“In Portland, Ore., wine director and restaurateur Andy Fortgang received a similarly enthusiastic response when he emailed and posted news that he was selling wines off the lists of his restaurants Le Pigeon and Canard (lepigeon.com, canardpdx.com) at prices close to retail (40-50% off list price). Such was the demand for the restaurants’ deep cellar of great Burgundies and other collectibles, he decided to scale back to weekly “curated” wine packages that customers can pick up curbside.” - Lettie Teague, Wall Street Journal