TALES OF TROQUET (Act 1, Scene 1)
Late Sunday night I noticed Troquet on South had posted an Instagram video entitled: "A sneak preview of tomorrow night's opening of our annual Summer Wine Sale”. This annual event features leftover odds-and-ends of bottles from their huge cellar, often older vintages, that have been marked down in price, first come, first served.
And low and behold, peaking out from between dozens of other bottles, I'm pretty sure I spy a good fill 1969 Domaine Romanee-Conti Grands-Echezeaux (DRC produces the world's most expensive white and red wines in Burgundy)!
Zoom in, snap a picture, blow it up on my laptop...yes that's definitely what it is, and the price tag is only $275. Wow, that's an unbelievable steal for what is a $1400 bottle of wine at auction!
So, long story short, a couple of friends and I, none of whom have ever had a DRC before, decide to go really early and grab that bottle for ourselves. I drop one friend off at 4:15PM (bar opens at 4PM, dining room at 5PM), and while I go park, he runs inside to grab our trophy before someone steals it.
A few minute later, I saunter in and walk up to him, "Did you get it???". "No," he grouses, "you missed a damn '1' on the label, and the price is actually $1275 you effing dip-@#$%!!!".
Oh well, we wouldn't have got it anyway, as a couple of guys in the wine business got there before us at 4PM with the exact same plans we had (they did end up sharing a bunch of wines with us).
Apparently, the bottle was drunk by someone last night, since I can see it in today's "garbage bin" photo on Instagram.
Happy ending: 1975 Chateau Cos d'Estournel was wine of the night (and the new menu was outstanding as well).
Invite a friend to chime in on this discussion.Email a Friend
by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...
by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...
by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...