Collectors, wine nerds and restaurants alike have long looked for a way to serve premium and ultra-premium bottles of wine by the glass.  The problem, quite simply, is you have to open the bottle to pour a glass, thus exposing the precious (and often extremely valuable) contents to oxygen, which gradually degrades the wine turning it to vinegar.  So how do you get around this rather significant impediment?  You do what Minibar (and ThinkFoodGroup’s) Wine Director Lucas Paya does, you employ the Coravin.  Then you select some of the most outstanding bottles on your wine list, many that ring in at over $1,000 a bottle, and serve by the glass, or more accurately by the milliliter.