Sommeliers tend to pick a different wine glass for every scenario, but that’s not because the glass makes a difference. It’s because they want you to think the glass makes a difference. It’s more about ambience and experience than it is anything else. You’ll have a better experience at a restaurant that serves a Merlot in a different glass than they serve their Riesling. It will look more sophisticated and you’re likely to enjoy it more. Sommeliers will choose the same brands you do, ranging from Riedel and Schott Zwiesel to Inalto Uno and Rastal Teku. Libbey is also one of the largest restaurant suppliers.