Are you someone who gets intimidated when you look over a restaurant’s wine list? Is your first instinct to buy the cheapest bottle, but opt to go one or two price points higher out of fear of looking cheap? Well, turns out, that’s what the restaurant is counting on.
According to sommelier Mark Oldman, just because you’re spending a little more money doesn’t mean you’re getting a better bottle of wine. Restaurants expect you to wimp out on buying the cheapest bottle so they put bottles with higher markups one or two price points above the cheapest bottle, which means you are likely getting the worst value on the list. They will also put wines that they’ve overstocked one or two price points higher because they know it will sell quicker than others.
“You are better served to order the cheapest wine, which diners often neglect out of fear or embarrassment and thus is often a better value,” Oldman writes in his book “How to Drink Like a Billionaire.” “Just make sure you do so at a restaurant that cares about its wine, where even modestly prices wines are of admirable quality.”