And why Dottie and John’s number one rule is …ġ. You can begin to see why it would be a popular restaurant choice. It sold for an average price of $14.40 per glass in 2008.Ī quick internet search reveals that Santa Margherita often sells for around $20 per bottle retail, which suggests a wholesale price of $14-$15 - suspiciously close to the $14.40 average per glass tariff. Santa Margherita Pinot Grigio was #6 on the list (number six again … spooky), reported by 6.7 per 100 restaurants. The most listed wine-by-the-glass, for example, is Sonoma-Cutrer Russian River Chardonnay (11.1 responses per 100 restaurant replies), which sold for an average price of $12.67 per glass in 2008. W&S asks restaurants to identify the wines that they offer by the bottle or serve by the glass and then publishes the names of the most-reported products. The W&S editors do not advise this, of course (they are very careful in this regard - they just report the findings) it just seems to be restaurant conventional wisdom. One unexpected implication of the survey seems to be this:Īlways try to sell customers Santa Margherita Pinto Grigio. W&S provides a lot of information about what successful restaurants are doing to cope with the weak economy. This year’s poll (see the April 2009 issue) provides early data on how the recession is affecting wine sales and some of the strategies that restaurants are trying to deal with this increasingly serious problem. Wine & Spirits magazine surveys restaurants each year to try to discover trends both in general and in specific segments of the market. So restaurants and wine consumers alike seem to find themselves drawn to a small set of “usual suspects.” Everyone wants to find that delightful unexpected bargain, but no one really likes paying the bill for a wine experiment that disappoints. Sensible advice, although not always easy advice to follow in practice given the high cost of restaurant wine. … Remember: There is value in tasting something new. That’s why it’s so important to focus on labels or kinds of wines that you wouldn’t otherwise see. In addition, no wine is going to seem like a good value to you when you know you could buy it at a local store for half the price or less. We note it here only as a classic example of this: If you stay within your comfort zone, ordering only wines you already know, you will be punished for it, price-wise.
#Santa margarita wine plus#
Nothing personal, Dottie and John said, it’s just supply and demand plus a certain bandwagon effect that seems to afflict wine drinkers when confronted with a complicated and uncertain set of choices. But because so many people like it, it is routinely one of the most outrageously priced wines on the list. We know many people like it and that’s fine. We don’t mean to pick on Santa Margherita. Never order Santa Margherita Pinot Grigio. All their advice is timely, but rule #6 really caught my eye:Ħ. Gaiter and John Brecher at the Wall Street Journal: 10 ways to save money ordering wine at restaurants. One of the best pieces I’ve read comes from Dorothy J.
#Santa margarita wine crack#
(Thanks to my crack team of research assistants - Michael, David and Tom - for your tips on this topic.) Many articles have appeared recently advising wine consumers on “trading down” strategies for the recession - where to find the best values and bargains as the market slump continues.
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