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Care of wine vs. beer in mid-range restaurants

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Care of wine vs. beer in mid-range restaurants

caviar_and_chitlins | Sep 28, 2008 09:39 AM

Last week on my travels I ended up in a nice wood-fired pizza joint- high end for pizza, but by no means a high-end, expensive restaurant.

When I go to these places, I see how the bar cares for the wine, and inevitably order a beer, although I would prefer a glass of wine most of the time. The red wine is always sitting on the back bar, with a cork half stuck in the bottle, regardless of the price of the wine, with no way of knowing how long it's been like that, especially if you dine early. The beer has far better quality control- pressurized and chilled, it's consistently better cared for than the wine. Ordering wine is often setting myself up for the uncomfortable exchange of refusing it, or just not drinking it. The beer is always as it should be.

I know part of this is just convention, and that a large keg of beer is certainly more expensive than a single bottle of mid-range wine (what's typically available by the bottle), but by volume, a 6-8 oz glass of wine can be, say $8. While a 16 oz beer is $4.

So why is the wine treated so badly?

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