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In Reply to: Re: The rule of diminishing returns in relation to wine... posted by Lee on June 26, 2001 at 21:39:42:
Actually, I agree with you completely. I was saying my 'official' stance was buy it from me and make a bunch of money for the restaurant. Really, I feel like exorbitant restaurant prices for old wine is justified in that, if you are too lazy to buy it at auction and cellar it porperly yourself, then pay the marked up price. If one happens to have access to such wonderful wine, I am happy to waive any corkage and treat it with the same care I would were it our wine (decanting, candling etc.) In fact, I encourage it. The only time I get upset when someone brings in a bottle of wine is if we have it on our list. I think that is a little rude (again, there are exceptions). In the extreme, this woman brought an opened bottle of Beringer White Zinfandel with about 1 glass missing. Illegal and tacky, I refused to pour it at their table. They were not too happy with me. Sorry for the confusion in the prior post. I love to talk about and share incredible wine with guests. I would definitely be in the wrong business if I thought otherwise. In response to the other question, I have passed the first level exam and plan on taking the 'advanced' either this year or next.
BTW with more expensive reds and whites, I tend to carry a smaller margin. Take for instance the Priorato, Clos L'Ermita. I sell it for about 275 when wholesale is about 150. Actually on some things I end up fairly close to retail.
Cheers
Sean
P.S. Great article on the SF sommeliers in the latest food and wine.
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