Almost lost in the discussion (and a good one at that) about selling what could be wines of marginal quality is the whole matter of pricing older wines. It seems to me that in many restaurants, wines are priced by age, or scarcity, and not necessarily quality.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions