Personally I love the Gabriel Glas Gold Edition. Pretty expensive, but the shape is perfect for champagnes for me. Also for other whites such as rieslings and stickies. Also sometimes older reds. Something about the bulb, the weight. I have done side by side comparisons on many wines and this seems to bring out the best nose on all.
I usually drink champagne out of my various white wine/universal glasses too, but I really like the aesthetic of the Joseph Krug glass (and how it reminds me of all the Krug parties) which is really the impetus behind this. (I could just buy the Krug glass, but that’s not fun. And like Yaacov said, it’s a bit too thick.)
was thinking that “taper” wasn’t the best word, but i think you understood it; yes, where the stem meets the base it should be a curve, not a corner and should mirror the angle and size of where it meets the bottom of the bowl.
as for the volume, i just checked the krug glass and the little pouring mark at the widest part is 110 ml. so 120 seems very much in the range. at 110-120 ml at the widest part i’d want that mark to be slightly below the 50th percentile of the height of the entire bowl.