Share

225

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.

Get WineSpeed

Join tens of thousands of other wine lovers. Get each week’s edition of WineSpeed delivered to your inbox every Friday. It’s fast. It’s free. It’s the smartest way to stay up to speed on wine.
Email address
First Name
Last Name
Be sure to check your inbox to confim your subscription.