Joe Asch, NH: The wines of certain makers need a good hour or two of time in carafe to open up. I am thinking of wines from Dominique Laurent, Domaine Leroy, Domaine Raveneau and Jean-Marie Guffens-Heynen's Verget, all of which are produced with minimal racking and contact with air. A couple of questions: - How do you deal with the different needs of wine for breathing in professional tastings? - Would it not be helpful to advise your readers that certain wines need more air than others before drinking? me: Intriguing point. At a professional tasting organised by someone else, particularly when wine producers themselves are...