66.69.128.19
In Reply to: Serving Wine in Czech Republic - Question posted by Fred S on January 12, 2006 at 06:23:07:
It used to be prevalent a few decades ago. The sommelier/wine steward/waiter would use a tastevin (sp?) to try the wine before serving. Tastevins are small,silver plated, shallow, and dimpled bowls that hung around the neck. The dipples are used to better check the color and clarity of the wine. The silver is non-reactive with the wine. They are about the size of a drink coaster so as to give off a good sample of the wines nose.I guess restaurants got away from it because either customers didn't like the idea of giving up any of their wine or they didn't trust the knowledge of the waiter. Today you taste your own wine and get the pleasure of tasting the occassional bad one.
Decanting is a whole other thing.
Follow Ups: