BOBO Introduces Two New Glasses to Refine the Wine Experience

BOBO is excited to launch two new wine glasses, BOBO Oak and BOBO Steel - a straightforward concept in an otherwise complicated wine glass market. Collaborating with Swedish chef/sommelier Sebastian Gibrand and sommelier Niklas Ödman, BOBO’s latest glassware pair reflects its commitment to enhance the drinking experience, not distract from it.

In an industry saturated with overly specific glasses, BOBO offers a refined alternative. "We’ve been trained to serve different glasses for every wine type," says sommelier Niklas Ödman. "We wanted to strip away the complexity while maintaining an exceptional wine experience." With the two new glasses, restaurants and consumers can enjoy a world class experience without cluttered glass cabinets.

Every element of the glass is crafted with the experience and the usability in mind. With an ultra-fine rim, mouth-blown lead-free crystal, these glasses are lightweight and discrete, ensuring the wine—not the glass—takes center stage. For instance, the lower stem makes the glass more enjoyable to drink from, and easier to store, wash, and polish.

The aging method profoundly influence a wine’s character. Oak barrels allow for slow oxidation, softening the wine and enhancing its aromatic complexity and tannin structure, while steel tanks preserve freshness and emphasize fruit-forward notes by preventing oxidation.

Larger glasses enhance full-bodied, complex wines by providing greater aeration, revealing their subtle nuances. Smaller glasses maintain the delicacy of light, crisp wines by limiting exposure that could otherwise disrupt their balance, such as by accentuating acidity.

BOBO’s new glasses, “BOBO Oak” and “BOBO Steel”, honor the individuality of each wine without unnecessary complexity. For example, a steel-aged Chardonnay delivers a crisp Chablis, best suited to the "BOBO Steel," while an oak-aged Chardonnay develops the richer, fuller flavors characteristic of California wines - ideal for the "BOBO Oak."

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Sebastian earned a silver medal in the 2019 Bocuse d'Or and prepared the 2019 Nobel Prize dinner. He has recently completed his sommelier studies and now serves as Culinary Director for Bocuse-Team USA.

Niklas, the head sommelier at Ett Hem, began his wine career at Grythyttan in 2005 and has since worked at several of Sweden's most prestigious restaurants, including Operakällaren.