Originally Posted by
Gaucho100K
In my book, no high-end and/or full service place should be caught dead with an opened bottle that is longer than 12 hours old** - no matter how sophisticated any vacuum or inert gas preservation system is.
let us presuming the wine is ready upon opening and decanting. i would really like to have a group of "distinguished" experts blind taste fresh opened and say 2 day old inert gas preserved.
i think bern's offers about 100 wines by the glass. only a couple get over $35 shelf price. i see no first or second bordeaux, few top CA cabs, and only 1 or 2 wines that would be hard to find. even those hard to find (the 70 pauillac) i could easily find a few acceptable substitutes in my cellar.
a few years back, i went to harry's bar in paris. they had opened a hermitage and cote roti. also had two firsts open. i think lafite and latour. they were sort of the high end wines of the day(it was lunch time)