“The only piece of equipment used to appreciate wine is the glass,” explains David Kong, the founder and CEO of the New York-based glassware company Glasvin. “Handblown glasses are one single piece, which is thinner, lighter, and more malleable—all things that improve the drinking experience.”
“Our wine glasses weigh less than a standard pour of wine,” says Kong. “Which tells you just how light a glass can be. We want you to forget that it’s in your hand unless you’re looking at it.”
“In terms of what matters in the shape from an aromatic perspective, the ratio between the widest and most slender section of the glass is the most important,” says Kong. “This combination determines the level of aeration the wine gets in the glass, and changes the intensity based on how much the glass closes at the top.”
“When it comes to the stem, it should be thin enough that your fingers can join imperceptibly,” says Kong. “We make our glass stems 4.5 millimeters in diameter. At even 5.5 millimeters, you begin to notice the stem size and that starts taking attention away from the wine.”
“We don’t make 100 different shapes because the difference between glasses is minimal once you’re using good glass to start,” says Kong, whose company manufacturers just three glass styles.