Tuesday, October 23, 2007

How could one collector find so much rare fine wine?

Rajat Parr, a prominent wine director who oversees restaurants in Las Vegas, told me that several years ago some of his customers ordered a bottle of 1982 P├ętrus, which can sell in restaurants for as much as six thousand dollars. The party finished the bottle and ordered a second. But the second bottle tasted noticeably different, so they sent it back. The staff apologetically produced a third bottle, which the diners consumed with pleasure. Parr closely examined the three bottles and discovered the problem with the second one: it was genuine.

Separating rich people from their money is fun.

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