In tasting rooms of many wineries, visitors are given one glass to use for all of the wines that they taste. Generally a pitcher of water is provided so that the glass can be rinsed out between tastings. I tend to believe that, with a few exceptions, the residual water left in the glass after rinsing does more to mess up the the next wine than it does to help. An exception would be a white dessert wine tasted following a tasting of any kind of red wine. I am amused when I see someone taste, say, a merlot, and then rinse out the glass before tasting a cabernet saugvignon (which very likely contains some merlot anyway).
What are the thoughts of some others on this topic?
Vino