What's Your Restaurant Wine Sweet Spot?

by Gretchen Roberts (Subscribe to Gretchen Roberts's posts)
Posted Mar 18th 2009 4:00PM
Filed under: Wine, West Coast, Restaurants

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According to a recent Los Angeles Times story, sommeliers are reporting a downshift in consumers' "sweet spot" -- i.e., the price range where they feel most comfortable spending. Wine's sweet spot (in LA, anyway) used to be around $80 a bottle; now it's closer to $50-60.

We all know that because of restaurant markups, it's hard to get anything even drinkable for under $20 (consider that a $20 restaurant wine is likely $7 to $8 at retail). If you're like me and consider wine a nonnegotiable part of the dining experience, how much are you willing to pay? Vote in the poll below.

Tags: restaurants, sommelier, sweet spot, wine

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Reader Comments (Page 1 of 1)

3-18-2009 @ 4:41PM

JamesLucas said...

Buying a bottle with typical restaurant mark-up is generally too much for me to bear. Pairings are the only way I ever feel like I'm getting sufficient value.

3-18-2009 @ 9:01PM

mewyn said...

I agree with James. I can't seem to be able to get myself to buy any alcohol at restaurants anymore. It's just too expensive, especially when I can get it cheaper and drink it in the comfort of my own home.

3-19-2009 @ 10:36AM

Bob Mc said...

I'll bring a bottle of my own and pay the corkage.

3-19-2009 @ 12:55PM

David said...

I like Bob am just willing to pay a corkage. I will typically bring a bottle that I purchased retail for 100+ and on the list it will be 200-300+. Most places will wave with the purchase of a 750. So I will buy a bottle of Sav Blanc or such and they will wave it. I also do my best to share with the wine staff if they have not tried it and sometimes you get lucky that way.

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