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The Official Wine Thread - Page 353

post #5281 of 17723
Quote:
Originally Posted by Cary Grant View Post
What was the mark-up? It's not as bad the last decade as it once was though some are still marking 400%

400 is on the heavy side, but still not really all that absurd, considering what all that pays for IMO.
post #5282 of 17723
400% discourages all but the know-nothings and ballers to try interesting wines. Especially when the 400% is above the retail price.

Agreed- I've witnessed even worse, but many good purveyors are keeping their mark-ups considerably lower allowing more persons to drink better wine.
post #5283 of 17723
Quote:
Originally Posted by Cary Grant View Post
400% discourages all but the know-nothings and ballers to try interesting wines. Especially when the 400% is above the retail price.

Agreed- I've witnessed even worse, but many good purveyors are keeping their mark-ups considerably lower allowing more persons to drink better wine.

400% from retail would be insane. I don't think I've seen that many places. 400 from wholesale is still heavy, but I don't have a problem with it really. Although for me it's all theoretical, since I can't afford to buy wine at restaurants whether it's a 50% markup or a 400% markup. But keep in mind that most places which have that high of a markup are paying one or two (or more) people fulltime salaries to do nothing but maintain the wine program. That takes a lot of money in and of itself, and is a good thing. I'd rather spend more on a wine at a place where I know that there was a professional sommelier choosing the wines and crafting a wine list that went with the food. That is a better option than your typical mid-range joint where the chef or the FOH manager are doing the wine list, and you have no idea what you're really in for. If the Chef/FOHM are both knowledgeable in wine, then that's a plus, but from what I've seen in my constant menu/wine list research is that it is more often than not worth the extra price that comes along with having a full wine program and professionals on staff.
But by all means, if you know somewhere that has good food, a great wine list, and consistently offers prices only 100-200% above wholesale, go there as often as you can. And send me a pm so I can too.
post #5284 of 17723
^^Unfortunately I've seen 400% at restaurant with only 30 bottles to choose from, no dedicated staff etc... they count on their sales reps to be their defacto wine managers.

When I see great restaurant charging $300 for Gaja, I get cranky at the places charging $500 for it.

(Not like I can afford either these days)
post #5285 of 17723
I usually expect to pay about double in a restaurant what I would pay at a retail store for wine. If it starts getting much above that I tend to feel put upon. But then the number of times that I eat at bigtimer places with a full time sommelier are really pretty few.

However, when you open your joint Kyle, I'll pay whatever markup you think is fair. I'm sure it will be worth it. Just don't expect me to buy a 2005 Ch. LaTour unless my company stock hits a 10-bagger pretty soon.
post #5286 of 17723
Quote:
Originally Posted by Mark from Plano View Post
I usually expect to pay about double in a restaurant what I would pay at a retail store for wine. If it starts getting much above that I tend to feel put upon. But then the number of times that I eat at bigtimer places with a full time sommelier are really pretty few.

However, when you open your joint Kyle, I'll pay whatever markup you think is fair. I'm sure it will be worth it. Just don't expect me to buy a 2005 Ch. LaTour unless my company stock hits a 10-bagger pretty soon.

I'll join you, Mark. Perhaps we can hit a few banks on the way to the restaurant.
post #5287 of 17723
Quote:
Originally Posted by Girardian View Post
I have a couple half/full bottles from the same vintage. This thread has inspired me to open both side by side. I don't have much in this department, but I'll post my thoughts when I've done a comparison.
Is that the same vintage, generally (that is, 2006 something-or-other), or the 2006 vintage Rafanelli cab?

I ask only because I have several full-sized bottles of the 06 Raf-Cab, and I'd love to know how they're drinking at this young age!
post #5288 of 17723
Quote:
Originally Posted by iammatt View Post
I wish more of you were here in SF. I need help tasting four different vintages of Dauvissat Le Foret. I've had a couple at restaurants recently that were absolutely epic, and I want to get a better feeling for the vineyard by tasting a few vintages, but all of my friends here are Napa freaks who would probably puke if they drank a good Chablis. So sad.

I love Chablis. Too bad lately it's been getting so expensive. How long can grand cru chablis from good years last? I've got some from the 1990s that still seems to be drinking well (as of a year ago or so anyway) but I've been wondering if I need to drink-up soon.
post #5289 of 17723
I have wine pics from the weekend I need to upload. Nothing ridiculous, though.
post #5290 of 17723
Had another bottle of the 2001 Ch. Suduiraut today, really fantastic stuff.
post #5291 of 17723
2004 Domaine de Terrebrune Bandol. Just decanted. A great ruby/garnet colour, nice tar and cherries right off. Pics and further reports later.
post #5292 of 17723
OK. Sort of a freak out moment. Several weeks ago, after hearing a lot and reading a lot, decided to pick up a case of the 2007 Vieux Telegraphe CdP. After reading all the reviews and hearing several reports on here, it seemed like a good bet...even though I'd never tried it. I'm a big fan of some of the CdP's I've had but don't really know a lot about them. So I sprung for a case which has yet to be delivered. The more I thought about it, the more I thought that it was pretty dumb to spring that much $ for a wine I'd never tasted. So I looked around locally and found a place that had a few bottles on hand and picked up three more with the idea that I'd drink these and keep/age the case. All the reviews indicated that this is drinking very well right now. Cracked a bottle over the weekend and...uh oh...this wine sucks. Don't panic. It's possible this is a bad bottle. It just tastes funny. Still I'm worried that I've just dropped big bucks on a wine I don't really like. Cracked a second bottle tonight and am totally relieved. Am fully convinced that the first bottle was spoiled. This wine is really sublime. I didn't decant, so it's pretty tight. But wow! Lots of fruit, but in an old school sort of way. Not jammy at all. Very elegant, yet full bodied. Perfectly balanced. Very nice wine. I'm so relieved.
post #5293 of 17723
ha, would have been the ultimate NOOOOO
post #5294 of 17723
That was close to a Fire Block Grenache situation.

Thank god everything is alright.
post #5295 of 17723
Mark, glad to hear the second bottle was good! I have a few of those in the cellar.

So, tonight's drink:



This is certainly old world. A funky barnyard scent never left it, what I think of as Frenchie Funk (tm). Okay, that aside, great wine. Mainly Grenache, lots of cherry, tar, light tannin, fine acids. Really a great, drinkable wine and a great QPR.
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