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Swine sommeliers

Later today I am off to the Fat Duck for a meal to celebrate the partner’s birthday. “Hooray!”, you might be thinking. I was thinking it too until I had a look at their wine list on their website. Their wine pricing policy is totally scandalous.

It seems they just multiply the retail cost of a wine by three and a half to come up with a frighteningly inflated price for every wine. Why do restaurants do this? It doesn’t cost them proportionately more to serve you a more expensive bottle, so why should they be proportionately more expensive?

I hate sommeliers who do this. It is totally un-necessary and puts people off drinking the things they would like to drink. Sure, a three-star may not be trying to attract nut-case wine-writers with no cash, but that doesn’t automatically mean good wine should be priced so only the obscenely rich can afford it.

This pisses me off so much I am tempted to take the sommelier to task. I can be highly articulate when I am angry.

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