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…
Hal Dygert, Writer