The math is not arbitrary, the multiplier is not uniform, and the second-cheapest bottle is not the trap. How sommeliers actually build restaurant wine markup.
WINE EDITORIAL
Monday, June 1, 2026
The math is not arbitrary, the multiplier is not uniform, and the second-cheapest bottle is not the trap. How sommeliers actually build restaurant wine markup.
In the autumn of 2001, Michel Chapoutier walked into a concrete workshop on the eastern edge of Burgundy and asked…
Somewhere around 2011, a generation of American Chardonnay drinkers stopped ordering Chardonnay. The phenomenon had a name, ABC (Anything But…
The TERROIR Letter — dispatches from the wine world and an exclusive pick. Every Thursday.