@killdozzer I think you misunderstood my intention: please don’t confuse my irreverence with disagreement or disdain. As a cook and Chef, I’ve been involved in F&B for over 20 years. My statement above was meant merely from a personal value standpoint.
Just like my speakers, rather than go into debt for a $10000 pair, I shopped for the best quality:value I could find. And I did not go into debt for them, either.
I agree that a well made wine, properly aged and cared for, can offer a veritable cornucopia of complex flavor and aromas. I’ve experienced that at $100 per bottle, and $1000 per bottle. And I’ve seen a grown man cry over a $8000 bottle of undrinkable brown fluid that our Somm was at first giddy over... and was likewise heartbroken and dejected upon seeing the actual condition of the open bottle.
I do not value fine dining at $600 per person, and I do not value overly expensive beer, liquor and wine. I can appreciate all, but rarely will I buy for my perception of the diminished return.
None of this is to say that, given the opportunity to profit from another’s willingness to buy a $600 meal, I wouldn’t sell my services to execute that... and I have!
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Regardless. $1000 or $19000 wine is not snake oil. If held at gunpoint and told that to leave alive I must give $1000 for which I will walk away with a 1 meter audio quest bi-wire cable, or a magnificent bottle of Chateaunuef-du-Pape... I will take the wine. And likely enjoy it.
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Cheers!
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