by the glass

[Kcwhippet]

The issue of restaurant wine pricing always seems to generate a neverending, inconclusive discussion. There seems to be so many variables and such a lack of standards that we probably won't see everyone satisfied with a workable solution in our lifetimes. That said I'd like to relate one experience with wine pricing that certainly satisfied me. While in the Portland, OR area a year ago, we went for dinner to Caprial's Bistro (that's Caprial Pence of "Cooking With Caprial"). There is no printed wine list, so after making our dinner selections, we went to the wine cellar, which is actually floor to ceiling shelves along one wall of the restaurant. Caprial helped us select a wine that would work well with our dinners - an Oregon Pinot Noir well down the list on the price scale. The price for the wine was not 2 or 3 times wholesale, but straight retail - the same price we would pay in any nearby wine shop. I like that concept.

Bob