Restaurants Shouldn't Charge for Dead Wines
Posted: Jul 8, 2008 5:22pm ET
Some time ago I encountered a half-bottle of 1968 Beaulieu Vineyard Burgundy Napa Valley on a great wine list at a fancy restaurant. I was tempted to buy it, since this wine—a blend of mostly Cabernet, but also I believe some Pinot Noir and perhaps Gamay—in its youth was a delicious cuvée.
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