Stems and Glassware

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Jeza
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2006/03/18 20:13:40 (permalink)

Stems and Glassware

Recently the proprietor of the restuarant I manage asked me to look at getting a select range of superior stems for our private room.

I have a choice of Speinglau, Zerutti, and Riedel.

Cost isn't too much of an issue, but I was wondering if anyone has had previous expirience in a comercial setting with these stems.

I have to choose the basic series (so no Grand cru Riedel stems only Vinums.)

Any comments or criticisms would eb greatly appreciated (at the least to take back to my supplier.)
#1

13 Replies Related Threads

    zataar
    Double Chili Cheeseburger
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    RE: Stems and Glassware 2006/03/18 22:14:54 (permalink)
    If you do decide to order Riedel, please pronounce it "Ree dle" rhymes with needle. I'm getting mighty tired of the Rye Dell mispronunciation.
    #2
    Jeza
    Junior Burger
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    RE: Stems and Glassware 2006/03/20 18:59:04 (permalink)
    heh, no worries there.

    More irritating is people who pronounce Pinot Noir like Peanut Nooor.
    #3
    Sonny Funzio
    Double Cheeseburger
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    RE: Stems and Glassware 2006/03/21 11:01:59 (permalink)
    Ah yes, the wine ordered by some with their "tornados" of beef.
    #4
    rjb
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    RE: Stems and Glassware 2006/03/21 11:22:27 (permalink)
    Or, in the words of a waiter who recently served me, cabaret savvy-on.
    #5
    -Tricky-
    Cheeseburger
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    RE: Stems and Glassware 2006/03/21 11:24:46 (permalink)
    quote:
    Originally posted by rjb

    Or, in the words of a waiter who recently served me, cabaret savvy-on.


    This is disgusting.

    As for the original question, I don't have any input. I've used various glasses at home but can't imagine having the budget for such glasses in a restaurant. Lucky you!
    #6
    Jimeats
    Filet Mignon
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    RE: Stems and Glassware 2006/03/21 13:10:01 (permalink)
    I drink my wine {Fortissimo} in a Welches jelly glass. Tastes the same and the glass takes a beating. Chow Jim
    #7
    roossy90
    Sirloin
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    RE: Stems and Glassware 2006/03/21 13:11:04 (permalink)
    Or, when they get their White Zinfandel, they say "It's PINK"???
    Ha Ha Ha..
    Kinda like Conch fritter pronunciation...
    #8
    Michael Hoffman
    Double-chop Porterhouse
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    RE: Stems and Glassware 2006/03/21 13:19:17 (permalink)
    I remember a waitress telling me they had some wonderful SHAB-lyss.
    #9
    drsmoke02
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    RE: Stems and Glassware 2006/03/21 15:33:59 (permalink)
    quote:
    Originally posted by Jimeats

    I drink my wine {Fortissimo} in a Welches jelly glass. Tastes the same and the glass takes a beating. Chow Jim


    that also was funny!
    #10
    Jeza
    Junior Burger
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    RE: Stems and Glassware 2006/03/22 05:11:36 (permalink)
    Thanks Drsmoke. Personal opinions matter also. My only expirience is on a personal basis, and have taken them into consideration. However I was concerned about washing. Our private room seats up to 22 and with four courses and eight wines thats 88 stems to be washed each service. Consequently hand washing is something we would do but prefer to avoid.

    Any suggestions on good glass washers? If we are invesitng in good stems no harm in investing in a good gentle glasswasher. Presently we use STAR washer systems, but i find good stems break on average every 8-10 washes.
    #11
    Jeza
    Junior Burger
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    RE: Stems and Glassware 2006/03/24 00:31:38 (permalink)
    LOL...Thanks for the droll wit.

    We aren't allowed to import Ethopians.....
    #12
    UncleVic
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    RE: Stems and Glassware 2006/03/24 07:40:13 (permalink)
    Seems nobody here can answer your question. Maybe ask your salesperson for a list of some local establishments that use the stemware your looking into. Talk to the managers there to get their input. Also, maybe call some higher end catering companies for their input.

    #13
    Jeza
    Junior Burger
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    RE: Stems and Glassware 2006/03/24 19:32:31 (permalink)
    Will do, thanks.
    #14
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