Do you drink? Alcohol is a volatile liquid, meaning it evaporates easily. A lot of wine tasting, you want to expose as much alcohol to air to inhale the aromatics and enhance the flavor.
The theory is sound.... But i am just not certain about the practice... If anyone has actually done this let me know how it worked out? I don't often drink something that needs decanting but when I do i would rather not wait 45 minutes... Also i prefer my wine to be cooler than my ambient temperature which is ruined if it sits out for the better part of an hour before I get to it
71 Above’s Tasting Menu is $98, and if I add the $81 Caviar Supplement, the $7 Bread Service and the $26 Cheese Cart the total comes to $212. RETAIL prices, readily available in the US (there are stores selling for cheaper all around the world): - 97 Salon - $1200 - 11 BdB Tattinger - $150 - 13 Cazals BdB - $170 - 20 Leflaive Folatieres - $500 - 08 Pillot Caillerets - $80 - 13 Mail Road Chard - $50 - 18 Latour Corton Charlemagne - $124 - 17 PYCM Poruzots - $570 - 06 DRC Richebourg - $3700 instead of $5800 - 88 DRC Richebourg - $3995 instead of $5800 - 12 Chevillon NSG Vaucrains - $174 instead of $250 - 08 Roumier Chambolle Musigny - $500 instead of $1200 - 16 Rousseau Clos St Jacques - $1600 instead of $3000 - 99 Vogue Musigny - $1200 instead of $2000 for a Grand Total of $14,013 - Only a little more than 1/3 of the claimed ‘Over $40,000 worth of Burgundy and Champagne…’ on your site. This lineup is supposedly for 15 people. So each person should get $935 worth of wine. With food (and caviar), the total value should come to $1146. Why not add a 20% tip too for a total of $1375, any more than that you’re paying a stupidly hefty premium. I have no problem with businesses taking premiums for their goods/services. But what you’re doing here is FALSE ADVERTISING; which in this case is defined by grossly misrepresenting the value of these wines to convince people to buy your tickets.
You really invested some time in your comment, so I feel obligated to respond. In advance, I'm sorry if you do not appreciate the work we do... or the costs of that work? I have a team of people to pay - your wine prices are "as if" your purchasing them all at the lowest retail. To perform these dinners we purchase some of the wine from the venue and some we provide - we need to take care of the venue as well as pay our staff. yes - some of the wines can be found on wine searcher - but we are talking the value of drinking these wines in a top quality restaurant - not on the porch. Restaurant wine list prices are the value we are discussing.... as an event professional - you are forgetting the "room fee" - as we have a private room and the cost of that menu is not the same as in the diningroom. You should check your facts before you calls someone out and make a false accusation. In private events - you pay the special event co-ordinator at the venue a strong percentage - (management fee) (8-10%) (a private events coordinator for parties over 8 guests) .... we also have to provide a COI for insurance and pay our rent as a business .... how much did you allow to pay the wine educator? The event assistant? What about corkage fees? Printing? These are the real costs of doing events .. appreciating those expenses is not easy but they are real... and in the end this dinner was a steal. The real value is found by those that love wine and appreciate being able to taste them properly served - with a great meal - and side by side next to other notable wines. I'm sorry if you disagreed. Have you ever seen the mark up for an apple Iphone - a pair of shoes? A hot dog at a Dodger game? Maybe these deserve some scrutiny rather than a small event business hosting a dinner for 14.
@@ianblackburn8065 You must not be able to read. I said I have no problem with people charging a premium for their services, restaurants do it all the time. However, your website explicitly says ‘Over $40000 worth of Burgundy and Champagne…’, not ‘Over $40000 worth of Burgundy, Champagne, Room Charge, Sourcing, Sommelier Service and Management Fee’. This misguides consumers to thinking the Burgundy and Champagne you are providing by themselves are worth that amount whereas in reality they are worth nowhere near what you claim. This is gross false advertising. This isn’t an accusation but a factual statement as per California Code [17500 - 17509] ( Article 1 added by Stats. 1941, Ch. 63. ) The fact that you feel so strongly about my comment should raise red flags to potential consumers. I will, however, give you the benefit of the doubt and assume you have no knowledge of the local laws of advertising instead of being an outright con artist.
Smh. Don't know why you would leave out the most important and entertaining part of the video. Post the entire process, then this would actually be worth watching. For those that dont know he used heat on the neck of the bottle and then shocked it with cold making the glass brittle. The video starts after all of this.
