Value (in billions of U.S.$) of lost sales to restaurants expected over the next three months. Many sommeliers across the U.S. are selling off rare, often allocated bottles, from their covetable wine cellars in an attempt to make payroll, keep some staff employed, or just pay rent. Others are focusing on selling more affordable bottles from the by-the-glass menu in order to preserve the cellar’s integrity and to keep their wine distributors in business.

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