You'll typically want a separate glass for each type of wine served, arranged from right to left in the order they'll be used (while food is served from left to right, wine is traditionally poured from right to left). The particular glasses you use will depend on the food you're serving (wider for reds and narrower for whites, with smaller glasses for aperitifs, and one for water). Note that I used the words "wider" and "narrower," and not "taller" or "smaller." This is because any wineglass, whether for whites or reds, should have an ample bowl (be large in size) to give the wine room and allow its flavors to evolve.
You may have heard that wine tastes better from a glass with a narrow rim. This is actually true, or at least of how your perception of the wine is affected, because as the bowl narrows it focuses the wine's aromas towards your nose. Therefore, the more it narrows, the more you will be able to enjoy the scent of the wine at the same time you taste it.
With the dozens of wine glass manufacturers out there to choose from, and prices ranging from several dollars to several hundred dollars (per glass), this can often be a daunting task. The rules of thumb are:
References: The Wine Bible (2001), by Karen MacNeil
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