How to Find Glasses with Class, Brought to you by JCPenney Wedding Registry
As you plan to stock your cupboards with glassware, you should consider the following factors: the kinds of beverages you enjoy, your entertaining style and the level of care requirements with which you are comfortable.
To distinguish the best glassware, look at its content and manufacturing process.
When viewing glassware on our site, the content and manufacturing process of each pattern will always be listed.
Content: Glassware contains a combination of sand, ash and limestone. Fine crystal stemware contains all of the above, plus lead oxide. It’s this lead content that produces translucency, more intricate design work, i.e. etching, and color saturation.
Manufacturing Processes: Glassware is produced by machine. The finest quality crystal stemware is mouth-blown and cut. It will have a brilliant, lustrous finish, a heavy-weighted base and stem, and a thinner rim, that when tapped, produces a lovely ringing sound.
There are three basic categories of glassware, whether barware or fine crystal:
- Everyday juice, beverage, iced tea
- Barware double old fashioned, highball, beer mugs and pilsners, beer glasses
- Stemware goblets for water, champagne flutes, white wine, red wine (in either balloon or burgundy shapes), cordial, brandy snifter, martini
Keep in mind how the glassware you are registering for will need to be cared for and stored.
While most glassware is fine in the dishwasher, it produces better results from hand washing. Hand washing is recommended for the elimination of water spots and results in a much lesser chance of chipping or breakage. Fine crystal stemware must always be hand- washed.
Some pointers on washing by hand:
First, line your sink with a rubber mat, like those you put underneath your dish drain, to further ensure safe handling. Next, add a mild detergent to the warm water. Some experts suggest that adding some lemon juice or apple cider vinegar to the water will enhance the glassware’s lustrous finish after drying. Use a thinner, lint-free dish towel for drying; it is easier to maneuver, and it won’t leave behind remnants of threading.
Finally, make sure you know how to store your glasses properly ahead of time. This will help you prepare as you set up your kitchen storage space. While most glassware holds up just fine upside-down, you must store fine crystal stemware upright, to prevent breakage, as the rims are thin and fragile.
Another note to consider is that some beverages are better served from certain glassware styles, either because of the glass shape or size. A classic example–the red wine glass and the white wine glass.
Red wine is served at room temperature; therefore, its glass is wider, or bowl-shaped, to quickly expose the wine to the air and warm it. The glass should be held just below the bowl, so the wine maintains its room temperature. White wine, however, should be chilled before serving. Therefore, its glass is thinner, allowing less wine to be exposed to the air. The glass is designed to be held by the stem, so as not to take the chill off of the wine.
Keeping in mind which types of glasses you will use, as well as those you will use for entertaining guests,use this barware and stemware guide:
High Ball Usually a tall, slim glass, approximately 12 ozs., used for mixed or iced drinks. Sometimes called a beverage glass; also called a cooler.
Double Old Fashioned (DOF) This short, wide glass is referred to as the “on the rocks” glass. Ideal for mixed drinks and everyday use, such as for juice.
Goblet An all-purpose stemmed glass with a 12-14 oz. bowl. Generally used for water, but may also be used for any type of wine.
Pilsner A tall glass used for beer, with an elongated shape that allows the beer to reach a full head of foam.
Beer Mug The thickness of this glass enables it to be easily chilled. Designed for beer, it’s also great for ice cream drinks.
Red Wine A 12-16 oz. glass with a wide-mouthed, rounded bowl that allows the wine to breathe, or be quickly exposed to the air, so as to reach room temperature. The glass should be held just below the bowl, so the wine maintains its room temperature.
White Wine A 10-14 oz. glass that is tall and slender in shape, with a tapered mouth. White wine is to be served chilled; therefore, this thinner glass allows less wine to be exposed to the air. Hold this glass by the stem, so as not to take the chill off of the wine.
Burgundy An oversized 20-22 oz. balloon-shaped glass usually used for red wines or brandy. The glass’s wider mouth and overall shape allows these beverages to breathe, or be exposed to the air, so as to reach and maintain room temperature. People who drink red wine and brandy will often substitute having separate glasses for each with the burgundy glass.
Flute A 6-8 oz. glass for serving champagne. Its taller shape and narrow mouth allow bubbles to move slowly and retain their effervescence.
Brandy Snifter A short-stemmed, 20-24 oz. glass designed to held by the bowl to warm the brandy. Warming the brandy enhances its aromatic appeal.
Martini Usually a 3 oz. tall stemmed glass with a V-shaped bowl. It’s also a perfect glass to serve chilled desserts in, such as sorbet.
Margarita This large 8-16 oz. glass serves up frozen specialty and salt-rimmed drinks.
Also, look for glassware that complements the designs of the dinnerware and flatware.
For example, a more angled, geometric shape might work best with a more contemporary pattern, while rounded, scrolled and floral designs might be best suitable for more traditional, romantic patterns.
The most commonly used glassware pieces are sold in sets of four.
First, select the Everyday glassware sets: juice, beverage and iced tea glasses.
The most commonly registered Barware and Stemware sets are: the wine glass; the “all purpose” goblet for both red and white wines as well as water; the old-fashioned; and, the highball.
We recommend you register for at least 12 four-piece sets of glassware.
This a good go-by number and an industry standard. However, because glasses are occasionally broken, and guests may use several in the course of an evening, register for a few extra so you never run short.