Wine Shop: Zachy’s Wine Auction @ Restaurant Daniel

http://www.zachys.com/
http://www.danielnyc.com/

We decided to try out the Zachy’s winter wine auction last Friday at restaurant Daniel on East 65th Street. It was our first time going, and we didn’t know exactly what to expect.

The day started at 8:30 AM with a complimentary breakfast supplied by Chef Daniel Boulud’s kitchen. While enjoying the meal, Zachy’s president, Jeff Zacharia, greeted us warmly, and told us, “It moves along quickly, and if they don’t see your paddle just holler out, BID.”

Prior to getting underway, the auctioneer, Fritz Hatton, explained that a19% buyer’s premium and the appropriate state sales tax is added to every winning bid. We found that the catalog is essential in order to follow the action. We printed it out in advance from the website, but it could have been purchased on site for $30. Also helpful, there was a wireless internet connection in the room.

There were about 60 of us sitting around at tables, and about a half dozen staffers from Zachy’s taking phone bids. A total of 1,307 lots were available that day, grouped by consignor and then wine region. At one point midmorning, Fritz announced that six bottles were being opened for tasting. We went over and tried a 2002 Burgundy form Echezaux and a 1966 Chateau Ausone. The ultimate winning bids for these wines were $95 and $119, respectively, which included the 19 % buyer’s premium but not the sales tax.

We went to this event seriously interested in a six-bottle lot of Clos de Tart, a grand cru we buy when we travel to Burgundy. But, there were four bidders and it was gone in an instant. The next thing we knew, it was noon, Fritz was up to lot 412, and we had seen enough for our first auction. It was a fascinating and enjoyable NY wine experience. We will return to the next Zachy’s wine auction in the spring.