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I am guessing the wine was dead but I would be interested to hear about it.
really?
1960? Absolutely. Even the '61 is over the hill now. The '59 is still good.
^ why do restaurants even have such bottles on their list, if the sommelier knows it's not good. Would the chef put food on his menu that he knows doesn't taste that good and is just a bad purchase ?
Well you buy it when it still is good. And not many restaurants are willing to take the $10,000 loss.
This, I obviously get. But isn't that why markups on wine are so outrageous? because there's bound to be a certain amount of loss?
^ why do restaurants even have such bottles on their list, if the sommelier knows it's not good. Would the chef put food on his menu that he knows doesn't taste that good and is just a bad purchase ?
This, I obviously get. But isn't that why markups on wine are so outrageous? because there's bound to be a certain amount of loss?
This is what yelp has to say about it: http://www.yelp.com/biz/nellos-new-york