The Wall Street Journal's Lettie Teague visits the TableTop show with Bar Boulud's sommelier Michael Madrigale. Madrigale is offering his views on various higher end wine glasses, from a professional's point of view. Right now, the glass in use at the Bar Boulud is a Mircenza ($5 each).
He really liked the Luigi Bormioli glasses ($25 for two). The titanium reinforced stem allows a steward to carry several glasses at a time, and stand up to repeated cleaning. Breakage is always a problem.
He liked the Orrefors glasses, which are described in crisp wine, fruit wine, etc terms. Didn't care for the Waterford, which he found difficult to use and expensive, over $100 per stem. Liked the Riedel decanters, which he described as proleterian, gets the job done, etc. (Ms Teague generally doesn't express strong negative views, so the pass over for Riedel glasses is significant.)
Denture cleaner is highly recommended for cleaning wine glasses. Never knew that.