Description

A rare and very beautiful 17th century silver dish with leaf side handles and hand decorated with bands of flowers, leaves and prick dot engraving. Although rather shallow, this is probably a wine taster as it has the domed centre for viewing the colour of the wine. This could also be called a sweetmeat dish. The centre is engraved with prick dots and initials “S over W*M”. Excellent patina.

Weight 128g, 4.1 troy oz.
Spread across handles 20.3cm, 8 ins
London 1656.
Maker William Harrison
Sterling silver

Marks. Stamped on the edge with a full set of English silver hallmarks, lion passant to one handle only. Maker’s mark “WH, star above, pellet in an annulet below, in a shaped shield” – see David Mitchell’s Silversmiths in Elizabethan & Stuart London” page 579.

Literature. The Romans introduced wine to Great Britain, and possibly even winemaking, as early as 43 BC when emperor Claudius began his conquest of the British Isles. Romans loved their wine, and wine drinking was a commonplace activity in Roman villas, houses, and garrisons at the time. Although the Romans tried to grow grapes in England, strong trading links with France and Italy allowed wine to be imported relatively easily. Traditionally very few English wine tasters were made because wine was not a national product however, according to Michael Clayton’s “Silver & Gold of Great Britain & North America” although there are no undoubted wine tasters remaining in England dated earlier than 17th century they certainly existed much earlier. The standard form is a shallow bowl with a raised centre, generally proud of the rim, against which the colour of the wine may be viewed. Tasters are normally circular about 10.2cm in diameter, however Clayton mentions a rare boat shaped example, hallmarked 1632, with a handle at one end, in a private collection. The placing of the hallmarks on an English wine taster indicates the way in which it is to be held and avoids any confusion with the trencher salt which has a dipped centre. Saucer shaped dishes and small, shallow, two-handed, dishes also existed at this time which could have been tasters but could equally have been sweetmeat dishes or receptacles for mixing sauces at table.