It’s a curious fact that the recession has increased sales of the more expensive wines. Merchants put this down to people being unwilling to pay for restaurant meals — and for restaurant wines, which can be three or four times the retail price. So they cook at home, and make the meal special with a good bottle.
Simon Hoggart
Comments
Don't miss out
Join the conversation with other Spectator readers. Subscribe to leave a comment.
UNLOCK ACCESSAlready a subscriber? Log in