Andrew Jefford
Nov 06, 2019
2 minutes
Twice a year, I judge wine lists from leading global restaurants. It’s in those establishments that many of the world’s greatest bottles are lying, stacked up in dark, windowless, air-conditioned rooms or in wine refrigerators under lock and key. When the moment comes, they’ll be marched importantly out to a table and sold (at three times market cost) to an amply resourced customer who, 20 minutes
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