So you’re sitting at the fancy restaurant, and the waiter hands you the wine menu. If you’re like most people, you flip to the back page where the cheap stuff is, scan the page for the least expensive per-glass line, and order whatever it may be.
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.