As the following article asks in conclusion, is any bottle of wine worth that kind of money? Even if it is, I don’t know how any restaurant could not only justify carrying it, but even afford to.
This was the hugely embarrassing scene at the Michelin-starred Zafferano in Knightsbridge earlier this month when a party of British and Italian diners asked for the 1961 — regarded as one of the finest wines ever made — to go with their meal.
At £18,000 it was among the most expensive bottles on the wine list, described by one reviewer as ‘awesome in its density, richness and concentration’.
But the customer refused to touch it because the cork was not stamped with the standard mark of provenance proving where and when it was made.