![]() This chemical is “activated charcoal” or “activated carbon”. Plain old charcoal from burnt food doesn’t have a great reputation where health is concerned, but it does share some qualities with a chemical that is used today to clean our water in water filters. When bread burns, one of the chemicals that is formed is a type of charcoal. Reason 4: To soak up some unpleasant flavors and chemicals Some believed that burnt toast made the wine less acidic, making it more palatable.įor several centuries, around 1500-1700, it was customary in Britain to add flavor to wine by sticking a piece of spiced toast into the glass. Reason 2: To take away some of the wine’s acidity Sticking a piece of bread or toast at the bottom of the glass helped soak up the residue, acting as a sort of filter to ensure you didn’t get a mouthful of bitter granules. This meant that unsavory bits and pieces were often found at the bottom of the glass. There are a few possible reasons behind this habit:īefore the days when wineries had sophisticated filtration systems able to make beautifully clear wine, build-up of bitter sediments in wines was common. Why on Earth did people put toast in their wine? ![]() In the past, people really did used to stuff a piece of toast in their wine glasses. People put toast inside their wine glasses?! You’re joking! This makes sense for the toasted bread, but how does it relate to the other variety of toast? Well, it’s because the wine glasses people used to raise as they said their good wishes, contained pieces of toast. Both words originate from the Latin word, tostus which means “scorch” or “burn”. Toasted bread and raising a wine glass in a toast really do have more in common than it first appears. A toast is a piece of lightly scorched bread, right? So why do we call the raising of our glasses at events like weddings, a toast?
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