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Rant - Restaurants serving young wine/markups

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Rant - Restaurants serving young wine/markups

duck833 | Jan 13, 2008 08:43 AM

Went out for a nice dinner last night at probably the best restaurant in Eugene, Oregon (Like there are that many). Very nice wine list with lots of great bottles. I am still on my Pinot Noir phase and supporting local producers so I turn to the PN's. Now I don't know a lot about wine like most posters here but I am getting to know a little about Oregon PN's.

Most the the restaurants PN wines were 2006 releases, including four or five from Ken Wright. I just happen to have three cases of 2006 Ken Wright in storage right now. It was released this November. The exact wine that I paid retail for at $50 per bottle they were asking $100. Other wines on the list were triple markup. Who is going to drink this stuff at those prices? My second problem with this is the 2006 KW should not be opened now, it is to early to really get the true protential out of the wine. And if you felt compelled to so such a thing at least let it be open for a couple of hours.

It is to bad either the restaurant or the winemaker can not store these great wines until it is the best time to drink them. But I understand the economics of it all, the winemakers want there income asap and the restaurant needs to turn their inventory and can not afford to sit on it for three years. In addition they need to make money on wine sales. Guess I will just keep bringing my own wine to my Country Club and pay the $8 corkage fee and get good stuff with my dinner at a reasonable price.

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