Looks like I wasn't the only one writing about restaurant wine prices last week. The Sacramento Bee's Chris Macias dug deeply into the topic in this excellent piece.
Money quote: "Honestly, I think it's about what people think can get away with."
I also wanted to share a representative sampling of emails I got in response to the column:
1. "Thanks for your article on wine prices and protocol! Really needed this. We've been stunned by the $11 a glass prices at many local restaurants and huge bottle prices, and have felt it is gouging and discouraging to folks who like to eat out and enjoy wine but want value also. Your article has long been needed, and thanks again for ringing the bell!"
2. "It sounds as though you have run out of topics for your "Liquid Assets" column. So you attack the industry that a lot of people, you included, use to make a living. When restaurants are fighting this economy just to stay alive, you come out with a reason for their customers to think they are being taken advantage of by a wine list. If they don't like the list or the cost, they can drink their wine at home. They will, and where are you going to go for a great meal when all that is left are the chains and their ilk?"
3. "I was so pleased to see your latest words on restaurant wine prices and corkage fees. For wine lovers, of course, it's a tired old topic, but not said enough about to the general public. Corkage fees are important to me, and your $15 maximum seemed right-on. Oh, do I long for restaurant policies as exist in much of Europe — much less costly (and largely better) wines, but steeper prices for (largely better) food."
