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What’s important is that the wine has a decent surface area when filled, and you can handle it to pour comfortably. A cut crystal mouth is ideal so it pours well without dripping. Beyond that shapes are pretty much just cosmetic, though they can affect how it pours. You want to easily make a constant stream, and not get a big wave of liquid move to the mouth and be difficult to control.
I have a Riedel pitcher-shaped one with a large punt on the bottom and it works wonderfully.
The really expensive snake one from riedel, because it’s awesome.