Wine Tasting

[oldworld]

Thanks Foodie for your support. I'm brand new to this board and I simply wanted to help generalken with his/her tasting. I did not expect to be put so immediantly on the defensive.
To clarify: I admit that I am in "the business". I taste 60+ wines a week on average (sounds fun, but can really be a chore some weeks). When I meet with vendors, we usually rinse our glasses with the next wine to be tasted-or "pass a rinse" (as Foodie explained) if the wine is in short supply.
However, when in an organized tasting situation where many people will be involved, I never use the wine we're tasting to rinse glasses because it's too important to waste. That's why I use a wine like Trebbiano/Ugni Blanc. It's cheap, no chemicals, and no dilute of flavor for the wines that follow.
When you're new to tasting, it's important to have as pure a sample of the wine you're tasting as possible. It's best to avoid outside chemical influences.
To generalken: please don't let this nit-picking disuade you from having a great tasting. The most important thing to remember is that wine is meant to be enjoyed, not revered. Have fun!