If you’ve ever held a bottle of wine and run your fingers along the bottom, you’ve probably noticed the indentation known as a punt. It’s the sort of detail that wine lovers like to ponder: is it just for show, or does it serve a purpose? The answer, like most things in the world of wine, is a blend of history, function, and a healthy dose of tradition.
A Little History: Blown Glass and Stability
The punt dates back to the era when glassblowers handcrafted bottles. Back then, creating perfectly flat bases was nearly impossible. As the glass cooled, the centre of the base would often bulge out, making bottles prone to wobbling and instability. To fix this, glassblowers pushed the base inward, creating a stronger and more stable bottle.
This wasn’t just about keeping bottles upright. The indentation eliminated any sharp glass edges that might scratch surfaces, and it gave the bottle added durability, particularly for wines like Champagne or sparkling varieties that needed to withstand the immense pressure of carbon dioxide inside. A flat base might have shattered under that pressure, leaving winemakers with fewer bottles and a mess of broken glass.
Sediment and Service: How Punts Play a Role
Even as glass manufacturing evolved, the punt stuck around – partly because it developed a practical use for certain wines. In older, unfiltered wines, sediment naturally forms over time. During decanting, the punt helps collect sediment in a ring at the bottom, keeping it from swirling back into your glass. It’s a subtle but functional design feature for those serious about clear, clean pours.
There’s also the serving element. If you’ve ever watched a sommelier pour wine in a restaurant, they often slide their thumb into the punt and balance the bottle with their fingers. While this looks effortlessly sophisticated, it’s not just theatre – it offers stability when handling heavier bottles, especially magnums or those with thicker glass. That said, you’re unlikely to find someone balancing a £5 supermarket special this way; it’s very much a flourish reserved for wines served with ceremony.
The Deeper the Punt, the Better the Wine? Not So Fast.
Here’s where marketing enters the conversation. Many people believe that deeper punts are a hallmark of premium wines, and some winemakers lean into this perception. After all, a deep punt can make a bottle feel more substantial and luxurious, even if it has zero impact on the wine itself.
It’s a neat psychological trick. Heavier bottles with deeper punts tend to convey quality, but they’re often more about branding than function. Plenty of excellent wines come in bottles with minimal or no punts, especially in regions where sustainability is prioritised over heavy glass. In fact, many producers are now moving toward lighter bottles to reduce their environmental impact, proving that what’s in the bottle matters far more than the design.
The Modern Punt: Tradition in a Changing World
In today’s winemaking landscape, the punt isn’t strictly necessary. Modern glassmaking techniques produce perfectly stable bottles without needing an indentation, and sparkling wines no longer rely on punts to contain pressure. Yet, the punt persists – partly because it’s steeped in tradition, and partly because wine drinkers have come to expect it.
There’s also an argument to be made for aesthetics. A well-made punt adds a sense of craftsmanship to a bottle. It invites curiosity, as if the wine inside has earned its place in something classic and refined.
To Punt or Not to Punt?
So, does the punt really matter? For sediment-heavy reds or sparkling wines, it can still have a minor practical role. For most other bottles, it’s purely about aesthetics, marketing, and tradition.
Next time you pick up a bottle, give the punt a moment of appreciation. It’s a small detail that connects today’s wine world to its glassblowing roots, and a perfect example of how tradition and storytelling keep wine endlessly fascinating.
And if someone at the table asks why wine bottles have that thumb hole? Now you’ve got the full story.
