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RESTAURANT WINE LISTS A response to Angela Lloyd's article on local wine service and wine lists From Francois: Must agree with all that was said. You did miss one point, wine being an absolute cash- cow for the majority of restaurants. Consumers love asking what justifies a bottle of red costing R120? But they never ask the question how does a bottle, delivered to their door at R65 end up on the menu for R250! Putting no capital into production, packaging, marketing or distribution and in the case of a semi decent red, three years of work, still they see it as their right to make six times the profit!! No wonder joe public has no idea what our best wines taste like.
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Response from Angela:
Greedy restaurant mark ups on wine continue
to anger customers and deter them from drinking wine with their meal.
When there are no proper storage facilities, so-so glassware and
negligible professional advice, such anger is entirely deserved.
However, establishments with the highest scoring wine lists on the
Diner's Club Awards are being audited for just these benefits.
Hopefully, they will set an example to others.
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