The shape of the lenses, what size for which region, and for what reason?

We often talk about choosing the wine, but less about choosing the glass. And yet, the latter plays a fundamental role in the tasting experience.
Each glass, by its shape, size and opening, acts as a true sensory revealer: it guides the aromas, channels the textures and influences the overall perception of the wine.

A Burgundy glass won't enhance a Bordeaux, and vice versa. It's not a matter of protocol, but of respecting the wine and its balance.
Each wine region has gradually inspired a specific glassware, adapted to the characteristics of its grape varieties, its winemaking tradition and the aromatic expression of its wines. 

The Burgundy glass (Ballon)

The Burgundy glass, often nicknamed the "balloon," is recognizable by its wide, rounded opening, which forms a generous bowl. Its slightly narrower opening plays a key role in the perception of aromas.

This particular design is not insignificant: it was conceived to reveal all the finesse of Burgundy grape varieties, and more specifically of Pinot Noir, the emblematic grape variety of the region's great red wines.

Why is this glass ideal for Burgundy wines?

• Its ample shape promotes a large contact area between the wine and the air, allowing for gentle oxygenation, suitable for delicate wines.
• The closed opening channels the aromas towards the nose, intensifying the perception of the bouquet — often marked by notes of red fruits, violet, undergrowth or sweet spices.
• The glass's internal curve guides the wine to the tip of the tongue, where the fruit and freshness are perceived, not the bitterness. This highlights the subtle balance of Pinot Noir, a grape variety with low tannins but high aromatic potential.

Service Council

To maintain the balance between oxygenation and aroma concentration, pour the wine to one-third of the glass, just below the shoulder of the bowl. This allows the wine to open up without excessive oxygen, and offers a more precise appreciation of its bouquet.

The glass in Bordeaux

The Bordeaux red wine glass has a tapered tulip shape, narrower and taller than the Burgundy glass. Its slightly narrower opening and elongated shape are designed to complement wines with a pronounced tannic structure.

This specific design fulfills several functions essential to the tasting experience:

• Promote rapid and controlled oxygenation, essential for young wines or wines with high phenolic concentration.
• Concentrate the complex aromas in the center of the glass, before they escape, thanks to a slight closure towards the neck.
• Guiding the wine in the mouth to balance the sensations in order to limit the direct impact on areas sensitive to astringency.

Red Bordeaux wines made from Cabernet Sauvignon, Merlot, or Cabernet Franc grapes—often vinified for their power—find a fitting setting here. This glass shape helps to tame their tannic structure while revealing their complex aromas that develop with aeration (notes of black fruit, tobacco, cedar, and undergrowth).

Service Council 

Fill the glass up to the shoulder (widest part of the bowl) to optimize the oxygenation surface without dispersing the aromas.

The glass Champagne

Long embodied by the flute or the coupe, the glass Champagne Modern winemaking today adopts more balanced forms, capable of respecting the effervescence while revealing the aromatic richness of this unique wine.

The ideal glass for the Champagne It features a narrow base, a gentle curve, and a slightly narrowed opening. This silhouette combines aesthetics, aromatic precision, and respect for the bubbles.

Why is this glass preferable to flutes or coupes?

• The traditional flute, although elegant, promotes the rising of bubbles but limits the oxygenation of the wine and reduces the aromatic perception.
• The glass, being too wide and open, quickly allows the aromas and bubbles to escape, to the detriment of the tasting experience.
• The tulip glass—slightly domed in the center and narrowed at the top—is today the perfect compromise: it preserves the effervescence while offering space for the bouquet to express itself, particularly with grower champagnes, vintage champagnes, or those made in blanc de blancs.

Service Council

Fill the glass to about a third of its height, so that the bubbles can develop harmoniously without excessive foam. Hold the glass by the stem to avoid warming the wine and disturbing the delicate effervescence.

The Alsatian wine glass

The Alsatian glass is undoubtedly the most recognizable of all: a long, slender stem, sometimes tinted green, and a narrow opening with a vertical profile. More than just an aesthetic curiosity, this shape fully contributes to the expression of the region's white wines.

Why is this shape so unusual?

• The elongated stem allows the glass to be held without warming the wine, an essential point to preserve the freshness and liveliness of Alsatian grape varieties.
• The narrow chamber channels the floral and spicy aromas towards the nose, without dispersion.

The fine shape promotes a clean attack on the palate, respecting the balance between residual sweetness and marked acidity — typical of Rieslings, Gewurztraminers or Pinot Gris.

And what about that green color of the foot?

The origin of the green glass is as much a matter of history as of tradition. In the 19th century, some winemakers used this colored glass to conceal the greenish reflections of wines made from grapes picked too early — a clever way to mask a visual defect while promoting a local style.
Today, this characteristic has become emblematic of Alsatian identity, and no longer responds only to aesthetic or cultural criteria.

Service Council

Alsatian wines should be served well chilled, between 8 and 10°C, and poured to a maximum of one-quarter of the glass. This allows for good aromatic expression without overwhelming the olfactory experience, while maintaining the wine at the correct temperature.

The INAO wine glass

The INAO glass, named after the National Institute of Origin and Quality, is the official standard used in all professional tastings. Designed in 1970, it adheres to precise specifications, aiming to guarantee a neutral and consistent interpretation of the wine.

Its tight tulip shape, moderate size and ovoid calyx make it a particularly reliable sensory analysis tool.

Why has this glass become the standard?

• Its harmonious shape allows the aromas to be released without excessive oxygenation, preventing distortion of the olfactory perception.
• Its narrow opening concentrates volatile compounds, making it easier to identify aromas, whether primary, secondary or tertiary.
• It is suitable for all types of wines: white, red, rosé, sweet, and even sparkling if needed.

Its versatile format makes it the ideal tool for trade shows, competitions, tasting courses, and public workshops. It doesn't emphasize any particular style, but allows for a balanced and rigorous approach, highly valued by wine professionals.

Usage tips

Pour the wine from a low height, about a quarter of the way up the glass, to limit the influence of ambient temperature and avoid overpowering the aromas. Gently swirl the wine in the glass to release the aromas, then breathe in still, without stirring, to perceive the more volatile compounds.

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