An aggressive looking glass that I can’t help but feel will be a pain in the ass to clean. Odd shaped rim, something you would see on a whisky glass. It actually looks like a whisky glass attached to a stem. Wouldn’t a cheap aerator do a much better job? Also, 150USD, yikes!
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I just bought a Riedel cabernet glass. Curious to see if I’ll notice any difference compared to my current ones. As far as aerators go are they all pretty much the same? I’ve see ones that you can hear the air being drawn into as well as others where is just separates it into 12 “legs” as it’s being poured into a decanter.
Putting a stem in the middle of a punt seems odd.
Aesthetically, I think they look dumb.
Functionally, the ridges that supposedly result in different aerations depending on the swirling direction is somewhat interesting. Also interesting is the top of the punt (sorry, “central hub”) that serves as an indication of 150ml.
It seems they’re making a glass overly complicated, and difficult to clean both inside and out.
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I think so, I just use a cheap Vinturi when I want a rush decant with a young wine.
Agreed, definitely not pretty to look at.
That corresponds to a 5 oz pour. Maybe these overpriced glasses are for overpriced restaurants to impress their clientele.
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In my mind’s eye I still can see those two old Italian men, probably in their eighties, sitting mid-day at the tiny sidewalk table in Boston’s North End, with a bottle of wine, and drinking out of small juice glasses. They seemed really happy. Beyond content with the world. Juice glasses and a bottle of wine. 
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Lol, this is true of that generation. My father-in-law who is Portuguese insists on drinking all wine out of a picardie glass.
Does anyone have any thoughts about the following? I’m intrigued, and I have to say, this is the first glass I’ve seen with instructions 
I probably should have posted all of this in the wine glass thread, if mods want to move it, I’m cool
This my glass/company! Feel free to ask any questions guys, always willing to answer just about anything or chat about the glass. It is a very technical glass, meant for tasting, blending, etc. but also really fun to drink out of as a wine geek.
And people thought that the “Fu” glass was extreme.
I guess I’ll be the first brave soul who admits actually liking the way it looks. But I agree it’s likely a major PITA to clean – in and out – and no way am I interested in spending that kind of money on a single stem.
They seem similar to the schott zwiesel bordeaux air sense glasses. I seldom use them as they’re a pain to clean and they break easily. They do look gorgeous on the table. The only time I’ve seen them was at Celler can Roca which inspired me to buy them.
I actually think it looks kind of cool, too…and I would pay $20 it.
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Same.
They look neat, but does that “decantation sphere” actually do anything?
Jarod, do you think having a “proper” way to use the glass might dissuade people from using it? The How to Use section mentions the following:
“ However, once the liquid remaining in the glass decreases and you are left with only the last couple sips, the best way to drink that is by opening your mouth wider at the lip and keeping your nose outside of the opening and tilting the glass significantly to pour the rest into your mouth. This makes it so you don’t experience the heat of the ethanol fumes at the bottom of the glass…”
I love trying new glasses, and I have to say this intrigues me. Although I don’t love the shape, it definitely is unique.
Wait until you clean those Josephine glasses. At least they are only $99 a piece!
I’ve discovered a neat little “work-around” for that issue: pouring more wine into the glass. You heard it here first!! 
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Honestly, I don’t think many people click through that section, but people are going to drink however they want I find. I’m just trying to provide some more info on how exactly it was designed for the glass nerds out there. Most bulb/tulip stemware always has some heat left on the last sip from alcohol vapor; the smaller opening just allows you to avoid it a bit.
I know it’s my glassware, but I honestly don’t reach for anything else anymore and I have probably just about every hand blown wine glass design that’s been made. It is a lot of fun to use as it really concentrates the aromas and helps pick out all the notes of each wine, both aroma and taste.
If you never run out of wine you never have to clean the glass either! It’s a win-win for any type of glassware.
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these, like most over priced wine stems, but even more so, are a hard pass.
Parting money from fools.
I’m not exactly sure. Perhaps? They do look great on the table 
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I haven’t found the Josephinenhutt glasses any harder to clean than Zalto, GGG, etc.