The Jancis Robinson x Richard Brendon glassware collection is the result of a seamless, cross-disciplinary partnership between one of the world's most influential wine critics and a celebrated British product designer. Born from a shared desire to challenge traditional dining aesthetics, this collaboration strips away the unnecessary clutter of the modern table. Instead of requiring a confusing array of shapes for different grape varieties, the collection operates on a single, rebellious ethos: you only need one perfect wine glass to enjoy every single style of wine at its absolute best.
At the heart of the range is the stemmed universal wine glass, meticulously engineered to behave flawlessly whether it is holding bone-dry Riesling, vintage Port, robust Cabernet, or grower Champagne. The magic lies in the precise geometry of its gossamer-thin, lead-free crystal bowl. Shaped like a tapering tulip, the glass features a wide base that allows the liquid maximum surface area to breathe, paired with a subtly tight rim that effortlessly captures and concentrates volatile aromas. Mouth-blown by exceptionally skilled master craftspeople, each piece is designed to feel as light as air, putting the everyday drinker in intimate contact with the wine while remaining remarkably robust and completely dishwasher safe.
This thoughtful design philosophy extends beautifully into the accompanying pieces, ensuring every serving scenario is covered with complete functional integrity. The stemless wine and water glass mirrors the exact dimensions and curves of the signature bowl, creating a visually unified table setting while pulling double-duty for casual pours. For wines that require structural transition, the collection offers two distinct, purpose-built crystal decanters. The generous, open-necked Young Wine Decanter provides ample space for youthful vintages to be vigorously swirled and aerated, accelerating the maturation process. In contrast, the low-slung, stoppered Mature Wine Decanter utilizes a narrow bottle shape to limit oxygen exposure, allowing delicate sediment to be carefully separated from aged bottles without risking the loss of their fleeting, precious aromas.