Roger Cohen wrote this enjoyable piece for the New York Times, upbraiding the hasty habits of wine-pourers at NYC restaurants and recommending instead a leisurely pace of proper wine sipping. Striking a Heideggerian note, Cohen relates what true connoisseurs know: "The time that goes into the making of it should be reflected in the time it takes to drink."

http://www.nytimes.com/2008/04/21/opinion/21cohen.html?...5ea4a032b&ei=5087%0A

And if you would like to linger over the fragrance of bordeaux and the joys of terroir, here's more from Slate:

http://www.slate.com/id/2184371/