The Art of Toasting

Toasting turns the simple act of drinking wine into a ceremony. In Italy, and all over the world, it is a show of hospitality and friendship that is both elegant and fun. Ironically, toasting stems from the ancient practice of poisoning drinks.
Beginning in the 6th century BC, the Greeks and Romans poisoned wine to deal with social problems - enemies, unwanted husbands or wives, and thieves.

Toasting developed as a show of good faith. When goblets were raised and clinked, and some of the wine from both glasses splashed and mixed, hosts were assured of its safety. The term for toasting comes from the Latin for tostus (roasted or parched), which referred to the practice of dropping a piece of burnt bread into wine glasses to balance the acidity and hide any poison that had not dissolved.

Clinking glasses at the end of a toast has varying origins. It was probably done to slosh and mix the wine. Or, the bell-like sound might have been thought to scare evil spirits, who caused drunkenness, away from the wine. In Northern Italy, it is customary to look into your drinking partner's eyes while clinking glasses. The Italian phrase used for some toasts, cin cin, recreates the sound of glasses touching. Until the 1700's, toasts were made to good health (in Italian, alla salute or salute). Today, toasts are most often given to celebrate a special occasion, person, or achievement. Following are some basic guidelines for the next time you raise a glass.

Tips for Toast-Making
* The host of the party or dinner should be given the first opportunity to offer a toast.
* When giving a toast, stand, and be sure that your speech is appropriate for the occasion, and short, simple, and sincere.
* The conclusion of a toast should end on a positive note, with a glass raised or a simple "Cheers!"
* After a toast, the recipient should not drink; this is similar to applauding oneself. Instead, stand up and respond to the speech.
* Toasts should not be applauded. Drinking is approval enough.