...because that's what the champagne glasses for our wedding are called, saucers...or coupes.
The May Company, Mission Valley, San Diego, May Department Stores, now Macy's
I fell in love with this design while working at the May Company (above) and never bought any more pieces than just those for the wedding. I wonder why? Maybe I should buy more? I dunno. But we brought out various crystal pieces for Christmas Eve Brunch (Eggs Benedict) for the sparkling cider. It just makes it more special.
So while we were enjoying the cider, we discussed the types of glasses we were using. Jay and Sweet Hubby were using Princess House Pilsners.
Princess House PilsnersI had an unknown cut wine glass and Christy and LJ were using the above mentioned champagne glasses. We couldn't remember the "name" of the shape of the stemware. I knew they were champagne glasses, but flutes have become more en vogue of late and I couldn't name the style of my stemware.
Rogaska GalliaSo after watching Julie & Julia, I decided to investigate. Not only are the wedding goblets Rogaska Gallia (I remembered the Gallia), but they are known as Coupes or Saucers!! On Ebay they call them sherbets... uh, no.
But most fun was the little trivia I found on Wikipedia:
"The champagne coupe or champagne saucer is the saucer-shaped stem glass once used for serving champagne, but now more commonly used for certain cocktails such as daiquiris. Legend has it the shape of the glass was modeled on the breast of Marie Antoinette, Josephine de Beauharnais, Madame de Pompadour or one of several other French aristocrats, although this is almost certainly false. (But it was a good story, huh?) The glass was designed especially for champagne in England in 1663, preceding those aristocrats by almost a century.
The coupe has fallen out of fashion except for traditional occasions such as weddings.Modern aficionados consider it inappropriate for the current style of very dry champagnes, versus the sweeter champagnes popularized when the coupe came into fashion in the 1930s. Its broad surface area means that the champagne quickly loses its carbonation."
www.martinellis.comWell, it works just fine for sparkling cider!!! Mystery solved!