—and between 200 and 300 bottle selections, depending on the location, and all emphasize domestic Cabernet Sauvignon.
With one style of wine so dominant, Ford seeks a glass that does Cabernet and other bold reds justice. “Our workhorse is the 17-ounce Libbey Vina,” says Brandon Ford, the director of beverage. “At around $10 a stem, it’s dishwasher-safe, durable, and substantial in the hand, but generous enough to let the full-bodied reds that account for roughly 75 percent of our sales really open up. It hits the sweet spot between elegance and practicality across 14 high-volume locations.”
Andrea Robinson ‘The One’ Glass; $32 for a two-pack
Selected by JT Garczynski, partner and sommelier, Maxwell Park and PopFizz, Washington, D.C.
With a monthly, rotating, and themed by-the-glass program of over 50 wines, sommelier JT Garczynski describes the list at Maxwell Park as “high maintenance, but beyond rewarding.” Over the nine years in operation, guests have sipped their way through soil-based, regional, and pop culture inspired themes. “There is little we have not covered, while not being particularly redundant,” he says.
For a program with that much depth and breadth, Garczynski keeps the glassware simple. “Our go-to glasses are ‘The One’ glasses by Andrea Robinson,” he says. The line contains two styles, one for reds and one for whites, and Garczynski employs both. ”Given the nature of our program, we are constantly pouring tastes and half glasses. These glasses are beautiful and yet such a bargain given their functionality and durability compared to other premium restaurant glassware.”
Gabriel-Glas StandArt Universal Glass; $36 per stem
Selected by Bryan McCall, wine director, Charlie’s, St. Helena, California
The seafood-focused menu at Charlie’s in Napa Valley equals a list heavy on white varieties, says wine director Bryan McCall. Champagne, white Burgundy, and wines from the Loire Valley speak to what the local community wants to drink, according to McCall, “and we love to include standout representatives from our Napa and Sonoma neighbors,” he says.
To serve a global selection of wines in a high-volume restaurant setting, McCall champions the StandArt Universal Glass from Gabriel-Glas. “This is our go-to glass for by-the-glass pours and most varieties on our list,” he says. “I’m looking for a glass that offers balance in the hand, a large enough bowl for swirl potential, and feels satisfying with a full-glass pour, but not so big that it dominates the table space.”
Jancis Robinson x Richard Brendon The Precision Universal Wine Glass; $78 per stem
Selected by Jin Ahn, general manager, Noreetuh, New York City
Jin Ahn, the general manager of 10-year-old Noreetuh, is a proponent of aged German Riesling. Guests have the opportunity to go deep into the portfolios of producers such as Keller, Julian Haart, JJ Prum, and Falkenstein, with selections spanning five decades. Rounding out the list are sparkling wines from Champagne and around the world, all of which complement the restaurant’s Hawaiian cuisine.
To taste rare and older vintages, Ahn’s go-to glass is The Precision Universal Wine Glass from Jancis Robinson and Richard Brendon. “It’s sleek and light,” he says. “I use this to taste the majority of the wines I serve.”
Dispatch
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Shana Clarke is a wine, sake, and travel writer, and the author of 150 Vineyards You Need To Visit Before You Die. Her work has appeared in Saveur, Fortune, NPR, Wine Enthusiast, and Hemispheres. She was shortlisted for the Louis Roederer 2020 International Wine Writers’ Awards and ranked one of the “Top 20 U.S. Wine Writers That Wineries Can Work With” by Beverage Trade Network in 2021. She holds a Level 3 Advanced Certificate from Wine & Spirit Education Trust and is a Certified Sake Sommelier. She will always say yes to a glass of Champagne. Learn more at www.shanaspeakswine.com and follow her @shanaspeakswine.
