Wine Tasting

[Brom]

If you get used to it, then it won't effect your sensation of the following drink will it? One is used to it, it is not bothersome or intrusive.

It is similar to the argument that smokers cannot "really" taste wine, even tho' many professional tasters and winemen, including the legendary "El Nariz" (the Nose) of Domecq, smoked.

If you can smell chlorinated water "a mile away" it must be a constant source of aggravation, since over 98% of public water in the US is treated with chlorine. Must be like living in a laundrey.

Not being in the business, my experience with moderated and 'open' wine tastings is limited to merely dozens of events. Water has been used to rinse both the palate and glasses at all.

My main point is that I should think it undisputed (and indisputable) that wine has stronger flavors and aromas than water, tap or not. Until your most recent post, no one had broached the idea of rinsing with the "next wine to be tasted", but rather the suggestion was made to rinse with cheap Italian white wine. I continue to assert that this is not only unnecessary, but poor practice.

I also question, in certain circumstances, the practice of rinsing with the next wine to be tasted. How much wine will a dozen tasters be throwing away as rinse water?

Some tasters hesitate before spitting Lafite; I imagine they might not approve of using it as a rinsing agent.