No More Wine Rip-offs

Q. “ Why do Americans accept the wine rip-offs that exists in restaurants?”

It’s not really surprising when one considers that many establishments actually make quite a substantial amount of money off of their liquor sales alone, some more than the food.   

Also a factor is that servers can substantially increase the amount of their tips if you buy more expensive wines which result in a higher overall bill -- considering tips are based on a percentage of one’s bill. 

Additionally, the more wine you consume the happier you’ll be and more likely to leave a bigger tip. 

And that’s not it…

There are strategies that some establishments use to increase the amount you spend on wine.  For instance, when serving wine, some will pour the host’s wine first and then go around the table so that the bottle runs out when the wine is being poured for one of the guests.  Some servers also continually refill glasses so that the bottle runs out more quickly and then they ask you - in front of everyone - whether you’d like another.  How many people want to appear cheap in front of their guests?

Now I’m not going to say that it is entirely the restaurant’s fault in every case.  For example, in some jurisdictions, even though restaurants buy liquor in bulk, they still end up paying the same price per bottle as you or I.  So marking up the price is the only way to generate a decent profit.

But enough about the downside, what can one do about it?

Did you know that many restaurants will allow you to bring your own bottle(s) of wine?  That’s one way to countervail the problem of high prices. 

I would recommend you first call the restaurant to ensure they allow you to bring your own wine and also to find out what their corking fees.  Corking fees are the fees that the restaurant charges to open your bottle of wine.  Typically these fees will range between $5 - $25, and are usually charged per bottle; however, check it out first as the fee might also be based on number of people, etc.  (and obviously could get expensive).

Finally, you should enquire ahead of time to see what wines are on the wine list.  Many restaurants will have their wine list on their website.  You don’t want to bring a wine that’s already on the list.

You could also cut down on costs if you buy a smaller bottle of wine (if available & if you desire only a small amount).   You could also try buying your wine by the glass if available.  (Watch out for cheap house wines though!)

One way to really fight back against high wine prices is by utilizing a resource designed to do just that: Fool Proof Wine Values by Ed Gandia.

Ed’s guide provides a great resource called “Everything You Ever Wanted to Know About Buying and Enjoying Wine in Restaurants…But Were Afraid to Ask!”

You’ll learn how to avoid restaurant wine rip-offs…how to pick the right wine when you dine out…what to do when the wine is presented to you (how to look good, and how to avoid complete embarrassment!)…when to send your wine back…what to do with the cork…vintages to look for…when you should order wine by the glass (and when you shouldn’t) …and much more

But that’s not all…

This book is a very comprehensive list of the top producers (and their best wines in the $10-and-under category) that you can easily purchase, without breaking the bank in these rough economic times.  In particular these wines:

• Taste like wines priced in the $20 to $50 range
• Cost $10 or less
• Deliver consistent quality year after year

His book also comes with the following bonuses:

“The Bargain Hunter’s Wine Shopping Cheat Sheet”

“7 Fun and Unique Ways to Share Wine With Friends and Loved Ones”

Ed even includes tips on how to decant wine, what you can do with leftover wine, what glasses to use with what wine, wine and food pairing, retailers you should avoid…and those you should patronize in order to save even more and to get better-quality wine and so much more!

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