What's the purpose of "priming" a wine glass?

[Rahsaan]

Personally I don't see why they have to take it upon themselves to do this on behalf of the guests.

I always "prime" my wines glasses, it's called the first sip

And I make the first pour small for exactly that purpose.

[Bob Ross]

Let me know what you think of the restaurant, Diane.

We loved the space, although it was just a little cold -- reminded us of a meat locker which is the area, of course.

Wine list was superb, service was fantastic, but the food was so heavily salted it was almost inedible. Other folks reported the same reaction. Never been a problem at Babbo -- please post your reactions.

Regards, Bob

[Diane (Long Island)]

Bob - I have, at times, noticed heavily salted food at Lupa and Babbo. I wish I could remember to request they use a light hand with the salt. Perhaps I will remember at Del Posto.

[Bob Ross]

Based on our experience, that would be a very wise decision Diane.

[Diane (Long Island)]

Bob - once again, I neglected to request a light hand with salt. The good news, it wasn't necessary.

Dinner was outstanding, and we selected 2 very nice wines. The sommelier referred to the rinsing as "seasoning," and I noticed he took large pours for himself to "check" the wine prior to serving.

Overall, it was a great evening.

[Harry Cantrell]

To agree with Oliver, my only time seeing this done was in Italian restaurants.

[Bob Ross]

Thanks for the report, Diane. I'm delighted!

Maybe we'll give them a second chance.

Regards, Bob