Wine, sparkling wine and champagne
Serve wine, sparkling wine and more in style
Pairing food and wine
As every wine connoisseur knows, the glass makes all the difference: depending on the wine variety, the right glass will make the aromas particularly intense.
Here is our tip: choose the right wine and perfect wine glass for each course of the meal.
Beef – a full-bodied red wine
If you would like to serve a delicious roast beef, choose a smooth, full-bodied red wine with strawberry aromas – such as Pinot Noir or Spanish Rioja. The wide diamond-patterned goblet of our Boston Red Wine Glass will allow the wine's aromas to fully develop. The coloured versions in red and green will create a particularly festive look.
Wine recommendation: Avior Reserva 2011
(dark cherries, cassis, vanilla, cinnamon, chocolate, cedar)
Fish - a light wine - or rosé wine
Many families, choose salmon or zander for their traditional festive menu. The best choice for these dishes is a fresh and light wine such as Chardonnay or Pinot Blanc. The Octavie White Wine Glasses, will add a fascinating twist to the wine's subtle elegance – thanks to the festive, shiny polished diamond effect and the wide, rounded goblet that emphasises the elegant bouquet.
Wine recommendation: "Viña Tobía" Rosado 2015
(plums, strawberries, raspberries)
Vegetarian – a dry or fruity wine
For those who prefer a vegetarian feast, a fruity wine is an ideal choice. For example, a red Beaujolais goes perfectly with steamed vegetables and cheese toppings. Accompany grilled vegetables, risottos or salads with a semi-dry Pinot Gris or a Grüne Veltliner. One way or another: the down-to-earth glass series Entrée offers the perfect red and white wine glasses for your celebrations.
Wine recommendation: Albet i Noya "Curiós Xarel.lo" 2015
(lime, quince, white peach, fennel, grass)
* Wines seen at vinos.de
Sparkling wine or champagne – a subtle difference
Sparkling wine now refers to all high-quality fizzy wines that are not allowed to call themselves champagnes. However, some strict rules also apply to high-quality sparkling wines. For example, the carbon dioxide of the base wines can originate only during the second fermentation. The maturing time is then around nine months and at 20°C the finished sparkling wine has at least 3.5 bar and 10% volume of alcohol.
Champagnes always come from the Champagne region of France. This means that only sparkling wines produced in Champagne according to the "méthode champenoise" can call themselves champagnes. For this special bottle fermentation, a specifically mixed proportion of cane sugar or beet sugar and yeast are added to allow a second fermentation. The permitted grape varieties are Pinot Noir, Pinot Meunier and Chardonnay and these are harvested by hand. The prescribed minimum maturing time for a non-vintage champagne is 15 months. Champagnes must be sealed with a natural cork.
Sparkling wine tulip
A sparkling wine tulip is a tall glass that comes into a conical shape at the bottom and has a relatively short stem. The name is inspired by the tulip shape of the goblet. The tulip becomes increasing narrow as it rises, allowing the aroma to concentrate in the top of the glass, while the relatively small surface makes sure that it does not evaporate too quickly. For connoisseurs, this makes the tulip the ideal shape for real champagne pleasure.
We recommend: serve a good champagne in the Allegorie Premium Champagne Glasses (300 mm).Their very elegant shape will coordinate ideally with gold or platinum tableware designs.
Developed in early Italy, the flute became the champagne glass of choice during the 18th and 19th centuries. The goblet of a champagne flute is tall and curves slightly outwards at the rim to create a narrow surface that retains the bouquet. The flute's long stem stops the sparkling wine from absorbing the heat from your hand - provided you pick it up by the stem or, even better, by the base.
We recommend: welcome your guests with a good sparkling wine or champagne served in the Purismo Specials Champagne Flutes.