I've been curious enough about the Coravin to interview its inventor, Greg Lambrecht, but wanted to get perspective on its use in restaurants. Contacting Sommelier Hai Tran of North Carolina's Herons Restaurant, located in the Umstead Hotel and Spa, who offers a selection of older vintages of signature wines via Coravin, proved serendipitous. In my interview with Tran, he relates the rigorous Coravin trials conducted involving numerous bottles of Bordeaux, offers a wine to match lamb with mesquite jus and barbecued artichokes, and recommends where to eat and drink in and around Raleigh, Durham, and Chapel Hill.