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When we mention tasting, we immediately think of enologists with their tastevins and of monks in their monasteries busily perfecting their beer or cheese-making techniques between prayers.
Even without the numerous wine stewards walking around the dining room with silver tastevins hanging around their necks, the atmosphere at Le Bernardin feels quite old world.
In France however, there has been a constant business in the making of tastevins which continues to the present.
The first tastevins were originally designed to allow merchants buying wine to gauge the color of the wine while in dim, candlelit cellars.
Some Burgundy producers still use tastevins in their own cellars, where they can be useful to demonstrate hue and clarity even in a dim light.
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