We are having Thanksgiving Dinner at 2941, an excellent restaurant in suburban Virginia. My mom can't cook, as she is in France visiting my grandmother, and though I could prepare food and take it down with me to finish, that seemed like a big hassle to feed my fiancee, me, my sister and dad.
In any case, I love restaurants that put their entire wine list online, first because it helps me learn about wine, and second because online wine lists give you rare transparency into the restaurant's cost structure.
Here, for example, are 2941's options for Oregon Pinot Noir (something I am trying to learn about in the context of Red Burgundy, which I like a lot), the price they are selling for in the restaurant, the price the wine sells for at retail, and the markup. Of course, this isn't necessarily the price the restaurant paid, but my assumption here (as opposed to when a restaurant buys meat, where a good chef might pay a premium to ensure timely delivery) is that the sommelier or wine director is paying below retail. On the other hand, they probably have good stemware, and I might never have found these wines on my own.
Domaine Serene, Jerusalem Hill Vineyard, Willamette Valley - $150 - $76.95 - 194%
Medici Vinyard - Estate East Block, Willamette Valley, 2002 - $85 - $27.00 - 314%
Rex Hill - Reserve, Willamette Valley, 2004 - $90 - $31.72 - 283%
Shea Wine Cellars - Shea Vineyard Estate, Willamette Valley, 2006 - $130 - $42.99 - 302%
11/25/2008
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1 comment:
That's really interesting -- I would love to see you do more posts on this as you go to restaurants that give this information. Although I'm not sure what it says about me that I immediately assume the bottles with the biggest markup must be the best bargains at retail...
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