Burg stem, I’ve even loved Champagne in them. Mostly because it’s easy to get air into them, get my nose in. If only one, that’s it. But I do normally drink Champagne and riesling in a chard glass and everything else in a Burg stem.
Cheers,
-Robert
We have nearly every Riedel glass available at the store, but generally use the restaurant series Cab/Merlot for anything red and Chardonnay. S/B and the whites get Reidel restaurant series S/B-Riesling glasses. They hold up real well and are commercial dishwasher safe.
When we have special wines, we break out the appropriate Vinum Extreme. We have one Vinum Extreme left at home. Seven have been broken in four years. One dropped, three from bumping into them with another glass or vice versa, two hand washing them and one from staring at it.
Carrie’s witchcraft did this one right? 
Well, technically, I ducked and the glass got it.
They do! These are my stems of choice, always keep 4 on hand.
Like Robert, a Burgundy stem for most things. You sacrifice less drinking cab- or syrah-based wines out of a bellied glass than a Burgundy out of a narrow glass. It’s adequate for most white and sparkling, though we use smaller non-stems sometimes for these.
There’s a trade-off between how much particular nuance you want to enjoy when you drink, and how much fuss you want to put up with managing a lot of different stems.