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About Taste-Vins |
| When buying by the keg, merchants or customers would use the taste-vin to sample wines before purchase." By definition, a taster or 'taste-vin' accommodates only a small amount of wine. It must be made of a material robust enough to withstand the rigors of use in a commercial environment and that material must be one which will not taint the wine in any way; it must either reflect light well or it must be of light color in order that the color of the wine can be truly judged." |
| There are several recorded references to silver wine tasters as far back as 14th and 15th century manuscripts. The embargo on the export of silver and gold from England to the continent during the War of Roses (1477-1478) specifically exempted tasters when used professionally. The earliest examples of British tasters are from the 17th century. The standard model is circular, and between 3 ½ and 5 inches in diameter. The sides taper outwards and the base is shaped like a dome. The handle is decorative. Frequently the original owner's name is engraved along the outside edge. Few silver taste-vins were made in England after 1750. The opposite is true in France where taste-vins are still being made. (The Book of Wine Antiques, Robin Butler and Gillian Walkling) |
| Often taste-vins are engraved with owners' names or initials. In the older tasters, a small dot in the center of the bowl indicates that it was hand wrought. Often on the cup rim there will be rays (ojoohons) for light to reflect through white wine or little wells (cupules) to deepen red hues or both. |
Styles of Taste-Vins - French, English and American
#26
#25
#54
#57
#41
#37
#81
#89
#38
