"It is getting easier to taste trophy bottles"by Barry Smith / July 14, 2016 / Leave a comment
Published in August 2016 issue of Prospect Magazine
How can you sample some of the world’s greatest wines when they are so scarce and eye-wateringly expensive? Buying a precious bottle may dwarf the cost of the accompanying meal and diminish the experience. Many will remember the story of the Barclays Six: the bankers who ordered two vintages of Château Pétrus—the 1945 and 1947—at a London restaurant and tried to pass off the bill as expenses. They spent £44,000 on wine. The public were understandably outraged and so were Barclays, who fired all but one of them. But what caught my eye at the time was the view of a French commentator who objected not to the vast expense but to the ordering of a second bottle. There was no need to do so having had the experience of such a rare treasure; and they had taken one more precious bottle out of circulation, depriving others of the experience.
It’s a sound objection based on the idea that wines of such outstanding quality are to be tasted and savoured. And surely, it’s the chance of tasting such legendary wines that wine lovers dream of. It is getting easier to taste trophy bottles if you can find specialist wine merchants who are willing to load them into their Enomatic machines. These unglamorous gantries dispense thimblefuls of wine under gas control and I confess to finding it a dismal experience. Dining with the philosopher Tim Crane at a restaurant in Beaune we were delighted to see so many desirable wines on tap, but having sampled them we found ourselves unsatisfied. There was none of the pleasure of a wine evolving over time. We decided this was wine sushi: lots of little plates but no main meal.