Red wines are described as being light, medium or full bodied.   Light bodied is used to describe the red wines that are not very concentrated and don’t pack that much of a punch.  They usually generally have a light color and low tannin level.  White Zinfandel is a popular light bodied red wine.  Despite the fact that Zinfandel grapes have dark skins, they are removed before they release significant color and tannins into the juice.  As a result, it has a rosy pink color (also known as a blush.)

On the other end of the scale, full bodied indicates a red wine that is very concentrated.  It is the most flavorful and has a very darker red color, as well as very high tannin and alcohol levels.  Cabernet Sauvignon is a popular full bodied red wine.

Red wines boast a hearty and powerful taste.  The best type of red wine goblet to use is one with a wide bowl shape that tapers slightly for a narrower opening that will allow room for the aromas to collect inside the goblet.  You will want a goblet with enough room to allow the red wine to breathe.  The aromas and flavors from the wine will undergo a subtle, but pleasant, change as it aerates.  They’re strong taste make it best with rich foods like red meat, dark chocolate and cheeses.

Depending on the strength of the wine (i.e. light bodied, full bodied, etc.), the temperature you serve it at will differ.  Light bodied red wines will be served in the upper 50’s to lower 60’s Fahrenheit.  On the other hand, full bodied wines are served in the upper 60’s Fahrenheit – you want full bodied to be served at a higher temperature so it has an easier time to breathe and the aromas and flavors are released.  The type of wine goblet you use is important when considering temperature too, which I will discuss in a later article.

Overall, the best red wine goblets have a wide base with a narrow mouth that allows the wine to aerate, which enhances its flavors and aromas.

The best white wine goblets are thin in structure, unlike red wine goblets, that are much more spacious to allow liquid to swirl and aerate.  They have a narrower opening to collect more of the faint, delicate aromas.  These types of white wine goblets are the same types used for drinking champagnes and other sparkling wines.  Champagne is simply white wine that undergoes a second fermentation process to produce carbon dioxide, which is what makes the champagne bubbly.

Because of its lighter taste, it is generally served with meals with a light and simple taste.  It goes great with chicken and fish dinners, as well crackers and soft cheeses.  Since white wines are more delicate and refreshing to the palate, they are best served cold.  Otherwise, you risk the alcohol taste ruining the wine.

White wines are usually served colder.  They are usually served in the high 40’s to low 50’s degrees Fahrenheit.  Because of their more delicate composure, you do not want it to get warm enough that the taste of the alcohol will become dominant on the palate.  Instead, you want the subtle flavors of the white wine to stand out.  Sparkling wines and champagnes are served the coldest, and generally should not surpass 50 degrees Fahrenheit.  The type of wine goblet you use can affect the serving temperature, which I will discuss in a later article.

In the end, the best wine goblets for white wines are slender in design and have a small narrow opening best capture the essence of the wine.