Questions about wine glassware in restaurants

OK, a lot has been written about quality wine glasses and many a debate has raged over brands, shapes, and sizes. However, I'm interested in finding out how many subscribers travel with their own wine glasses for personal use in restaurants and any problems they may have encountered re: breakage, reluctance to allow them into restaurants, security problems on airlines (US and abroad), and any additional thoughts that people have on this subject.

On a recent trip through the Deep South (US), we encountered horrible glassware in some otherwise wine friendly restaurants. Many of these were very high-end establishments in dining mecas in the Deep South. Quite a few had high WS ratings and DiRona awards. I've come to expect "dishwasher-safe" glassware when order "by-the-glass" wines, and usually request that these be replaced. Some establishments did offer their "big red glasses," which, more often than not were cheap, thick imitations of Burgundy balloons, usually with a very thick rolled rim. A few did have better glassware, and most of those did replace the "jelly jars." The problem was not limited to the by-the-glass wines, as many evenings the wine(s) ordered were from their "reserve lists," and often in the upper 75% of the cost range in the restaurants.

In Phoenix, this problem seems to be abating somewhat, much of that is from letters to the beverage directors at the restaurants that I frequent. Several have upgraded their wine glasses at least twice, and now proudly present their newly acquired Riedels (or similar), when I dine. Other times, I call ahead and request their best glassware, before my party arrives. As I often plan the wines and pairings at many large dining functions, the call ahead plan has paid dividends.

Cities in the US, such as San Francisco, Los Angeles, Las Vegas, New York, Washington DC, Miami, and Philadelphia seem far better at presenting good wine glasses, but I've encountered many otherwise very nice restaurants in London, and its environs, Rome, and even Paris, as well as throughout the US Deep South, that use the smallest, cheapest thickest restaurant-grade glassware for even their best wines.

Without debating the cost of fine glassware, breakage and problems in washing these, in restaurants, I'd like to hear from individuals, who have addressed the matter for themselves.

Thanks, Hunt

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Hunt
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