In SF a restaurant called Maverick, primes wine glasses. Another restaurant that does this is Babbo in NYC. Their site says they
"take a small amount of wine from a bottle, rinse out a series of glasses with it, then place the rinsed glasses on the table to be filled with the wine. This priming of the glasses is a little extra touch that we feel greatly enhances the wine-drinking experience. The point is to rid the glasses of off odors or other impurities, so that all you smell and taste when you take a sip is the wine."
So this gets SF diners at Maverick ticked off as an affectation and waste of wine. I mean, clean the glasses properly, will ya?
My understanding is that this started in Italy.
So do any restaurants you know do this? Do you do it at home? Where did this start?
One poster commented in the thread below
"Some times the wine is poured from glass to glass so that less is used. By this I mean that the first glass is rinsed, then the wine is poured into the next glass to rinse it, and on down the line. It would be interesting to hear from a sommelier on whether that is considered "proper" or if each glass should have a fresh splash directly from the bottle"