Okay fine, here’s the real stuff: great wine should be served at the right temperature (reds around 60–65°F, whites at 45–50°F), swirling actually does release aroma compounds called esters and aldehydes, and the ‘finish’ or ‘length’ of a wine is a legitimate quality indicator — the longer the flavour lingers, the better the wine. See? You clicked for the pictures and you left knowing something. Vivienne would be proud.