Wine glass

A drinking vessel designed for serving wine, made in stemmed or stemless forms. Its bowl, rim, and capacity shape how wine is presented and consumed.

Bowl (vessel): The hollow, rounded part of a vessel that holds its contents. Its shape and volume define the wine glass’s capacity and the space where aromas collect.
Aroma: A perceptible smell produced by volatile chemical compounds. A glass’s bowl can concentrate or disperse volatile compounds above the wine.
Champagne flute: A tall, narrow glass traditionally used to serve sparkling wine. Its form is a specialized wine-glass design associated with Champagne service.
Stemless wine glass: A wine glass with a bowl resting directly on a flat base, without a stem. It trades the stem’s grip and separation from the hand for a stable, compact form.
Stemware: Drinking vessels supported by a stem above a foot or base. Traditional wine glasses belong to this broader family of vessels.
Volatility (chemistry): The tendency of a substance to vaporize at a given temperature. Wine aromas reach the nose when volatile compounds escape from the liquid.
Burgundy glass: A broad-bowled wine glass commonly used for aromatic red wines such as Pinot Noir. Its wide bowl is intended to expose delicate aromas in certain red wines.
Wine tumbler: A stemless, generally straight-sided drinking glass used for wine. It serves wine without the bowl-and-stem profile of a conventional wine glass.
Glass: An amorphous solid commonly made by cooling molten silica-based material. Most wine glasses are made from glass, though other materials are also used.
Thermal conductivity: A material’s ability to conduct heat. Holding a stem rather than the bowl can reduce heat transfer from the hand.

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Wine aromaRelated: Its bowl and opening influence how aroma compounds collect and reach the nose.