Good news for those who hate doing dishes: no. That’s according to Véronique Rivest, who placed second at the World’s Best Sommelier competition and now runs Soif wine bar in Gatineau. Her reasoning: “wine likes wine.” In other words, it’s better to have the aromas of your last bottle still lingering in your glass than those of, say, dish detergent.
If you save your best stemware for special occasions, be warned that it might pick up wood or cardboard aromas from its time in storage. Before your first pour of something cellared, consider rinsing with — or, you know, even drinking — a bottle of lower-stakes fare first. At many Michelin Star restaurants, a bottle of table wine is kept around precisely for giving glasses a cleansing rinse before the first pour.