Stemmed wineglasses have been the choice of wine lovers for eons. They typically remain the vessel of choice for most “serious” aficionados and wine judges in a competition setting. But more often, we see stemless choices in tasting rooms and casual restaurants, and at festivals, tailgate events and picnics during any season.

While not a raging debate, there is a discussion about which type of wineglassware is “best.” But just like the definition of the “best wine,” the decision lies in the perception of the sipper. The choice is a personal one, based on preferences and the circumstances around which the wine is enjoyed.

In both cases, the most important component is the bowl. It is where the wine sits and how you deliver the wine to your palate.

It should be filled no more than half and should be large enough to swirl the wine and release the aromatics.

The rim should be “cut,” meaning there should be no “bead” to interfere with the flow of wine on your palate. The glass should be thin and undecorated.

But beyond the bowl, here are some things to consider when deciding what kind of glass to use after you pull the cork (or unscrew the bottle, or perhaps pop a can):

STEMMED

Stems are truly utilitarian. They allow you to moderate the temperature of the wine before you sip it. Chilled white wines remain cooler when you hold the stem. Reds that are too cold can be warmed as you cup the bowl with your hands. The stem also allows you to swirl the wine more easily.

Certainly, a stemmed glass is more elegant so when pouring a special wine for a very special occasion, the “look” of stemmed glasses enhances both the experience and the impression of exceptional quality.

On the downside, stemmed glasses are bulky. Many are not dishwasher safe. They are much more prone to breakage and are not very appropriate for a picnic in the park on a windy day.

STEMLESS

Stemless glasses tend to be sturdier. They work well at parties and in tasting rooms where large crowds sit on picnic tables outdoors in the sunshine. They take up much less storage space. They tend to be more popular with casual consumers who are put off with some of the pretentiousness in our industry.

However, white wines and reds served appropriately will lose their optimum temperature more quickly.

Most wineglass manufacturers from the renowned Riedel family to the everyday Libby glasses found ubiquitously in many family style restaurants are producing versions of each style of glassware. Prices range from $1 or so at the local discount store to $30 or more from the more classic manufacturers.

Our business and much of its jargon can be intimidating. We have too many rules sometimes.

So choosing THE glass to use when you open a bottle of your favorite wine should not stand in the way of simply appreciating the pleasure that a lovely vintage on a warm fall afternoon or a chilly windy day will offer — stemmed or not, red or white, dry or sweet.

The key is to simply enjoy.

To talk all things wine, email Donniella at dwinchell@Ohiowines.org