filled almost to the top? Should you pour only a small amount? Is there a special rule that professional sommeliers follow?
And then comes the question that has puzzled many people:
Which glass is filled correctly?
Imagine four glasses sitting on the table, numbered 1, 2, 3, and 4. Each contains a different amount of crimson-red wine.
One glass is filled nearly to the rim.
Another contains about half a glass.
A third has only a small serving at the bottom.
The fourth sits somewhere between the others.
At first
