A simple device called Coravin makes it possible for sommeliers to pour rare wines by the glass because the cork is only punctured, not removed. After the desired amount of wine is extracted, a capsule of argon gas fills the bottle chamber, ensuring no oxygen gets in. Coravin culture in DC began in 2013 with top-tier restaurants like Minibar by José Andrés and Rasika by Ashok Bajaj. But, just as concepts such as tasting menus have trickled down to middle-tier restaurants, so too has Coravin. The latest to jump on the trend is Flight Wine Bar next to the Verizon Center. We snapped Flight co-owner Swati Bose on April 30—the night their Coravin program launched. “It fits with our theme of constantly trying to make wine more accessible,” she tells us. Swati recommends trying their 2009 Mosel Riesling. Instead of paying $136 for the bottle, the Coravin system allows wine drinkers to try an ounce for $8 or a glass for $40.