Quote:
Originally Posted by nutcracker
The Pauilac was the last of an odd bin and I paid $160 - the invoice showing $120 discount.
I don't know the Barsac.
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That's an attractive price for that wine at a nice restaurant; good pick.
If a restaurant has a sommelier you can haggle a wine price down. Takes some chutzpah to do so, but you'd be surprised at the results.
Another good wine list tip is to search for wines that not typical for the kind of restaurant it is. Like ordering American wine at an Italian restaurant or French wine at a steak house.
Also, the cheapest wines on the list are solely there as sommelier pick as being a value. Mid priced or big names
have to be on the list, but the bottom end is purely on what they liked at that price point.