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mg he bidded against people from New York, California and the Midwest. “Bidding was accomplished over the phone,” to keep the bidders anonymous, he said.
“This collection of wine was not meant to be divided,” Mr. Lynch said of the wine. “Several of the bidders wanted only portions of the wine,” he said.
“We were willing to take it all,” he said, adding once the purchase was made known, the original owners, Yannick and Janet Cam, wrote a note “thanking us and telling us they were glad the wine had a wonderful home,” Mr. Lynch said.
“The interest in the furniture and fixtures was local,” Mr. Lynch said, adding, “the interest in the wine was national.”
“Mr. Cam was a collector of wine,” Mr. Lynch explained. “He would buy for the restaurant but it was his personal choice. He was familiar with many regions of France and with this knowledge he was able to be familiar with the vineyards, the weather, the wine maker and the shipping,” Mr. Lynch said. He explained Mr. Cam’s ability to buy directly from France — or direct import — often prevented the wine from sitting unattended in a warehouse for extended periods of time or from being moved from one atmosphere to another.
‘Temperature for wine is very important,” Mr. Lynch said.
“Little movement and steady temperature are critical for wine aging. You can destroy the aging process,” he said, adding wine must be kept at a steady 55 degrees, in complete darkness, in 60 to 70 percent humidity.
To protect his wine, Mr. Cam
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