Why has no one mentioned that "wine" to a Brit in 1700 meant FORTIFIED wine like Port wine or Sherry (aka 18-20% alcohol instead of 11-15%)? The fortification of Port wine is legendarily attributed to both British tastes for sweet or "stalled mid fermentation by addition of spirits" wine, and the voyage by sea, in which normal wines suffered excessively from spoilage etc.
This is what I thought. I regularly enjoy a "modern" glass of wine, but for port wine, even a full shot glass is too much for me. It's just so heavy and sweet. The glasses depicted in the article seem to hold exactly the amount of port I would be able to comfortably drink in 10-20 minutes.
Note also,
"As a supplemental unit of apothecary measure, the wineglass (also known as wineglassful, pl. wineglassesful, or cyathus vinarius in pharmaceutical Latin) was defined as 1⁄8 of a pint, or 2 fluid ounces (2 1⁄2 fluid ounces in the imperial system).[11][12] An older version (before c. 1800) was 1 1⁄2 fluid ounces.[13] These units bear little relation to the capacity of most contemporary wineglasses, or to the ancient Roman cyathus."