A normal restaurant setting includes glasses for red and white wines and water. There should also be a reserve of special glasses for sparkling and dessert wines and liqueurs. Following are the main categories and the most suitable type of glass for each:

Dry sparkling wine:
An elongated chalice or flute allows for a lively, uninterrupted display of bubbles to demonstrate the wine's perlage. In now normal to serve sparkling wines, Prosecco’s and Franciacorta wines in large chalice suitable for white wines.

Sweet sparkling wine:
A broad, shallow chalice - sometimes known as a cup or coppa - allows the wine to immediately express its full aroma.

Young white wine:
A rather small, slim chalice best expresses the fresh flavors and delicate aromas. A slight flare at the rim channels the wine to the sides of the tongue where it senses the bracing acidity.

Aromatic white wine:
A chalice of medium size, round and slightly closed at the rim, captures the essence of aromas.

Young rose wine:
A small chalice, somewhat wider at the bowl than the rim, favors the fresh fragrance of the wine first and then its delicate flavor.

Young red wine:
A medium-sized chalice with an egg-shaped bowl and a slight narrowing at the rim favors the expression of youthful freshness in aroma and flavor.

Mature red wine:
A fairly large chalice with a well-rounded bowl and an inward taper at the rilets the bouquet develop gradually as the wine is sipped.

Well-aged red wine:
A large, bowl-shaped chalice, sometimes called a ballon, provides ample space for the bouquet to show its depth and complexity while favoring a gradual evolution in flavor as the wine breathes.

Dessert wine:
A tall, slender, cylindrical chalice is designed to express the immediate aromas and sweet flavors of most types of dessert wine.

There are, of course, options for special types of glasses for wines within each category. But with a full set available along the suggested lines, most serving problems will be solved.