a series of Wine Bits and Sips, written by Junghyun.
for the original Korean version
The four things that determine how a wine tastes: the wine itself, the company, the food and the glass.
They say four things determine how a wine tastes: the wine itself, the people you’re drinking with, the food you pair it with, and the glass. That last one tends to surprise people.
My own glass obsession started not with wine, but with a glass. At a tasting event early in my wine journey, something on the table caught my eye, not what was being poured but what it was being poured into. It was almost impossibly light, with a long, slender stem and a bowl whose rim seemed to vanish against your lips as you drank. I asked the sommelier instructor about it on the spot, and that was my introduction to the Zalto Universal Glass. She told me the backstory with obvious delight: a wine importer-turned-sommelier had ordered them in bulk as gift packages and negotiated them down to roughly half the price of Riedel. Which is how Zalto quietly became available in Korea at a surprisingly reasonable price. By the time she finished the story, I had already found the glass on my phone and checked out. 😄
Someone on YouTube once said that a luxury wine glass is pure happiness when it’s sitting on the table, and pure dread the moment it hits the sink. Completely agree. My Zalto glasses come out maybe once or twice a year. Washing them is just too nerve-wracking. And yet, I’d still recommend having a set of Universal glasses if you want to experience wine at its best. The clarity of the crystal shows off the color of the wine beautifully; the near-invisible thin rim gets out of the way so the wine can speak for itself; and drinking from something so weightless and refined gives the whole experience a sense of occasion. On a special evening, that feeling makes every penny worth it. My more recent addition, the Zalto Burgundy, has become a favorite for a different reason. The wide bowl is perfect for burying your nose in and chasing aromas. It’s also surprisingly useful as a makeshift decanter: if you couldn’t resist opening a wine that needs more time, pour it into the Burgundy glass and let it breathe until the bouquet opens up.
When people think of premium wine glasses, Riedel comes to mind first, particularly the Sommelier Black Tie and Red Tie series. Both Riedel and Zalto are Austrian crystal glass brands at the top of the category. Riedel leans into curves and feminine volume; Zalto is more linear, with a sleeker, more architectural feel. There are other high-end design-forward brands: Zieher and Josephine, but honestly, for home use, it comes down to personal taste.
The shape of a wine glass is designed to highlight the wine’s specific character. A wide Burgundy bowl lets you nose the glass deeply; a tall, narrow tulip flute keeps the bubbles rising beautifully. If you’re just starting to build a collection, a Bordeaux glass and a Champagne flute are the most versatile starting points. One practical tip that’s easy to overlook is the height. Online photos make it hard to judge actual dimensions, and it’s surprisingly easy to receive a glass that won’t fit on your cabinet shelf. If you’re ever served a premium glass at a restaurant, acknowledge it. Fragile, labor-intensive to care for, and expensive to replace, choosing to use fine glassware is a restaurant owner’s way of saying the guest matters. That kind of hospitality deserves a quiet nod of appreciation.
For relaxed dinners and everyday pours, stock a generous supply of mid-range glasses that neither you nor your guests need to worry about. Reliable options in this category include Germany’s Spiegelau, Switzerland’s budget-friendly Zwiesel, and Villeroy & Boch, which supplied the German royal household and remains a beautifully made, accessible option. My personal daily drivers are the Villeroy & Boch white wine glass and the Luigi Bormioli DOC from Italy, both seamless (no mold line on the stem) and both excellent value.
However, there are no rules that wine should be poured into a wine glass. Some of the most satisfying wine tastes are from a plain stackable tumbler on a weeknight after work, just pulled straight from the fridge. That’s exactly the right glass. 😄
Use a mild dish soap or a baking soda and citric acid mix; this removes wine stains and keeps bacteria from settling in. You may have heard that wine glasses should be rinsed with hot water only, but skipping soap is actually a hygiene concern. If a glass at a restaurant smells off when it arrives, it hasn’t been cleaned properly; ask for a replacement without hesitation.
One more recommendation: the Zalto Balance. I received a set as a birthday gift recently, and it might become my new everyday glass. It’s smaller and more approachable than the Universal or Burgundy, easy to swirl, and the wide bowl concentrates aromas beautifully. It works wonderfully with aromatic whites like Chardonnay and Pinot Noir and even holds its own with Champagne. I think it’s going to earn a permanent spot on my table.
