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In these days
of diet and health consciousness, when many are
trying to cut back on their alcohol consumption,
the half bottle is becoming an increasingly important
commodity. As far as restaurants are concerned,
they are an essential component of a well-balanced
wine list. A table of four, for instance, could
have a variety of wines to accompany their meal
without putting themselves at risk of the breathalyser. |
| Vignerons in general
have been loathe to bottle in halves. As time consuming
as bottles are to prepare, they often need special
labels, boxes, etc., etc. Over the years we have
urged the producers that we work with to produce
halves, and have now built up a comprehensive list
of over 240 half bottles, which we believe to be
the largest collection in this country, if not the
world. |
| We have purchased
small parcels of older wines from producers such
as Matrot, Hugel and Trimbach. These wines, laying
in the perfect storage conditions of the producers�
own cellars since bottling, are in superb condition
and belie the old myth of wine not maturing well
in half bottles. |
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