Switch mode

Timeless Elegance in Every Sip

A good wine deserves the right glass. When choosing glassware, it pays to rely on established producers – those with a legacy of expertise and innovation. Whether you opt for machine-made or handcrafted models depends on your budget and how and where the glass will be used.

Swiss Deluxe Hotels H Magazine Winter 2025 26 CCCC Rick Barrett

With a long-standing tradition, Riedel, founded in 1756 in Kufstein, Austria, is now in its 11th generation of family leadership. The company offers countless collections across all price ranges and for various occasions – from professional wine tastings to casual get-togethers. Riedel pioneered varietal-­specific glassware based on the philosophy that the shape influences bouquet and flavour. The machine-made Vinum series is a reliable choice. Simi­larly, the German company ZWIESEL FORTESSA has recently launched its new Vuelo glass series under the premium brand Zwiesel Glas. This light-as-a-feather, machine-made premium collection includes five distinct models tailored to different types of wine. Founded in 1872 in the Bavarian town of Zwiesel, the company has grown from modest beginnings into a leading international specialist. In addition to having the largest machine production facility in Germany, the company also has one of the world’s largest and best handcrafted production facilities in Hungary. It sees itself not merely as an industrial enterprise, but as a practitioner of artisanal craftsmanship representing elevated glass culture.

Hans Denk, a visionary from Austria, dreamed of the perfect wine glass – a concept that led to the launch of Zalto two decades ago in the Waldviertel region, once home to 120 glassworks. Though the tradition had already faded, Denk revived it. Zalto glasses are not based on grape varieties or regions but are instead designed for wines with similar aromatic profiles and structures. The Zalto Denk’Art series is deliberately handmade to achieve an ideal level of delicacy in the goblets.

Another revival story is that of Josephinenhütte, originally from Silesia. Master glassmaker Kurt Josef Zalto – known for his work with the Zalto brand – aims to create visionary, sometimes unconventional glass forms to redefine standards. These mouth-blown glasses are true works of art. The current lineup includes five different models – from Josephine No. 1 to No. 5 – tailored to various wine styles.

Swiss wine expert and former Mövenpick head buyer René Gabriel also sought the ideal all-around wine glass. Collaborating with professional designers, he developed the Gabriel-Glas – ideal for both everyday enjoyment and the evaluation of rare, high-end wines. Medium-sized, elegant and accessible, this goblet effortlessly combines form and function. From five standout manufacturers, one model each has been chosen – together offering a rich variety of wine experiences.

Words Peter Keller

Related Stories

Behind every plate at La Réserve Eden au Lac Zürich lies a story: tomato fields at dawn, olive groves in the heat of summer, pasta machines from the 1970s and, above all, people who work with devotion. Together with chef Marco Ortolani, we visit two producers without whom his cuisine would not be the same.

Discover more

Zurich may be known for its precision and alpine elegance, but it’s also emerged as a rising star on the global culinary map. The city’s dining scene blends haute cuisine with creative fusion – where Mediterranean classics meet Nikkei flair and historic guild houses echo with bold, modern flavours.

Discover more

Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.

Discover more

Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.

Discover more

If you want to discover the culinary highlights of the Canton of Bern, begin your journey at Radius by Stefan Beer, the fine-dining restaurant of the Victoria-Jungfrau Grand Hotel & Spa in Interlaken. Chef Stefan Beer and his team serve a menu that feels like a gourmet tour of the region.

Discover more

In summer 2025, top chef Stefan Lünse took over the culinary reins as Executive Chef at the Grand Hotel Zermatterhof– and promptly confirmed the Michelin star. His gourmet menu launches like spectacular fireworks with a bold statement: ‘My team and I are eager to go full throttle.’

Discover more

Renowned for its exceptional marbling, melt-in-the-mouth texture and unmatched flavour, Wagyu beef has become a symbol of gourmet indulgence. But what truly sets it apart? We spoke with Massimo Trazza, Head of Meat Purchasing at Bianchi, to understand what it takes to raise one of the world’s most coveted cattle. ‘Wagyu is craftsmanship,’ says Trazza. ‘Every detail, from feeding to care, influences the quality. You’re tasting years of precision in every bite.’

Discover more