The economics of wine pricing are anything but clear-cut, with each establishment having its own philosophy regarding bottle markups and by-the-glass prices. But recently, wine costs have soared to unprecedented levels, especially at restaurants. There are several factors at work ranging from the, at times, manipulative influence of wine wholesalers to the rise of cocktail culture.
But are people who buy wine at restaurants so committed to having wine with their meals that they’re simply willing to pay whatever it costs? Possibly, but for diners who are generally aware of retail wine costs, these price hikes are becoming harder and harder to swallow.
On this episode of the “VinePair Podcast,” Joanna and Zach are joined by VinePair contributor Dave Foss to discuss the current state of wine pricing in restaurants: why many restaurants, particularly in trendier cities and neighborhoods, are marking up their wine to previously unseen levels, especially in places without a dedicated wine or beverage professional. Tune in for more.
Dave is drinking: Emidio Pepe Cerasuolo d’Abruzzo
Zach is drinking: Clos Saron Cabernet Sauvignon
Joanna is drinking: Grimm Artisanal Ales “Going Up” Crispy IPA
