Restaurant Stemware - Do You Even Care?


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Restaurant Stemware - Do You Even Care?

Bill Hunt | | Jan 16, 2011 07:43 PM

When I review a restaurant, it is very likely that I’ll be having wine(s) with my meal, and will also review the restaurant’s choice of stemware. In most cases, I feel that the choice of stemware will enhance my overall experience, and shows that the restaurant takes their wine program seriously, and takes me seriously, as a patron.

Now, I will admit that I am a stemware snob, and greatly appreciate good choices of glasses for the wine(s).

One contributor on a regional forum asked me about my comments on a particular restaurant’s stemware, and I tried to answer in very general terms on what I have experienced, and what I like. That got me to thinking that maybe others never even notice what a wine is served in, so long as it does not leak. I thought about where this would be most appropriate in the makeup of CH. It could be in Not About Food, but I thought that the Wine Board was the best place, as we ARE talking about wine here. If the CH MOD’s feel that it should be moved, fine.

Now, this is not about one brand, such as Riedel vs X, but is an open question on how others feel about the glasses, that their wines are served in. Does it really matter to anyone, but me? Is a plastic up OK, or do you want crystal with a US$400 bottle of wine in a restaurant? If you are only doing a US$25 B-T-G wine, does it matter to you if it comes in a Libby, restaurant-grade stem? If you have ordered a US$400 bottle, and the glasses are the “water glasses” from the table, but you see a near-by table with a US$600 wine, being served in Riedel Sommelier Bdx stems, do you even notice?

Just curious,


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