Updated: Aug 19, 2021
We think you could all do with some "light refreshments" during this time, so we are kicking off a new Sommelier Says series where we interview some of the finest wine tasters and cocktail shakers (aka barmen) in the business. We are going to bust myths, serve up some top tips and inspire you with some fresh ways to sink that refreshing drink. So sit back, relax and pour yourself a little tipple!
This week we asked Zoe Pyo, formerly a sommelier at Sydney's renowned fine dining restaurants, Quay and Pendolino, which wine glasses are best to give the best wine experience.
"Many Australians serve wine in stemless glasses, but in restaurants we wouldn't usually recommend it. When you hold a glass, you don’t hold it on the bowl, you hold it on the stem. Your body temperature is effectively your wine - it can change the temperature of your drink instantly.
"Wine is also very sensitive of temperature and light, so the type of wine glass you use does make a difference to picking up every aroma of the wine.
"For Chardonnay, use a glass that is wider and bigger because Chardonnay is a more full bodied wine, which goes through the oak ageing process, so it needs more room to breathe.
"I also suggest a bigger glass is best for serving reds. Something with a nice wide bowl, so that the wine is exposed to more air. Thinner rimmed glasses can boost the flavour and aroma of the wine too.
"For a very light, aromatic red with crisp, fruity notes I would serve this in a Riesling glass. The Riesling glass features a smaller rim, which guides wine towards the center and the back of the mouth to avoid it overloading the palate from the sweetness.
"Plumm, Riedel or Zalto have beautiful glasses that you can use for both white and reds, if you don't want to buy multiple types of glasses to have at home!"