Yes, restaurants make a ton of money selling customers a bottle of wine at an incredibly high markup. The same bottle that can run $100 or more in the restaurant may only cost you $20 at the local wine shop…assuming the local wine shop even carries that label or vintage.
So how do you know which wine is a good value when you’re looking at the menu?
The Wall Street Journal has written a handy guide to help you SAVE MONEY WHEN BUYING WINE AT A RESTAURANT.
- Skip wine by the glass. Restaurateurs like to make enough on a single glass to pay for a whole bottle.
- Check the vintage closely. Most wines are meant to be drunk young and fresh – and many restaurants, especially informal restaurants, don’t keep their wines in perfect conditions.
- Bypass the second-cheapest wine on the list. The least expensive is actually a pretty good deal at many places.
- Scope out the owner’s passion for value.
- Avoid the Chardonnay tax. The Chardonnays on so many lists are grossly overpriced compared to other wines.
- Never order [the same wine you drink at home]. If you stay within your comfort zone, ordering only wines you already know, you will be punished for it, price-wise. Remember: There is value in tasting something new.
- Don’t ignore house wines, by the bottle or in carafes. More often than not, we have found these lusty and fun.
- Look for half-price deals. This trend is sweeping the nation. Look around and you are likely to find a deal like that in your neighborhood.
- BYOB. Check around for restaurants that allow you to bring your own wine.
- Have it your way. No wine, at any price, is a good value if you don’t enjoy it.