It should. The principle is very basic physics. Surface tension keeps the fluid in contact with the solid surface. If the force required to maintain that connection is greater than the linear force of the flowing liquid, it will detach. By adding a relatively sharp bend underneath the rim, the fluid must overcome the forces trying to separate it from the surface (gravity and its own momentum) to stay in contact, which it can’t do using the surface tension of fluids as thin as wine or water (or, presumably tea). It’s actually the same mechanism behind centrifugal force; it’s all just vectors when you get down to it.
Incidentally, anyone who has ever poured drinks from a screw-top bottle instead of a corked bottle has benefited from this principle. The threads on the bottle make an unintentional drop groove that forces the liquid to detach instead of running down the side of the bottle.
As I understand it, most wine bottleneck styles have evolved to have precisely enough strength to survive corking with a small margin for error. This would be a function of thickness, hence the greater thickness of sparkling wine bottles. As long as the bottleneck is the same minimum thickness, the lip shouldn’t compromise the glass’s integrity. In other words, make the lip so it extends out from the normal neck glass thickness, don’t etch the groove into the already standard neck glass thickness. Problem solved.
