posted 02-18-2018 06:23 PM            

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What is a Tastevin?

Tastevin is pronounced "tattvin".
What is its origin?
tastevin

The tastevin is the old tasting-cup used by tasters and wine-producers. According to a custom going back to the 15th or 16th century, it is given as a christening present, for it is a tool rather than an "objet d'art" and people of Burgundy keep it in their pocket.

An essential utensil for winegrowers and wine tasters, the tâtevin (tâter = to taste) is the time-hallmark wine tasting cup. This cup, in solid silver or silver-plated, has a raised design so that the appearance and colour of the wines, especially the reds, can be appreciated. The concavities bring out the ruby-red reflections. Sometimes, the cups have ripples and flutings, in which case the reflections take on a deeper hue.

The Confrérie des Chevaliers du Tastevin has its own spelling of the word "tastevin". This conveys some local colour and at the same time established precedence; for this word, which is peculiar to the Confrérie des Chevaliers du Tastevin is officially registered and can thus be protected as necessary in France and throughout the world.

"Tastevin", "Tastevinage", "Confrérie des Chevaliers du Tastevin" are in no sense common words. Moreover, the Confrérie des Chevaliers du Tastevin is in the Larousse Dictionary, which gives its aim: "To magnify wine at its noblest".

Finally, never use a tâtevin as an ashtray!

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posted 02-20-2018 09:10 AM            

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A sommelier’s tastevin

Dear Dr. Vinny,

Although nowadays not many venues consider using the sommelier’s tastevin, what is the normal process for using it? Is the wine poured in the tastevin tableside, before pouring for the patron? Is it left dripping? How is it cleaned? Is it taken off of the sommelier’s neck and chain to wash every time after use?

—Ojcar, Austin, Tex.

Dear Ojcar,

A tastevin—a shallow, faceted silver cup—was not originally designed for sommeliers; it was originally designed for winemakers tasting in candle-lit cellars. The shape of a shiny tastevin would reflect whatever light was there, making it easier to judge the color and clarity of a wine. The advent of electricity pretty much made tastevins outdated.

That said, sometimes you’ll see a sommelier rock one out in a restaurant. I’m not sure how that tradition started—perhaps because the word “tastevin” is French for “taste wine”—and suddenly professional sommeliers had a tool of the trade to symbolize what they do.

The few times I’ve seen it used, a sommelier opened a bottle of wine either table side or at a sommelier station, and poured just a splash of wine in their tastevin (while still attached to their neck) to sip and make sure the wine was not flawed. I didn’t notice any drips. Perhaps a side towel was used to wipe it out, but no further cleaning occurred tableside.

—Dr. Vinny

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Vathek’s attractive tastevin is unusual as it has two handles and perhaps could also be used as a porringer.