“People wrongly think the faster you pull back the bottle, the less time for drips,” says sommelier Alex LaPratt of Atrium in Brooklyn. He suggests two better options.
These thin, flexible, cookie-size mylar rounds become drip-proof spouts when inserted into the neck of a bottle. Available on amazon.com.
At the end of the pour, make a sommelier’s move and twist the bottle a half-turn so the drop stays on the lip; use a black napkin to dab it up.