Din't break the sabbatical

[Innkeeper]

That's an excellent question Georgie. It brings up another problem. There may be quicker turnover in a store than in a restaurant, but maybe not. The temperature in the store may be cooler than in a restaurant, but maybe not. Any place that wine is stored at over 70 degrees F for a prolonged period will eventually ruin the wine. This is one of those things about wine that falls into the category of "things I really didn't want to know."

It was recently disclosed that the State of New Hampshire, a state that is in the liquor business including wine, warehouses all its goods in warehouses that are heated in the winter, and not cooled in the summer. People from all over New England flock to New Hampshire Liquor Stores to get good deals. Unfortuately the deals are only good on fast moving items. Anything that moves slowly and/or requires any aging is a complete waste of time and money.

[This message has been edited by Innkeeper (edited 02-18-2004).]