Several of Ray’s more prosperous friends frequent one of Portland’s better restaurants. Ray, as is the case now and again, joins them on a winter evening. He is tasked with tasting the well-reviewed red they’ve selected from the wine list. The sommelier uncorks the bottle and pours a taste which Ray approves.
The sommelier wonders whether, pending service of the gentlemen’s entrees, he should leave the wine to breathe.
Ray fields the question. No, he says. In his experience wine invariably breathes more easily in the glass.